Falafel Pita Wrap

Falafel Pita Wrap
32 servings, 1 sandwich each


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


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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