Falafel Pita Wrap

Yield:

32 servings, 1 sandwich each

Ingredients

Ingredients	Weights	Measures
Roasted Red Pepper-Mayo Spread
KRAFT MAYO Real Mayonnaise	2 lb. 1 lb.	1 qt. 2 cups
KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil	8 fl oz 4 fl oz	1 cup 1/2 cup
roasted red peppers, minced	4 oz. 2 oz.	1 cup 1/2 cup
crushed red pepper	- -	2 tsp. 1 tsp.
Tomato-Cucumber Salad
seedless cucumbers, small dice	2 lb. + 4 oz. 1 lb. + 2 oz.	2 qt. 1 qt.
kalamata olives, cut in half	1 lb. + 2 oz. 9 oz.	1 qt. 2 cups
grape tomatoes, cut in half	1 lb. + 6 oz. 11 oz.	1 qt. 2 cups
red onions, finely diced	6 oz. 3 oz.	1 cup 1/2 cup
Italian parsley, chopped	- -	1/2 cup 1/4 cup
KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil	16 fl oz 8 fl oz	2 cups 1 cup
crumbled feta cheese	10 oz. 5 oz.	2 cups 1 cup
black pepper	- -	1/2 tsp. 1/2 tsp.
Falafel Pita Wrap
canned chickpeas (garbanzo beans), rinsed	2 lb. + 6 oz. 1 lb. + 3 oz.	1-1/2 qt. 3 cups
goat cheese	7 oz. 3-1/2 oz.	- -
red onions, finely diced	6 oz. 3 oz.	1-1/2 cups 3/4 cup
fresh parsley, chopped (optional)	1 oz. 1/2 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. 1/2 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
pocketless pita breads (5 inch), warmed	- -	32 each 16 each
baby spinach leaves	11 oz. 5-1/2 oz.	2 qt. + 2-1/2 cups 1 qt. + 1-1/3 cups

Directions

ROASTED Red Pepper-Mayo Spread: Mix ingredients until well blended. Refrigerate until ready to use.

TOMATO-CUCUMBER Salad: Combine all ingredients. Refrigerate until ready to use.

FALAFEL Pita Wrap: Process chickpeas in food processor until slightly chunky. Add all remaining ingredients except cracker meal, pita breads and spinach; process just until blended but not completely smooth. Add cracker meal; pulse to blend. (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 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: Spoon 2 Tbsp. Roasted Red Pepper-Mayo Spread onto center of 1 warm pita bread. Top with 1/3 cup spinach leaves, 2 warm falafels and 1/2 cup Tomato-Cucumber Salad; wrap pita around filling.

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.

Serving Suggestion

Serve with a side couscous salad.

K:55335v21:114966

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