Buffalo Falafel Pita with Garlic Blue Cheese Fries

Buffalo Falafel Pita with Garlic Blue Cheese Fries

Health Rating
Prep Cook Ready in Servings
25 min 45 min 1 h 10 min 4
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Ingredients


2 tsp Baking powder (for falafel)
1/8 tsp Black pepper (to taste, for fries)
114 gm Blue cheese (gorgonzola) (crumbled, for fries)
1 cup Buffalo Sauce (for falafel)
2 can (15oz) Chickpeas, canned, drained (drained, rinsed, for falafel)
1 bunch Cilantro (coriander) (for falafel)
1 tsp Cumin (for falafel)
1/4 cup Extra virgin olive oil (for fries)
1/4 tbsp Extra virgin olive oil (for falafel)
2 clove(s) Garlic (for falafel)
2 clove(s) Garlic (finely minced, for fries)
1/8 tsp Kosher salt (to taste, for fries)
2 tbsp Parsley, fresh (chopped, for fries)
4 medium pita Pita bread, whole-wheat (for falafel)
1 pinch Salt and pepper (to taste, for falafel)
1/2 onion(s) Sweet onion (roughly chopped, for falafel)
4 medium potato Sweet potato (for fries)
1/2 cup Wheat flour, whole wheat (for falafel)

Instructions


Preheat oven to 425 degrees F.Place cut potatoes in a large bowl and drizzle with oil, garlic, parsley or basil, salt and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread on a baking sheet in one layer. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the potatoes to be crispy, but not burnt.

Once the fries are cooked, remove them from the oven and toss with the blue cheese and fresh chopped basil.

While the fries are baking, prepare the falafel. In a food processor, combine the chickpeas, garlic, onions, olive oil, flour, baking powder, cumin, salt and pepper. Purée until smooth. Add the cilantro and pulse a few times.Once the mixture is combined, scoop out about 1-2 tablespoons worth and form into small balls. Place the falafel on a baking sheet (if baking) or a plate (if frying).
To bake the falafel, preheat the oven to 400 degrees F.Bake on a greased cookie sheet for about 20 minutes or until crisp on top and cooked through. Remove from the oven and gently toss with buffalo sauce. Return the falafel to the cookie sheet and bake 5 minutes longer.
To fry the falafel, add a few inches of oil to the bottom of a heavy pot. Heat to 375 degrees F.Fry the balls for 2-3 minutes or until golden and cooked through. Drain on paper towels and then immediately toss with buffalo sauce.

To serve place the falafel on a warm pita. Top with fries and drizzle with extra buffalo sauce, blue cheese and green onions. Wrap up and optional to serve with the Ranch style Tzatziki.

Nutrition Facts

Per Portion

Calories 984  
Calories from fat 375  
Calories from saturated fat 73  
Total Fat 42  g
Saturated Fat 8.1  g
Trans Fat 0.0  g
Polyunsaturated Fat 4.6  g
Monounsaturated Fat 14.6  g
Cholesterol 43  mg
Sodium 3540  mg
Potassium 1245  mg
Total Carbohydrate 122  g
Dietary Fiber 22.9  g
Sugars 16.8  g
Protein 31  g

Dietary servings

Per Portion


Grain 2.1
Meat Alternative 1.2
Milk Alternative 0.6
Vegetables 4.9

Energy sources


Pygal 49% 467.728839424 193.073024826 38% 299.680191876 230.338235991 12% 346.434095105 113.923538998 49% 38% 12% Carbohydrates Fat Protein
Recipe from: Half Baked Harvest
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