Falafel Pita Sandwich with Yogurt Sauce

Yield:

32 servings, one sandwich each

Ingredients

Ingredients	Weights	Measures
Yogurt Sauce
Greek-style plain yogurt	1 lb. + 12 oz. 14 oz.	3 cups 1-1/2 cups
KRAFT MAYO Real Mayonnaise	8 oz. 4 oz.	1 cup 1/2 cup
fresh cilantro, chopped	- -	1/2 cup 1/4 cup
red onions, finely diced	1-1/2 oz. -	6 Tbsp. 3 Tbsp.
lemon juice	2 oz. 1 oz.	1/4 cup 2 Tbsp.
fresh mint, chopped	- -	1/4 cup 2 Tbsp.
GREY POUPON Classic Dijon Mustard	1-1/4 oz. -	2-1/2 Tbsp. 4 tsp.
salt	- -	1/2 tsp. 1/4 tsp.
ground black pepper	- -	1/4 tsp. 1/8 tsp.
Falafel
canned chickpeas (garbanzo beans), drained	2 lb. + 6 oz. 1 lb. + 3 oz.	1-1/2 qt. 3 cups
goat cheese, softened	7 oz. 3-1/2 oz.	- -
red onions, finely diced	6 oz. 3 oz.	1-1/2 cups 3/4 cup
fresh parsley, chopped	1 oz. -	3/4 cup 6 Tbsp.
fresh cilantro, chopped	3/4 oz. -	1 cup 1/2 cup
fresh mint, chopped	- -	1/2 cup 1/4 cup
lemon juice	3 oz. 1-1/2 oz.	6 Tbsp. 3 Tbsp.
GREY POUPON Classic Dijon Mustard	1 oz. -	2 Tbsp. 1 Tbsp.
olive oil	1 oz. -	2 Tbsp. 1 Tbsp.
ground cumin	- -	2 tsp. 1 tsp.
salt	- -	1 tsp. 1/2 tsp.
ground black pepper	- -	1/2 tsp. 1/4 tsp.
PREMIUM Medium Cracker Meal	6 oz. 3 oz.	2 cups 1 cup
pita breads (5 inch)	- -	32 each 16 each
spring lettuce mix	4 lb. 2 lb.	2 gal. 1 gal.
seedless cucumbers, thinly sliced	1 lb. 8 oz.	2-1/2 cups 1-1/4 cups

Directions

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.

Kraft Kitchens Tips

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.

K:55335v01:109957

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