Main dishes

Smokey Mesquite Baked Falafel

(2)

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photo by:kraft

Very fresh tasting and smelling. I loved it.

posted by

KitchenCaptive

on 3/25/2013

time

prep:

15 min

total:

35 min

servings

total:

4 servings

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What You Need

can (15 oz.) chickpeas (garbanzo beans), drained

1/2

cup chopped yellow onions

1/4

cup chopped roasted red peppers

pkg. (6 oz.) FRESH TAKE Smokey Mesquite BBQ Cheese Breadcrumb Mix, mixed together

1/2

cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

Tbsp. lemon juice

clove garlic, minced

1/4

tsp. ground cumin

cup shredded lettuce

1/2

cup thinly sliced red onions

1/2

cup chopped English cucumbers

pita breads

1/3

cup fresh cilantro leaves

Make It

HEAT oven to 400ºF.

PROCESS chickpeas and yellow onions in food processor until smooth; spoon into medium bowl. Stir in red peppers and 1 cup cheese mixture. Shape into 12 (3/4-inch-thick) patties.

PLACE remaining cheese mixture in pie plate. Add patties, 1 at a time, turning to evenly coat both sides of each patty with cheese mixture. Place on baking sheet sprayed with cooking spray.

BAKE 20 min. Meanwhile, mix sour cream, lemon juice, garlic and cumin until blended. Reserve 3 Tbsp. sour cream mixture. Toss lettuce, red onions and cucumbers with remaining sour cream mixture.

TOP pitas with lettuce mixture and falafel patties. Drizzle with reserved sour cream mixture; top with cilantro.