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  •   Yogurt Sauce
  • 1-3/4 lb. Greek-style plain yogurt
  • 8 oz. mayonnaise
  • 1 cup fresh cilantro, chopped
  • 1-1/2 oz. red onions, finely diced
  • 2 oz. lemon juice
  • 1/2 cup fresh mint, chopped
  • 1-1/4 oz. Dijon mustard
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  •   Falafel
  • 2-3/8 lb. canned chickpeas (garbanzo beans), drained
  • 7 oz. goat cheese, softened
  • 6 oz. red onions, finely diced
  • 1 oz. fresh parsley, chopped
  • 3/4 oz. fresh cilantro, chopped
  • 1/2 cup fresh mint, chopped
  • 3 oz. lemon juice
  • 1 oz. Dijon mustard
  • 1 oz. olive oil
  • 2 tsp. ground cumin
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 6 oz. PREMIUM Medium Cracker Meal
  • 32 pita breads (5 inch)
  • 4 lb. spring lettuce mix
  • 1 lb. seedless cucumbers, thinly sliced


Nutritional facts are based on a single serving
Calories 260
Total fat 7g
Saturated fat 2g
Trans fat 0g
Cholesterol 5mg
Sodium 560mg
Carbohydrate 40g
Dietary fiber 4g
Sugars 4g
Protein 10g
Calcium 15%DV
Iron 20%DV


  1. Yogurt  Sauce: Combine all ingredients; cover. Refrigerate several hours to allow flavors to blend.
  2. Falafel:  Process chickpeas in food processor until coarsely chopped and almost smooth. Add all remaining ingredients except cracker meal, pita breads, lettuce and cucumbers; process until well blended. Add cracker meal; process just until blended. Gradually add up to 2 oz. water if mixture is too dry to hold together, mixing well after each addition. Shape into 32 (3/4-inch-thick) patties, using a #20 scoop to portion out the chickpea mixture for each patty.
  3. 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. Bake in 350ºF-convection oven 4 to 6 min. or until heated through.
  4. For  each serving: Toss 1 cup of the greens with 2 Tbsp. of the Yogurt Sauce and 1/2 oz. of the cucumbers; place on half of 1 pita bread. Top with 1 cooked Falafel patty; fold in half.
  5. 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.

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