If you're not lucky enough to have a falafel truck parked nearby, create your own luck at home! Get out the chickpeas and zucchini and let's do this.
What You Need
Original recipe yields 6 servings
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 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
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Let's Make It
Heat oven to 400ºF.
Process chickpeas, stuffing mix and curry powder in food processor or blender until blended. Add egg; pulse just until blended. Spoon into large bowl. Add zucchini; mix well.
Shape chickpea mixture into 12 (2-1/2-inch) patties, using about 2 Tbsp. for each. Place in single layer on baking sheet sprayed with cooking spray; spray with additional cooking spray.
Bake 5 min. on each side or until golden brown on both sides. Meanwhile, chop 1/4 of the cucumber; place in medium bowl. Stir in sour cream and milk. Slice remaining cucumber.
Fill pita halves with falafel patties, sliced cucumbers, tomatoes and sour cream mixture.
How to Grate or Shred Easily
Grating and shredding takes almost no time when using a box grater. Whether you're shredding carrots or cheese, grating fresh ginger or citrus, the task is made easy and quick.
For a refreshing ending, serve with 1 cup of your favorite fresh fruit, such as mixed berries or cantaloupe chunks.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.