TURKEY AND CHICKPEA FALAFEL

1/2  cup		red onion
15  ounces		canned chickpeas
2  tablespoons		grated lemon peel
3/4  cup		of flat-leaf parsley
1/4  lb.		ground turkey
4  tablespoons		flour
12  ounces		sliced zuchinni
4		8" pita breads
1-1/2  tablespoons		Lemon Juice - Fresh
4		Pam Olive Oil Cooking Sprays

Tip: Click on the ingredient links to learn the nutritional information for all the TURKEY AND CHICKPEA FALAFEL ingredients. The serving size for any ingredient in TURKEY AND CHICKPEA FALAFEL may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a large skillet, spray cooking oil and preheat to medium heat. Add chopped onion and cook until lightly browned, about 8 minutes; transfrer to a bowl. Wipe out skillet and reserve.

Use food processor or blender, puree 1 cup chickpeas with 1/4 cup of reserved chickpea liquid, the lemon peel, lemon juice and half of the parsley; season with salt and pepper. Transfer to samll bowl and cover. Add the ground turkey, the cooked onions, 1 1/2 Tbsp flour, 1 tsp salt and remaining chickpeas and parsley to the food processor or blender and pulse until the chickpeas are coarsley chopped. Divide the mixture into 8 patties.

preheat grill to med high heat. brush zuchinni with cooking spray oil and season with salt and pepper. Grill zucchinni, turning once, until crisp-tender, 3 to 4 minutes; transfer to a plate. Add the pita bread to the grill and heat on both sides; wrap in foil to keep warm.

Add the remaining 2 1/2 Tbsp of flour to a shallow bowl. in the reserved skillet heat with cooking spray over high heat. coat the patties with flour; add the the sillet and fry until crisp and browned, 1 to 2 minutes on each side. Transfer to paper towels to drain.

Spread chickpea sauce on the inside of each pita. Divide the zucchini and turkey patties among the pitas and addthe sliced onions. Lay each sandwich on a piece of foil, wrap each into a cone shape and serve immediately.