Falafel Pitas with Yogurt Sauce
This recipe originally appeared in the May/June 2016 issue of fresh magazine as part of our Dinner from the Fast Lane series, along with recipes for Grilled Steak and Pita Salad and Greek-Style Steak and Spinach Pie.
Nutrition
Calories: 350 kcalCarbohydrates: 46 gProtein: 15 gFat: 13 gSaturated Fat: 2 gCholesterol: 5 mgSodium: 660 mgFiber: 9 gSugar: 6 g
Ingredients
- 1 16-oz. can chickpeas, drained and rinsed
- 1 ⁄2 cup thawed Hannaford Chopped Spinach squeezed dry
- 1 ⁄3 cup Taste of Inspirations Hummus
- 1 ⁄4 cup all-purpose flour
- 1 ⁄4 cup minced fresh parsley
- 2 Tbsp. Nature’s Place Organic Goddess Dressing
- Salt and pepper
- 1 Tbsp. vegetable oil
- 1 ⁄2 cup plain Greek yogurt
- 3 Tbsp. Taste of Inspirations Roasted Red Pepper & Tomato Bruschetta
- 2 Tbsp. crumbled Taste of Inspirations reduced-fat feta cheese
- 2 whole-wheat pita breads cut into halves
- 1 romaine heart torn into bite-sized pieces
- 1 ⁄2 cucumber peeled and sliced into thin rounds
Instructions
- 1. Place chickpeas in a medium bowl and mash until broken down and crumbly. Add spinach, hummus, flour, parsley, dressing, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper and mix until combined. Season with more salt and pepper to taste and shape into twelve 2"-wide patties.
- 2. Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add patties and cook until browned and heated through, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate and season with salt and pepper.
- 3. Stir together yogurt, bruschetta, and feta until combined. To serve, fill pitas with lettuce, cucumber, and falafel patties and top with yogurt mixture.
- Source: Hannaford fresh Magazine, May - June 2016