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Smokey Mesquite Baked Falafel

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 4

Baked falafel patties on pita bread and a bed of lettuce, red onion and cucumber


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

  1/2 cup chopped yellow onions

  1/4 cup chopped roasted red peppers

  1 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

  1 Tbs lemon juice

  1 clove garlic, minced

  1/4 tsp ground cumin

  1 cup shredded lettuce

  1/2 cup thinly sliced red onions

  1/2 cup chopped English cucumbers

  4 pita breads

  1/3 cup fresh cilantro leaves

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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.

Serving Suggestion: Serve with a mixed green salad and your favorite fresh fruit to round out the meal.

Substitute: Substitute plain nonfat Greek-style yogurt for the sour cream.

Note: For easy cleanup, cover baking sheet with foil before spraying with cooking spray and using as directed.