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.
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