Falafel & Feta Salad Pita Wraps
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Falafel & Feta Salad Pita Wraps

Falafel & Feta Salad Pita Wraps

with Pickled Onion, Yogurt Sauce & Shawarma-Spiced Potatoes

We’re so excited about this spin on an all-time favorite sandwich! There’s fluffy pitas, a lemony yogurt sauce, and crispy chickpea falafel. It’s all garnished with a tomato, cuke, and feta salad and tangy pickled onion. A side of spice-roasted potato wedges makes this a hearty meal.

Tags:
Veggie
Allergens:
Eggs
Milk
Sesame
Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time15 minutes
DifficultyMedium

Ingredients

serving amount

12 ounce

Potatoes

1 tablespoon

Shawarma Spice Blend

1 unit

Mini Cucumber

1 unit

Tomato

1 unit

Red Onion

1 unit

Lemon

2 tablespoon

Mayonnaise

(Contains Eggs)

2 tablespoon

Yogurt

(Contains Milk)

½ cup

Feta Cheese

(Contains Milk)

10 unit

Falafel

2 unit

Pita Bread

(Contains Sesame, Wheat)

Not included in your delivery

Salt

Pepper

4 teaspoon

Cooking Oil

1 tablespoon

Olive Oil

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Nutrition Values

/ per serving
Calories1000 kcal
Fat51 g
Saturated Fat11 g
Carbohydrate112 g
Sugar13 g
Dietary Fiber12 g
Protein23 g
Cholesterol50 mg
Sodium1530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Small Bowl
Plastic Wrap
Medium Bowl
Large Pan
Paper Towel

Instructions

Roast Potatoes
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges; toss on a baking sheet with a large drizzle of oil, half the Shawarma Spice Blend (all for 4 servings), salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.

Prep
2

• Meanwhile, halve, peel, and very thinly slice half the onion (whole onion for 4 servings). Quarter lemon. Trim and halve cucumber lengthwise; cut crosswise into 1⁄4-inch-thick half-moons. Dice tomato into 1⁄4-inch pieces.

Pickle Onion
3

• In a small microwave-safe bowl, combine sliced onion, juice from half the lemon, and a pinch of salt. • Cover with plastic wrap and microwave until tender, 30-50 seconds. Set aside, stirring occasionally, until ready to serve.

Make Sauce & Feta Salad
4

• In a second small bowl, combine mayonnaise, yogurt, and juice from one lemon wedge (two wedges for 4 servings). Taste and season with salt and pepper if desired. • In a medium bowl, toss together cucumber, tomato, feta, 1 TBSP olive oil (2 TBSP for 4), a pinch of salt, and pepper.

Cook Falafel
5

• Halve falafel. • Heat a large drizzle of oil in a large pan over medium-high heat. Add falafel and cook until golden and crispy, 2-3 minutes per side. Remove pan from heat.

Warm Pitas
6

• Once potatoes are done roasting, wrap pitas in damp paper towels and microwave until warm and pliable, 20-30 seconds.

Finish & Serve
7

• Divide pitas between plates and evenly spread with half the yogurt sauce. Top with falafel and as much salad and pickled onion (draining first) as you like. Drizzle with as much remaining yogurt sauce as you like, then fold up like a taco. TIP: Add a few potato wedges for even more flavor and texture! • Serve with potato wedges, any remaining yogurt sauce, and any remaining salad on the side.