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Main dishes

Falafel Sandwich

Falafel Sandwich recipe
photo by:kraft
Fantastic. Full of flavor and definitely something different to try, which is always great to have a variety. Wouldn't change the receipt a bit.
posted by
 a cook
on 2/9/2011
time
prep:
30 min
total:
42 min
servings
total:
6 servings
Magazine Acquisition

What You Need

2
cans   (15 oz. each) chickpeas (garbanzo beans), drained
1/2
cup  oatmeal
1/4
cup  KRAFT Real Mayo Mayonnaise
1
small  onion, coarsely chopped
2
cloves  garlic
1
tsp.  ground cumin
1/2
cup  fresh cilantro, chopped, divided
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
2
Tbsp.  tahini
2
tsp.  lemon juice
1
cup   chopped English cucumbers
1
cup   chopped seeded tomatoes
1/4
cup  KRAFT Greek Vinaigrette Dressing
2
Tbsp.  oil
6
 whole wheat pita breads (6 inch)

Make It

PROCESS chickpeas, oatmeal, mayo, onions, garlic, cumin and half the cilantro in food processor until smooth. Shape into 18 (2-inch) patties, using about 2-1/2 Tbsp. chickpea mixture for each. Place in single layer on baking sheet. Refrigerate 15 min.

MEANWHILE, mix sour cream, tahini and lemon juice until well blended. Refrigerate until ready to use. Combine cucumbers, tomatoes, remaining cilantro and dressing.

HEAT 1 Tbsp. oil in large skillet on medium heat. Add half the falafel patties; cook 3 min. on each side or until browned on both sides. Remove from heat; cover to keep warm. Repeat with remaining oil and patties.

TOP each pita with 3 falafel patties, about 4-1/2 tsp. sour cream mixture and 1/3 cup cucumber mixture. Serve immediately.

Kraft Kitchens Tips

Variation
Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Make Ahead
Falafel patties can be prepared ahead of time. Refrigerate up to 24 hours before cooking as directed.
Variation
Omit pita breads. Serve cooked falafel patties topped with cucumber mixture and sour cream mixture.
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