Falafel Pita Wrap Recipe

Name: Falafel Pita Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Red Pepper-Mayo Spread; 1 qt. KRAFT MAYO Real Mayonnaise; 1 cup KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil; 1 cup roasted red peppers, minced; 2 tsp. crushed red pepper; Tomato-Cucumber Salad; 2 qt. seedless cucumbers, small dice; 1 qt. Kalamata olives, cut in half; 1 qt. grape tomatoes, cut in half; 1 cup red onions, finely diced; 1/2 cup Italian parsley, chopped; 2 cups KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil; 2 cups crumbled feta cheese; 1/2 tsp. black pepper; Falafel Pita Wrap; 1-1/2 qt. canned chickpeas (garbanzo beans), rinsed; goat cheese; 1-1/2 cups red onions, finely diced; 3/4 cup fresh parsley, chopped (optional); 1 cup fresh cilantro, chopped; 1/2 cup fresh mint, chopped; 6 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09; 2 Tbsp. GREY POUPON Classic Dijon Mustard; 2 Tbsp. olive oil; 2 tsp. ground cumin; 1 tsp. salt; 1/2 tsp. ground black pepper; 2 cups medium cracker meal; 32 each pocketless pita breads (5 inch), warmed; 2 qt. baby spinach leaves

Servings: persons

Roasted Red Pepper-Mayo Spread
1 qt. KRAFT MAYO Real Mayonnaise
1 cup KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil
1 cup roasted red peppers, minced
2 tsp. crushed red pepper
Tomato-Cucumber Salad
2 qt. seedless cucumbers, small dice
1 qt. Kalamata olives, cut in half
1 qt. grape tomatoes, cut in half
1 cup red onions, finely diced
1/2 cup Italian parsley, chopped
2 cups KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil
2 cups crumbled feta cheese
1/2 tsp. black pepper
Falafel Pita Wrap
1-1/2 qt. canned chickpeas (garbanzo beans), rinsed
goat cheese
1-1/2 cups red onions, finely diced
3/4 cup fresh parsley, chopped (optional)
1 cup fresh cilantro, chopped
1/2 cup fresh mint, chopped
6 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
2 Tbsp. GREY POUPON Classic Dijon Mustard
2 Tbsp. olive oil
2 tsp. ground cumin
1 tsp. salt
1/2 tsp. ground black pepper
2 cups medium cracker meal
32 each pocketless pita breads (5 inch), warmed
2 qt. baby spinach leaves

1
Roasted Red Pepper-Mayo Spread: Mix ingredients until well blended.
2
Refrigerate until ready to use.
3
Tomato-Cucumber Salad: Combine all ingredients.
4
Refrigerate until ready to use.
5
Falafel Pita Wrap: Process chickpeas in food processor until slightly chunky.
6
Add all remaining ingredients except cracker meal, pita breads and spinach; process just until blended but not completely smooth.
7
Add cracker meal; pulse to blend.
8
(Gradually add up to 1/4 cup water [or up to 2 Tbsp.
9
water for trial recipe] if mixture is too dry to hold together, mixing well after each addition.)
10
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.
11
Cook on well-oiled 350 degrees F-flat top grill 1 to 2 min.
12
on each side or until golden brown on both sides.
13
Transfer to full-sheet pan (or to half-sheet pan for trial recipe).
14
Bake in 350 degrees F-convection oven 4 to 6 min.
15
or until heated through.
16
For each serving: Spoon 2 Tbsp.
17
Roasted Red Pepper-Mayo Spread onto center of 1 warm pita bread.
18
Top with 1/3 cup spinach leaves, 2 warm falafels and 1/2 cup Tomato-Cucumber Salad; wrap pita around filling.

2235

kcal

Calories

228

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: Roasted Red Pepper-Mayo Spread, 1 qt. KRAFT MAYO Real Mayonnaise, 1 cup KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil, 1 cup roasted red peppers, minced, and more.

Yes, Falafel Pita Wrap falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Falafel Pita Wrap

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions