- In a food processor combine the cut up asparagus, chickpeas, flour, parsley, 1 tablespoon olive oil, garlic, cumin, salt, and black pepper. Cover and process until finely chopped and mixture holds together (should have some visible pieces of chickpeas and asparagus).
- Sprinkle half the cornmeal on a small baking sheet. With damp hands, shape asparagus mixture into 12 patties. If desired, press asparagus tips into the tops of the patties. Place patties on prepared baking sheet. Lightly sprinkle patties with remaining cornmeal. In a large skillet heat 1 tablespoon olive oil over medium-high heat. Add half the patties. Cook 2 to 3 minutes per side or until browned and heated through. Repeat with remaining oil and patties.
- In a small bowl slowly whisk vinegar into half of the semi-soft cheese to make a dressing. Toss dressing with mixed greens. Spread pita bread with remaining cheese. Place greens on each pita; top with three asparagus patties. Fold over to serve.
From the Test Kitchen
Prepare falafel and dressing as directed. Cover and refrigerate in separate containers overnight. Tote falafel, dressing, greens, extra cheese, and pita in separate containers in a cooler bag. To serve, assemble as directed (if desired, heat falafel before placing on pita)
Nutrition Facts (Asparagus Falafel)
- Per serving:
- 557 kcal ,
- 28 g fat
- (12 g sat. fat ,
- 38 mg chol. ,
- 841 mg sodium ,
- 64 g carb. ,
- 10 g fiber ,
- 16 g pro.