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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-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.
• Meanwhile, trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Dice tomato into ¼-inch pieces. Halve, peel, and very thinly slice half the onion (whole onion for 4 servings). Quarter lemon.
• In a small microwave-safe bowl, combine 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.
• 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.
• 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.
• Once potatoes are done, wrap pitas in damp paper towels and microwave until warm and pliable, 20-30 seconds.
• 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.