Ingredients

1 medium potato, diced
1 15-ounce can chickpeas, drained
1 small onion, finely chopped
1/2 cup finely chopped fresh parsley
2 garlic cloves, minced
2 tablespoons tahini (sesame seed butter)
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
6-8 pita breads

Fillings: chopped lettuce, cucumber, tomato, green onions

Tahini Sauce:
1/4 cup tahini
1 tablespoons lemon juice
1 tablespoons soy sauce
1 tablespoons vinegar
1 garlic clove, pressed
2 tablespoons water (or more as needed)

Directions

Preheat oven to 350 degrees Fahrenheit.

Cook the potato in a covered pan in a small amount of water until soft. Drain. Add the drained chickpeas and mash. Add remaining ingredients and mix well. Form into small patties and place on a nonstick or oil-sprayed baking sheet. Bake for 15 minutes, then turn with a spatula and bake an additional 15 minutes.

Warm the pita breads in a toaster oven or steam them briefly. Slice a bit off one side and split open to reveal pocket. Stuff 2 or 3 falafel patties into each pocket and fill with lettuce, cucumber, tomato, green onions. Top with tahini sauce or salsa.

For the tahini sauce, mix the tahini, lemon juice, soy sauce, vinegar, garlic and water, using a fork or whisk to remove lumps. Stir in additional water, 1 T at a time, if needed to make the sauce pourable.

262 calories, 6.5 grams fat, 42.5 grams carbohydrates, 674 mg sodium, 0 cholesterol. Serves six to eight.