Falafel Pita Wrap



Roasted Red Pepper-Mayo Spread
1/2 cups Roasted red peppers, finely chopped
1 cups Crushed red pepper
Tomato-Cucumber Salad
1 qt. Seedless cucumbers, small dice
2 qt. Kalamata olives, cut in half
2 qt. Grape tomatoes, cut in half
1/2 cups Red onions, finely diced
1/4 cups Italian parsley, chopped
1 cups Crumbled feta cheese
1/2 cups Black pepper
3 qt. Canned chickpeas (garbanzo beans), rinsed
3-1/2 oz. Goat cheese
6 cups Fresh parsley, chopped
1/4 cups Fresh mint, chopped
3 cups Lemon juice
1 cups Dijon mustard
1 cups Olive oil
1 cups Ground cumin
1/2 cups Salt
1/4 cups Ground black pepper
1 cups Saltine crackers, crushed
16 each Pocketless pita breads (5 inch), warmed
1 qt. Baby spinach leaves


Preparation Steps
  • 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.