Falafel Sandwich

prep time

30 min

total time

42 min

makes

6 servings

what you need

2 cans (15 oz. each) chickpeas (garbanzo beans), drained

1/2 cup  oatmeal

1/4 cup KRAFT Real Mayo Mayonnaise

1 small  onion, coarsely chopped

2 cloves garlic

1 tsp.  ground cumin

1/2 cup fresh cilantro, chopped, divided

1/2 cup  BREAKSTONE’S or KNUDSEN Sour Cream

2 Tbsp. tahini

2 tsp.  lemon juice

1 cup chopped English cucumbers

1 cup  chopped seeded tomatoes

1/4 cup KRAFT Greek Vinaigrette Dressing

2 Tbsp.  oil

6 whole wheat pita breads (6 inch)

make it

PROCESS chickpeas, oatmeal, mayo, onions, garlic, cumin and half the cilantro in food processor until smooth. Shape into 18 (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. Refrigerate until ready to use. Combine cucumbers, tomatoes, remaining cilantro and dressing.

HEAT 1 Tbsp. oil in large 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, about 4-1/2 tsp. sour cream mixture and 1/3 cup cucumber mixture. Serve immediately.

kraft kitchens tips

VARIATION

Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise and BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream.

MAKE AHEAD

Falafel patties can be prepared ahead of time. Refrigerate up to 24 hours before cooking as directed.

VARIATION

Omit pita breads. Serve cooked falafel patties topped with cucumber mixture and sour cream mixture.