Suggestions
Clear All
 Falafel Pita Sandwich with Yogurt Sauce
recipes

Falafel Pita Sandwich with Yogurt Sauce

Yogurt Sauce: Combine all ingredients; cover. Refrigerate several hours to allow flavors to blend.,Falafel: Process chickpeas in food processor until coarsely chopped and almost smooth. Add all remaining ingredients except cracker meal| pita breads| lettuce and cucumbers; process until well blended. Add cracker meal; process just until blended. Gradually add up to 1/4 cup water (or up to 2 Tbsp. water for trial recipe) if mixture is too dry to hold together| mixing well after each addition. Shape into 32 (3/4-inch-thick) patties (or into 16 patties for trial recipe)| using a #20 scoop to portion out the chickpea mixture for each patty.,Cook on well-oiled 350ºF-flat top grill 1 to 2 min. on each side or until golden brown on both sides. Transfer to full-sheet pan (or to half-sheet pan for trial recipe). Bake in 350ºF-convection oven 4 to 6 min. or until heated through.,For each serving: Toss 1 cup of the greens with 2 Tbsp. of the Yogurt Sauce and 1/2 oz. of the cucumbers; place on half of 1 pita bread. Top with 1 cooked Falafel patty; fold in half.
32 servings| one sandwich each
Share:
Print:

Ingredients

Yogurt Sauce
3 cups yogurt
1 cup KRAFT MAYO Real Mayonnaise
1/2 cup cilantro
6 Tbsp. red onion
1/4 cup lemon juice
1/4 cup fresh mint
2-1/2 Tbsp. GREY POUPON Classic Dijon Mustard
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. Falafel
1-1/2 qt. chickpeas (garbanzo beans)
- cheese
1-1/2 cups red onion
3/4 cup fresh parsley
1 cup cilantro
1/2 cup fresh mint
6 Tbsp. lemon juice
2 Tbsp. GREY POUPON Classic Dijon Mustard
2 Tbsp. olive oil
2 tsp. ground cumin
1 tsp. salt
1/2 tsp. ground black pepper
2 cups medium cracker meal
32 each pita bread
2 gal. lettuce
2-1/2 cups cucumber

Instructions

Preparation Steps
  • Yogurt Sauce: Combine all ingredients; cover. Refrigerate several hours to allow flavors to blend.
  • Falafel: Process chickpeas in food processor until coarsely chopped and almost smooth. Add all remaining ingredients except cracker meal, pita breads, lettuce and cucumbers; process until well blended. Add cracker meal; process just until blended. Gradually add up to 1/4 cup water (or up to 2 Tbsp. water for trial recipe) if mixture is too dry to hold together, mixing well after each addition. Shape into 32 (3/4-inch-thick) patties (or into 16 patties for trial recipe), using a #20 scoop to portion out the chickpea mixture for each patty.
  • Cook on well-oiled 350ºF-flat top grill 1 to 2 min. on each side or until golden brown on both sides. Transfer to full-sheet pan (or to half-sheet pan for trial recipe). Bake in 350ºF-convection oven 4 to 6 min. or until heated through.
  • For each serving: Toss 1 cup of the greens with 2 Tbsp. of the Yogurt Sauce and 1/2 oz. of the cucumbers; place on half of 1 pita bread. Top with 1 cooked Falafel patty; fold in half.
  • Make Ahead
    Falafel patties can be shaped, wrapped tightly and refrigerated up 3 hours before baking. When ready to serve, grill and bake as directed, adding 1 to 2 min. to each of the cook times until patties are heated through.