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Falafel Pita Sandwich with Yogurt Sauce

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. 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.
Falafel
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

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.
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