•   Roasted Red Pepper-Mayo Spread
  • 2 lb. mayonnaise
  • 8 oz. sun dried tomato vinaigrette
  • 4 oz. roasted red peppers, minced
  • 2 tsp. crushed red pepper
  •   Tomato-Cucumber Salad
  • 2 lb. seedless cucumbers, small dice
  • 1 lb. kalamata olives, cut in half
  • 1 lb. grape tomatoes, cut in half
  • 6 oz. red onions, finely diced
  • 1/2 cup Italian parsley, chopped
  • 16 oz. sun dried tomato vinaigrette
  • 10 oz. crumbled feta cheese
  •   Falafel Pita Wrap
  • 2 lb. canned chickpeas (garbanzo beans), rinsed
  • 7 oz. goat cheese
  • 6 oz. red onions, finely diced
  • 1 oz. fresh parsley, chopped (optional)
  • 1/2 tsp. black pepper
  • 3/4 oz. fresh cilantro, chopped
  •  fresh mint, chopped
  • 3 oz. lemon juice
  • 1 oz. Dijon mustard
  • 1 oz. olive oil
  • 2 ground cumin
  • 1 salt
  •  ground black pepper
  • 6 oz. PREMIUM Medium Cracker Meal
  • 32 pocketless pita breads (5 inch), warmed
  • 11 oz. baby spinach leaves


  1. Roasted  Red Pepper-Mayo Spread: Mix ingredients until well blended. Refrigerate until ready to use.
  2. Tomato-Cucumber  Salad: Combine all ingredients. Refrigerate until ready to use.
  3. Falafel  Pita Wrap: Process chickpeas in food processor until slightly chunky. Add all remaining ingredients except cracker meal, pita breads and spinach; process just until blended but not completely smooth. Add cracker meal; pulse to blend. (Gradually add up to 1/4 cup water [or up to 2 Tbsp. 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.
  4. 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.
  5. For  each serving: Spoon 2 Tbsp. Roasted Red Pepper-Mayo Spread onto center of 1 warm pita bread. Top with 1/3 cup spinach leaves, 2 warm falafels and 1/2 cup Tomato-Cucumber Salad; wrap pita around filling.
  6. 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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