No-fry Falafel 1/3c bulgur wheat 2 garlic cloves, halved 1 (19oz) chick peas, drained 1 small onion, chopped 1c cubed w/w bred 2T lemon juice 1t cumin 1/2t ground coriander 1/4 t salt, pepper hot pepper sauce 1/2c parsley 2T oil 2 whole wheat pita breads Topping: 1/2c yoghurt 1t lemon juice 2 small cloves garlic minced 2 tomatoes chopped 1 small onion, sliced 4 lettuce leaves In bowl, pour about 2c boiling water over bulgur; let stand 30 minutes. Drain, squeeze out excess moisture. In food processor mince garlic. Add bulgur, chick peas, onion, bread, lemon juice, cumin, coriander, salt, pepper and hot pepper sauce. Puree for 1 minute until smooth. Blend in parsley. Scoop 12 mounds, each 1/4c, onto well-greased baking sheet, flatten into patties about 1/2" thick. Bake 400x oven for 20 minutes turning halfway through. Brush patties with oil, broil for 2 minutes per sides or until golden and crispy. (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 2 days; reheat, covered in 400xoven for 10 minutes, or until hot. Topping: Combine yoghurt, lemon juice and garlic, set aside. Cut each pita in half open. Nestle each patty into pouch with tomatoes, onion and lettuce. Drizzle with sauce. 4 servings: 420 cal, 10g fat, 5 chol.