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 Sundried Tomato and Oregano Dressing; 1 cup roasted red peppers, finely chopped; 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 Sundried Tomato and Oregano Dressing; 2 cups crumbled feta cheese; 1/2 tsp. black pepper; Falafel; 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; 1 cup fresh cilantro, chopped; 1/2 cup fresh mint, chopped; 6 Tbsp. lemon juice; 2 Tbsp. Dijon mustard; 2 Tbsp. olive oil; 2 tsp. ground cumin; 1 tsp. salt; 1/2 tsp. ground black pepper; 2 cups saltine crackers, crushed; 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 Sundried Tomato and Oregano Dressing
1 cup roasted red peppers, finely chopped
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 Sundried Tomato and Oregano Dressing
2 cups crumbled feta cheese
1/2 tsp. black pepper
Falafel
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
1 cup fresh cilantro, chopped
1/2 cup fresh mint, chopped
6 Tbsp. lemon juice
2 Tbsp. Dijon mustard
2 Tbsp. olive oil
2 tsp. ground cumin
1 tsp. salt
1/2 tsp. ground black pepper
2 cups saltine crackers, crushed
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: Process chickpeas in food processor until almost smooth.
6
Add all remaining ingredients except cracker crumbs, pitas and spinach; process until well blended.
7
Add cracker crumbs; process just until blended.
8
(Gradually add up to 1/4 cup [60 mL] water [or up to 2 Tbsp.
9
(30 mL) 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
(30 mL) Roasted Red Pepper-Mayo Spread onto centre of 1 warm pita bread.
18
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.

1121

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 Sundried Tomato and Oregano Dressing, 1 cup roasted red peppers, finely chopped, 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.

Falafel Pita Wrap

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