Process chickpeas, oats, mayo, onions, garlic, cumin and half the cilantro in food processor until smooth. Shape into 18 (2-inch) patties, using about 2-1/2 Tbsp. chickpea mixture for each. Place in single layer on baking sheet. Refrigerate 15 min.
Meanwhile, mix sour cream, tahini and lemon juice until blended. Refrigerate until ready to use. Combine cucumbers, tomatoes, dressing and remaining cilantro.
Heat 1 Tbsp. oil in large skillet on medium heat. Add half the falafel patties; cook 3 min. on each side or until browned on both sides. Remove from heat; cover to keep warm. Repeat with remaining oil and patties.
Top each pita with 3 falafel patties, about 4-1/2 tsp. sour cream mixture and 1/3 cup cucumber mixture.
Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Falafel patties can be prepared ahead of time. Refrigerate up to 24 hours before cooking as directed.
Omit pita breads. Serve cooked falafel patties topped with cucumber mixture and sour cream mixture.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 82g
Dietary Fiber 15g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.