Falafel Pita Wrap

• Roasted Red Pepper-Mayo Spread
• 1 qt. Kraft Mayo Real Mayonnaise
• 1 cup Kraft Sundried Tomato and Oregano Dressing
• 1 cup roasted red peppers, finely chopped
• 2 tsp. crushed red pepper
• Tomato-Cucumber Salad
• 2 qt. seedless cucumbers, small dice
• 1 qt. Kalamata olives, cut in half
• 1 qt. grape tomatoes, cut in half
• 1 cup red onions, finely diced
• 1/2 cup Italian parsley, chopped
• 2 cups Kraft Sundried Tomato and Oregano Dressing
• 2 cups crumbled feta cheese
• 1/2 tsp. black pepper
• Falafel
• 1-1/2 qt. canned chickpeas (garbanzo beans), rinsed
• goat cheese
• 1-1/2 cups red onions, finely diced
• 3/4 cup fresh parsley, chopped
• 1 cup fresh cilantro, chopped
• 1/2 cup fresh mint, chopped
• 6 Tbsp. lemon juice
• 2 Tbsp. Dijon mustard
• 2 Tbsp. olive oil
• 2 tsp. ground cumin
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 2 cups saltine crackers, crushed
• 32 each pocketless pita breads (5 inch), warmed
• 2 qt. baby spinach leaves

1. Roasted Red Pepper-Mayo Spread: Mix ingredients until well blended.
2. Refrigerate until ready to use.
3. Tomato-Cucumber Salad: Combine all ingredients.
4. Refrigerate until ready to use.
5. Falafel: Process chickpeas in food processor until almost smooth.
6. Add all remaining ingredients except cracker crumbs, pitas and spinach; process until well blended.
7. Add cracker crumbs; process just until blended.
8. (Gradually add up to 1/4 cup 60 mL water or up to 2 Tbsp.
9. (30 mL) water for trial recipe if mixture is too dry to hold together, mixing well after each addition.)
10. Shape into 32 (3/4-inch-thick) patties (or into 16 patties for trial recipe), using a #20 scoop to portion out chickpea mixture for each patty.
11. Cook on well-oiled 350 degrees F-flat top grill 1 to 2 min.
12. on each side or until golden brown on both sides.
13. Transfer to full-sheet pan (or to half-sheet pan for trial recipe).
14. Bake in 350 degrees F-convection oven 4 to 6 min.
15. or until heated through.
16. For each serving: Spoon 2 Tbsp.
17. (30 mL) Roasted Red Pepper-Mayo Spread onto centre of 1 warm pita bread.
18. Top with 1/3 cup (75 mL) spinach leaves, 2 warm Falafels and 1/2 cup (125 mL) Tomato-Cucumber Salad; wrap pita around filling.

red pepper, mayonnaise, tomato, red peppers, red pepper, tomatocucumber, cucumbers, olives, grape tomatoes, red onions, italian parsley, tomato, feta cheese, black pepper, falafel, chickpeas, goat cheese, red onions, fresh parsley, fresh cilantro, fresh mint, lemon juice, mustard, olive oil, ground cumin, salt, ground black pepper, saltine crackers, pocketless pita breads, baby spinach leaves

Taken from www.kraftrecipes.com/recipes/falafel-pita-wrap-116465.aspx (may not work)