1 lb. fresh green beans, ends trimmed
2 eggs
1 tbsp. butter
1 1/2 c. shredded carrots
1 sm. onion, chopped
1 1/2 c. ground walnuts
2/3 c. fresh bread crumbs
1 tsp. salt
1 tsp. cumin and pinch cayenne

YOGURT DRESSING:

1 c. plain yogurt
2 tsp. lemon juice
1/2 tsp. cumin
Pinch cayenne pepper
3 c. shredded lettuce
8 pita breads, split open

Preheat oven to 450 degrees. In large skillet, cook green beans in 1/4 inch lightly salted water for 8 minutes. Drain and cool.

To blender container, add eggs; blend until combined. Add beans to eggs, a few at a time and blend until beans are finely chopped. Spoon into large bowl.

In small skillet, melt butter and add carrots, onion and saute 1 minute. Add to bean mixture with walnut, bread crumbs, salt, cumin and cayenne pepper. Mix well. Shape into 1 1/2 inch balls. Place on greased cookie sheet and bake 5 minutes. Reduce oven temperature to 400 degrees and bake 8 more minutes until lightly browned.

Meanwhile in small bowl, combine all ingredients for yogurt dressing. To serve, place 3-4 Falafel in bread; top with shredded lettuce and spoon on some yogurt dressing.