Zucchini-Falafel Pitas

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Zucchini-Falafel Pitas
Prep Time
35 min
Cook Time
35 min
Yield
6 servings
Recipe by: Kraft

Don't have a falafel truck nearby? Create your own at home!

Ingredients

  • 1 can (15 oz.) chickpeas, rinsed
  • 1 cup stuffing mix 
  • 1/2 teaspoon curry powder
  • 1 Eggland's Best Egg (large)
  • 1 cup shredded zucchini
  • 1 English cucumber, divided
  • 1/2 cup sour cream
  • 2 tablespoon milk
  • 3 pita bread pockets, cut in half
  • 1 tomato, cut lengthwise in half, then crosswise into thin slices

Nutrition

Serving Size
1
Calories
468
Fat
13 g
  Saturated Fat
4 g
Cholesterol
38 mg
Sodium
385 mg
Carbohydrates
71 g
Dietary Fiber
15 g
Protein
20 g
Preparation

Heat oven to 400ºF.

Process chickpeas, stuffing mix and curry powder in food processor or blender until blended.
 
Add egg; pulse just until blended. Spoon into large bowl. Add zucchini and mix well.
 
Shape chickpea mixture into 12 (2-1/2-inch) patties, using about 2 Tbsp. for each.
 
Place in single layer on baking sheet sprayed with cooking spray; spray with additional cooking spray.
 
Bake 5 min. on each side or until golden brown.
 
Meanwhile, chop 1/4 of the cucumber; place in medium bowl. Stir in sour cream and milk.
 
Slice remaining cucumber.
 
Fill pita halves with falafel patties, sliced cucumbers, tomatoes and sour cream mixture.
Filed Under: Main Course, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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