Falafel Pita Sandwich with Yogurt Sauce

Falafel Pita Sandwich with Yogurt Sauce
32 servings, one sandwich each


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


YOGURT Sauce: Combine all ingredients; cover. Refrigerate several hours to allow flavors to blend.

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.
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