Falafel Pita Wrap

Falafel Pita Wrap
32 servings, 1 sandwich each


Ingredients Weights Measures
Roasted Red Pepper-Mayo Spread
KRAFT MAYO Real Mayonnaise - -
KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil - -
roasted red peppers, minced - -
crushed red pepper - -
Tomato-Cucumber Salad
seedless cucumbers, small dice - -
Kalamata olives, cut in half - -
grape tomatoes, cut in half - -
red onions, finely diced - -
Italian parsley, chopped - -
KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil - -
crumbled feta cheese - -
black pepper - -
Falafel Pita Wrap
canned chickpeas (garbanzo beans), rinsed - -
goat cheese - -
red onions, finely diced - -
fresh parsley, chopped (optional) - -
fresh cilantro, chopped - -
fresh mint, chopped - -
lemon juice - -
GREY POUPON Classic Dijon Mustard - -
olive oil - -
ground cumin - -
salt - -
ground black pepper - -
medium cracker meal - -
pocketless pita breads (5 inch), warmed - -
baby spinach leaves - -


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.
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