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Smokey Mesquite Baked Falafel Recipe

Smokey Mesquite Baked Falafel

Prep Time 40min.
Total Time 40min.
Servings 4 servings

Treat you family to a tour of the Mediterranean with Smokey Mesquite Baked Falafel. Our Smokey Mesquite Baked Falafel will transport you to another world.

What You Need

1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1 pkt. SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix
1 Tbsp. A.1. Mesquite Marinade
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1/2 cup chopped yellow onions
1/4 cup chopped roasted red peppers
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 Tbsp. 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

Make It

Heat oven to 400ºF.

Combine first 3 ingredients until blended; set aside. 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.

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