Zucchini-Falafel Pitas
Don't have a falafel truck nearby? Create your own at home!
INGREDIENTS
1 can (15 oz.) chickpeas, rinsed
1 cup stuffing mix
1/2 teaspoon curry powder
1 Eggland's Best Egg (large)
1 cup shredded zucchini
1 English cucumber, divided
1/2 cup sour cream
2 tablespoon milk
3 pita bread pockets, cut in half
1 tomato, cut lengthwise in half, then crosswise into thin slices
PREPARATION
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 and 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.
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.
