Zucchini-Falafel Pitas

• 1 can (15 oz.) chickpeas (garbanzo beans), rinsed
• 1 cup STOVE TOP Homestyle Herb Stuffing Mix in the Canister
• 1/2 tsp. curry powder
• 1 egg
• 1 cup shredded zucchini
• 1 English cucumber, divided
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 Tbsp. milk
• 3 pita bread pockets, cut in half
• 1 tomato, cut lengthwise in half, then crosswise into thin slices

1. Heat oven to 400 degrees F.
2. Process chickpeas, stuffing mix and curry powder in food processor or blender until blended.
3. Add egg; pulse just until blended.
4. Spoon into large bowl.
5. Add zucchini; mix well.
6. Shape chickpea mixture into 12 (2-1/2-inch) patties, using about 2 Tbsp.
7. for each.
8. Place in single layer on baking sheet sprayed with cooking spray; spray with additional cooking spray.
9. Bake 5 min.
10. on each side or until golden brown on both sides.
11. Meanwhile, chop 1/4 of the cucumber; place in medium bowl.
12. Stir in sour cream and milk.
13. Slice remaining cucumber.
14. Fill pita halves with falafel patties, sliced cucumbers, tomatoes and sour cream mixture.

chickpeas, stove, curry powder, egg, zucchini, cucumber, s, milk, bread pockets, tomato

Taken from www.kraftrecipes.com/recipes/zucchini-falafel-pitas-179740.aspx (may not work)