Falafel Pita Wrap

Falafel Pita Wrap
Yield:
32 servings, 1 sandwich (280 g) each

Ingredients

Ingredients Weights Measures
Roasted Red Pepper-Mayo Spread
Kraft Mayo Real Mayonnaise 2 lb. [900 g] 1 qt. [1 L]
Kraft Sundried Tomato and Oregano Dressing 8 fl oz [225 g] 1 cup [250 mL]
roasted red peppers, finely chopped 4 oz. [115 g] 1 cup [250 mL]
crushed red pepper 2 tsp. [10 mL]
Tomato-Cucumber Salad
seedless cucumbers, small dice 2 lb. [1015 g] 2 qt. [2 L]
Kalamata olives, cut in half 1 lb. [510 g] 1 qt. [1 L]
grape tomatoes, cut in half 1 lb. [610 g] 1 qt. [1 L]
red onions, finely diced 6 oz. [170 g] 1 cup [250 mL]
Italian parsley, chopped 1/2 cup [125 mL]
Kraft Sundried Tomato and Oregano Dressing 16 fl oz [450 g] 2 cups [500 mL]
crumbled feta cheese 10 oz. [285 g] 2 cups [500 mL]
black pepper 1/2 tsp. [2 mL]
Falafel
canned chickpeas (garbanzo beans), rinsed 2 lb. [1070 g] 1-1/2 qt. [1.5 L]
goat cheese 7 oz. [200 g]
red onions, finely diced 6 oz. [170 g] 1-1/2 cups [375 mL]
fresh parsley, chopped 1 oz. [30 g] 3/4 cup [175 mL]
fresh cilantro, chopped 3/4 oz. [20 g] 1 cup [250 mL]
fresh mint, chopped - 1/2 cup [125 mL]
lemon juice 3 oz. [85 g] 6 Tbsp. [90 mL]
Dijon mustard 1 oz. [30 g] 2 Tbsp. [30 mL]
olive oil 1 oz. [30 g] 2 Tbsp. [30 mL]
ground cumin - 2 tsp. [10 mL]
salt - 1 tsp. [5 mL]
ground black pepper - 1/2 tsp. [2 mL]
saltine crackers, crushed 6 oz. [170 g] 2 cups [500 mL]
pocketless pita breads (5 inch), warmed - 32 each
baby spinach leaves 11 oz. [310 g] 2 qt. [2.5 L]
Roasted Red Pepper-Mayo Spread
Kraft Mayo Real Mayonnaise 1 lb. [450 g] 2 cups [500 mL]
Kraft Sundried Tomato and Oregano Dressing 4 fl oz [115 g] 1/2 cup [125 mL]
roasted red peppers, finely chopped 2 oz. [60 g] 1/2 cup [125 mL]
crushed red pepper 1 tsp. [5 mL]
Tomato-Cucumber Salad
seedless cucumbers, small dice 1 lb. [510 g] 1 qt. [1 L]
Kalamata olives, cut in half 9 oz. [255 g] 2 cups [500 mL]
grape tomatoes, cut in half 11 oz. [310 g] 2 cups [500 mL]
red onions, finely diced 3 oz. [85 g] 1/2 cup [125 mL]
Italian parsley, chopped 1/4 cup [60 mL]
Kraft Sundried Tomato and Oregano Dressing 8 fl oz [225 g] 1 cup [250 mL]
crumbled feta cheese 5 oz. [140 g] 1 cup [250 mL]
black pepper 1/2 tsp. [2 mL]
Falafel
canned chickpeas (garbanzo beans), rinsed 1 lb. [535 g] 3 cups [750 mL]
goat cheese 3-1/2 oz. [100 g]
red onions, finely diced 3 oz. [85 g] 3/4 cup [175 mL]
fresh parsley, chopped 1/2 oz. [15 g] 6 Tbsp. [90 mL]
fresh cilantro, chopped - 1/2 cup [125 mL]
fresh mint, chopped - 1/4 cup [60 mL]
lemon juice 1-1/2 oz. [45 g] 3 Tbsp. [45 mL]
Dijon mustard 1 Tbsp. [15 mL]
olive oil 1/2 oz. [15 g] 1 Tbsp. [15 mL]
ground cumin - 1 tsp. [5 mL]
salt - 1/2 tsp. [2 mL]
ground black pepper - 1/4 tsp. [1 mL]
saltine crackers, crushed 3 oz. [85 g] 1 cup [250 mL]
pocketless pita breads (5 inch), warmed - 16 each
baby spinach leaves 5-1/2 oz. [155 g] 1 qt. [1325 mL]

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: Process chickpeas in food processor until almost smooth. Add all remaining ingredients except cracker crumbs, pitas and spinach; process until well blended. Add cracker crumbs; process just until blended. (Gradually add up to 1/4 cup [60 mL] water [or up to 2 Tbsp. (30 mL) 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. (30 mL) Roasted Red Pepper-Mayo Spread onto centre of 1 warm pita bread. Top with 1/3 cup (75 mL) spinach leaves, 2 warm Falafels and 1/2 cup (125 mL) 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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