Zucchini-Falafel Pitas
Don't have a falafel truck nearby? Create your own at home!
Make This Recipe
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
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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| 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 |