High-heat cooking oil (such as sunflower, safflower or grape seed oil), as needed
Olive oil cooking spray
2 6-inch whole-grain pitas, halved
1/3 cup crumbled feta cheese, optional
In a large bowl, combine turkey, zucchini, 2 tbsp cilantro, 1 tbsp lemon juice, 2 cloves garlic, green onions, 1 1/2 tsp cumin, 1/4 tsp pepper and 1/4 tsp salt. Form into 8 1/2-inch-thick patties, then transfer to a large, parchment-lined baking sheet. Cover and refrigerate for at least 1 hour or overnight.
Prepare tahini sauce: In a small bowl, combine yogurt, tahini, 1 tbsp lemon juice, remaining 1/2 tsp cumin and 1 clove garlic until smooth, adding up to 3 tbsp water to reach desired consistency. Cover and refrigerate.
Prepare salsa: In a medium bowl, combine tomatoes, cucumber, red onion, mint, remaining 2 tbsp cilantro, 1 tbsp lemon juice and 1/4 tsp pepper. Season with additional salt. Cover and refrigerate.
Heat an outdoor grill to medium-high and lightly oil grate with cooking oil. (NOTE: A nonstick grill pan will work here too.) Mist patties with cooking spray and grill for 8 to 10 minutes, turning once, until golden brown, no pink remains inside and an instant-read thermometer registers 165˚F when inserted in center.
Divide tahini sauce between pita halves. Place 2 patties into each pocket and divide salsa among burgers. Top with feta (if using).
Serving Size: 1/2 pita with 2 patties and toppings
Cell Regenerator: Chickpeas are an excellent source of protein, vitamin B6 and folate, which is also known as vitamin B9 or folic acid. Just 1 serving of our falafel sandwich provides almost half of your daily value of folate, a key player in building blocks of DNA and RNA, which are essential for rapidly growing tissues (like those of a developing fetus) and rapidly regenerating cells (like red blood cells and immune cells).