Directions:
- To prepare sauce, combine the first 3 ingredients, stirring with a whisk until blended. Cover and chill until ready to serve.
- To prepare falafel, bring 3/4 cup water to a boil in a small saucepan; add bulgur to pan. Remove from heat; cover and let stand 30 minutes or until tender. Drain and set aside.
- Preheat oven to 425°.
- Combine chickpeas and the next 9 ingredients (through garlic) in a food processor; pulse 10 times or until well blended and smooth (mixture will be wet). Spoon chickpea mixture into a large bowl; stir in bulgur.
- Divide mixture into 12 equal portions (about 1/4 cup each); shape each portion into a 1/4-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes on each side or until browned. Spread about 2 1/2 tablespoons sauce onto each flatbread. Top each flatbread with 2 falafel patties, 2 tomato slices, and chopped cilantro, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 918.86 Kcal (3847 kJ) | ||
| Calories from fat | 89.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.9g | 15% | |
|---|---|---|---|
| Sodium | 2857.83mg | 119% | |
| Potassium | 698.32mg | 15% | |
| Total Carbs | 287.93g | 96% | |
| Sugars | 22.19g | 89% | |
| Dietary Fiber | 9.77g | 39% | |
| Protein | 51.65g | 103% | |
| Vitamin C | 21.3mg | 35% | |
| Iron | 20.9mg | 116% | |
| Calcium | 231.6mg | 23% | |
| Amount Per 100 g | |||
| Calories | 263.86 Kcal (1105 kJ) | ||
| Calories from fat | 25.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.84g | 15% | |
|---|---|---|---|
| Sodium | 820.67mg | 119% | |
| Potassium | 200.53mg | 15% | |
| Total Carbs | 82.68g | 96% | |
| Sugars | 6.37g | 89% | |
| Dietary Fiber | 2.8g | 39% | |
| Protein | 14.83g | 103% | |
| Vitamin C | 6.1mg | 35% | |
| Iron | 6mg | 116% | |
| Calcium | 66.5mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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