INGREDIENTS
For the Falafel:
– 2 15-ounce can chickpeas, rinsed and drained
– 1 1/2 teaspoons cumin
– 1 teaspoon coriander powder
– 4 tablespoons chopped chives (1/4 cup)
– 1/4 cup minced onion
– 2 garlic cloves, peeled and minced
– 1/4 cup chopped cilantro
– 1/4 cup chopped parsley
– 1/4 teaspoon salt
– 2 tablespoons all-purpose flour
– 1 teaspoon baking powder
– 2 cups water
– 2 tablespoons olive oil, plus more for coating
– 1/2 cup breadcrumbs
– 2 cups instant oats
– Toasted sesame seeds
For the Yogurt Sauce:
– 1 cup nonfat plain Greek yogurt
– 2 tablespoons fresh lemon juice
– 2 garlic cloves, peeled and minced
– Salt
For the Mango Salsa:
– 1 mango, peeled, pitted, and diced
– 2 green onions, peeled and chopped
– 2 red bell peppers, seeded and diced
– 2 diced tomatoes
– 3 tablespoons fresh lime juice
– 2 tablespoons fresh lemon juice
– Salt
– 6 whole-wheat pita breads, halved