Falafel Pita

What’s in it

Names and any recorded quantities are retained below. Saved ingredient fields.

• Boneless Chicken Breast Pieces10 oz
• Falafel Mix4 oz
• Pocketless Pitas2 each
• Carrots12 oz
• Persian Cucumbers1 each
• Feta Cheese1 ½ oz
• Lemon1 each
• Garlic2 clove
• Tzatziki (cucumber-yogurt sauce)½ cup
• Red Harissa Paste1 ½ tbsp

AI-generated illustrations show generic ingredients, not exact products or portion sizes.

AI-generated illustrations show generic ingredients, not exact formulations or portion sizes. Original ingredient details and allergen notes remain below.

See the source statement and complete meal details for allergen information. Check the current package for the complete ingredients and allergen statement.

Ingredient images are reference photographs or AI illustrations, not exact products or portions. Original ingredient names, quantities and allergen details are retained. Photo credits and licences.

Nutrition

Saved brand nutrition. Check the linked source for the serving basis.

Preparation

Preparation

35 minutes

Cooking

35 minutes

Preparation time is not necessarily total cooking or heating time.

Saved instructions are reproduced below. Follow the current package or recipe if it differs.

1. Step 1

   Preheat the oven to 450°F. Line a sheet pan with foil. Rinse and dry all produce. Peel the carrots; halve crosswise and quarter lengthwise. In a bowl, drizzle with olive oil and season with salt, pepper, and half the harissa paste; toss. Spread on the pan. Roast 17-19 minutes until browned and fork-tender. Air fryer option: 390°F for 9-12 minutes.

2. Step 2

   Meanwhile, combine the falafel mix and 1/2 cup water (1 cup for 4 servings); rest undisturbed at least 10 minutes until absorbed. Halve the cucumbers lengthwise and thinly slice. Quarter and deseed the lemon(s). Peel 2 garlic cloves (4 for 4 servings) and finely grate into a paste. In a bowl, combine the cucumbers, the juice of 2 lemon wedges (4 wedges for 4 servings), a drizzle of olive oil, and as much garlic paste as you like; season and stir. Set aside to marinate.

3. Step 3

   Pat the chicken dry; season with salt and pepper. Heat a drizzle of olive oil in a large nonstick pan over medium-high. Add in an even layer. Cook undisturbed 3-4 minutes until lightly browned. Continue stirring occasionally 3-4 minutes until browned and cooked through. USDA minimum: 165°F for chicken. Transfer to a plate and cover with foil. Wipe out the pan.

4. Step 4

   Add the crumbled feta to the falafel mixture; stir. Form into 6 equal-sized patties (12 for 4 servings). Heat a thin layer of oil in the same pan over medium. When a pinch of falafel sizzles immediately, add the patties. Cook 3-4 minutes per side until golden brown (add oil before flipping if dry). Transfer to a paper towel-lined plate and season immediately with salt.

5. Step 5

   Warm the pitas in a damp paper towel in the microwave for 30 seconds to 1 minute, or wrapped in foil on an oven rack for 7-9 minutes. Carefully unwrap. Spread tzatziki on the warmed pitas; top with the cooked falafel, cooked chicken, marinated cucumbers, and remaining harissa paste. Serve with the roasted carrots and remaining lemon wedges.

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Sources & meal record

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