6 cups arugula, divided 

1 (15-oz.) can Fresh Thyme chickpeas, rinsed and drained 

3 medium to large cloves garlic, chopped 

2 Tbsp. Fresh Thyme tahini 

2 Tbsp. fresh lemon juice 

1 tsp. ground cumin 

¼ tsp. Fresh Thyme fine sea salt, plus more as needed 

¼ tsp. ground black pepper, plus more as needed 

3-4 Tbsp. all-purpose flour 

4 Tbsp. Fresh Thyme extra virgin olive oil, divided 

4 Greek-style pitas, halved 

3 cups hummus, divided 

½ medium red onion, thinly sliced 

1. Blend 4 cups arugula, chickpeas, garlic, tahini, lemon juice, cumin, salt and pepper in a blender until finely chopped.
2. Transfer to a bowl and stir in flour, 1 Tbsp. at a time, until the falafel mixture is thick enough to shape. Season to taste with more salt and pepper. Shape mixture into small patties.
3. Heat 2 Tbsp. oil in large saucepan over medium-high heat. Working in batches, cook falafel patties 7 minutes or until golden brown and cooked through, turning once.
4. Open each pita half and fill with 1/4 cup hummus, two to three falafel patties, arugula and red onion. Serve with remaining hummus.

Each serving contains: 384 calories, 20 g fat, 2 g saturated fat, 0 g trans fat, 0 mg cholesterol, 856 mg sodium, 44 g carbohydrates, 6 g fiber, 5 g sugar, 10 g protein. Daily values: 8% vitamin A, 10% vitamin C, 7% calcium, 17% iron.