Low-Fat Falafel with Cucumber Dill Sauce

Finely chop cucumber. Lay it out on paper towels and press out as much water as possible.

Finely chop scallions, mince garlic, and roughly chop dill.

Combine yogurt, cucumber, scallions, garlic, lemon juice, dry mustard, and dill. Chill for at least 30 minutes.

(If you cannot find Greek yogurt, line a strainer with cheese cloth and drain regular yogurt for 2 to 4 hours.)

Preheat oven to 350° F.

Rinse and drain garbanzos.

In a food processor, process red onion, scallions, parsley, and garlic until smooth. Transfer to mixing bowl.

Roughly process garbanzos in the food processor so there are no whole beans, but it is still coarsely chopped (not smooth). Add to mixing bowl and combine with onion mixture and as well as the olive oil.

In a small bowl, mix egg substitute, ground cumin, ground coriander, salt, pepper, cayenne, lemon juice, and baking powder. Fold into the garbanzo mixture.

Place 3 sheets of Matzo in a plastic bag. Finely crush with a rolling pin or the bottom of a sauce pan.

Gradually add Matzo into the bean mixture until the mixture is no longer sticky and will hold together. (Depending on the moisture of the onion mixture and how well you drained the garbanzos, you might not use all of the Matzo meal.)

Form into 18 evenly sized balls.

Spray a large, nonstick skillet with olive oil cooking spray and over medium high heat, brown on 1 side. Flip and flatten to form a patty. Brown on second side.

Then place on a baking sheet and bake for 10 minutes a side at 350° F.

Serve wrapped in a pita or flatbread with cucumber dill sauce, lettuce, tomatoes, red onion, and thinly sliced cucumber.