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Mediterranean Pocket - 50 Servings

Mediterranean Pocket 50 Servings
Mediterranean Pocket 50 Servings
This recipe comes from USDA Healthy Meals Resource System, Physicians Committee for Responsible Medicine


8 ⅓ qt. cooked or canned chickpeas

5 cloves garlic, pressed

2 ⅓ Tbsp. bread crumbs

1 qt. celery, minced

3 c. onions, chopped

5 tsp. ground cumin

5 tsp. turmeric

5 tsp. cayenne pepper

4 c. plus 3 Tbsp. tahini

2 c. lemon juice

2 c. water

¾ Tbsp. black pepper

¾ Tbsp. basil

25 pitas, whole-wheat, halved

1 ½ gal. lettuce, shredded or chopped

100 slices tomato


Mash the chickpeas. Mix well with garlic, bread crumbs, celery, onions, cumin, turmeric, and cayenne pepper. Roll into golf-ball size falafel balls and fry in 350 F oil until golden. Blend tahini, lemon juice, water, black pepper, and basil until creamy paste is formed. Fill each half pita with two falafel balls, ¼ cup sauce, ½ cup lettuce, and 2 tomato slices.

Makes 50 servings.

Per serving (½ pita): 412 calories, 18 grams (g) of fat, 52 g carbohydrate, 16 g protein, 13 g fiber and 169 mg sodium.

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