QUINOA AND FALAFEL PITA
QUINOA AND FALAFEL PITA

QUINOA AND FALAFEL PITA

Yield
24 portions
Portion Size
2 filled pita pockets
Ingredients: Measure:
Quinoa, cooked
3 quarts
Fresh tomato, diced
1-1/2 cups
Red bell pepper, cored, diced
1-1/2 cups
Red onion, peeled, diced
1-1/2 cups
Fresh flat-leaf parsley, chopped
3/4 cup
Olive oil
3 tbsp
Lemon juice
2 tbsp
Salt
1 tbsp
Falafel mix
6 cups
Water
4 cups
6 cups
Red onion, peeled, diced
1-1/2 cups
Jalapeno peppers, finely diced (with seeds)
6 ea
Smoked paprika
1 tbsp
Salt
1-1/2 tsp
Ground black pepper
1-1/2 tsp
Greek yogurt, plain
3 cups
Shallot, pureed
6 tbsp
Pita pockets, cut in half
24 ea
Green leaf lettuce leaves
48 ea

Directions

  1. To make QUINOA SALAD: Combine ingredients in a large bowl and mix thoroughly; refrigerate until service.

  2. To make CRUNCHY FRIED FALAFEL: Combine falafel mix and water in a large bowl; stir until thoroughly combined.

  3. Let stand for 15 minutes or until water is absorbed.

  4. Shape into 96 (1-inch) balls; refrigerate until service.

  5. To make SPICY TOMATO SAUCE: In a Robot Coupe, process all ingredients until combined.

  6. To make GREEK YOGURT SAUCE: Combine yogurt and shallot puree in a bowl; refrigerate.

  7. To make ONE PORTION: Deep-fry four falafel at 350°F for 3 minutes or until internal temperature reaches 165°F.

  8. Fill each pita pocket half with one lettuce leaf, 1/4 cup Quinoa Salad, two falafel and 2 tablespoons Spicy Tomato Sauce.

  9. Serve with 2 tablespoons Greek Yogurt Sauce.

  10. CHEF'S NOTE: Lettuce can be shredded, if desired.

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