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Vegetarian

Falafel Pitas with Yogurt Sauce
Ingredients
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.
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
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Falafel Pitas with Yogurt Sauce

Falafel Pitas with Yogurt Sauce

Falafel Pitas with Yogurt Sauce
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:10 minutes
directions
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
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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