Potato Falafel Pita Sandwich

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Falafels: In food processor, mix together chick peas, parsley, lemon juice, tahini, garlic, baking powder, cumin, coriander, salt and pepper until coarsely ground. Stir in potato flakes, onion, flour and 1 tbsp water; let stand for 10 minutes. Shape into 16 balls and flatten gently. Refrigerate for 1 hour.
Heat oil over medium heat in medium skillet. In batches, fry falafels, turning often, for about 5 minutes or until golden and crispy. Drain on paper towel.
Tahini Sauce: Meanwhile, place tahini paste in small bowl; gradually whisk in lemon juice and 2 tbsp water until smooth. Stir in garlic, oil, salt and cayenne pepper.
Drizzle half of the sauce onto bottoms of pitas; arrange 4 falafel balls in center of each pita bottom. Top with lettuce, tomatoes, turnip and parsley. Drizzle with remaining sauce. Cap with pita tops.

Tip: Alternatively, flatten falafel balls into 1/2-inch thick patties. Brush with oil; bake on parchment paper–lined baking sheet in 400°F oven until golden brown.

Per 1 sandwich (1/4 recipe) Calories 650 Fat 27g Saturated Fat 3g Cholesterol 0mg Sodium 1470mg Carbohydrate 85g Fiber 13g Sugars 6g Protein 22g

4 whole wheat pita pockets, warmed and split

1 cup shredded lettuce

1/2 cup diced tomatoes

1/4 cup diced pickled turnip

1/4 cup finely chopped fresh parsley

FALAFELS:

1/2 cup Dehydrated Potato Flakes

1 can (19 oz) chick peas, drained and rinsed

1/2 cup packed fresh parsley

2 tbsp lemon juice

2 tsp tahini paste

4 cloves garlic, minced

1 tsp baking powder

1 tsp each ground cumin and coriander

3/4 tsp salt

1/2 tsp pepper

1 small onion, finely chopped

1 tbsp all-purpose flour

1 cup canola oil

TAHINI SAUCE:

2 tbsp tahini paste

1/4 cup lemon juice

1 clove garlic, minced

1 tbsp olive oil

1/2 tsp salt

Pinch cayenne pepper