QUINOA AND FALAFEL PITA

Directions

1. Step 1

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

2. Step 2

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

3. Step 3

   Let stand for 15 minutes or until water is absorbed.

4. Step 4

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

5. Step 5

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

6. Step 6

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

7. Step 7

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

8. Step 8

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

9. Step 9

   Serve with 2 tablespoons Greek Yogurt Sauce.

10. Step 10

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