1/4 cup Kraft Greek with Feta and Oregano Dressing
2 Tbsp. oil
8 whole wheat pita breads
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How do I make it ?
Process first 6 ingredients and half the cilantro in food processor until smooth. Shape into 24 (2-inch) patties, using about 2-1/2 Tbsp. chickpea mixture for each. Place in single layer on baking sheet. Refrigerate 15 min.
Meanwhile, mix sour cream, tahini and lemon juice until well blended. Combine cucumbers, tomatoes, remaining cilantro and dressing in separate bowl. Refrigerate both until ready to use.
Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Add half the falafel patties; cook 3 min. on each side or until browned on both sides. Remove from heat; cover to keep warm. Repeat with remaining oil and patties.
Top each pita with 3 falafel patties, sour cream mixture and cucumber mixture.
Kraft Kitchen Tips!
Prepare using Miracle Whip Calorie-Wise Dressing, light sour cream, and Kraft Calorie-Wise Greek with Feta & Oregano Dressing & Marinade.
Falafel patties can be prepared ahead of time. Refrigerate up to 24 hours before cooking as directed.
Omit pita breads. Serve cooked falafel patties topped with cucumber mixture and sour cream mixture.
Use small ice cream scoop to make falafel patties.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 3.5 g
Cholesterol 10 mg
Sodium 580 mg
Carbohydrate 70 g
Fibre 10 g
Sugars 5 g
Protein 18 g
Makes 8 servings, 1 sandwich (226 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.