Smokey Mesquite Baked Falafel

Ingredients

• 15 oz chickpeas rinsed canned (garbanzo beans)
• 1 cup four cheese shredded mexican style kraft finely
• 0.5 cup knudsen cream light sour
• 0.5 cup cucumbers english chopped
• 0.3 cup cilantro leaves fresh
• 1 clove garlic minced
• 0.3 tsp ground cumin 
• 1 Tbsp a.1. mesquite marinade 
• 1 Tbsp juice of lemon 
• 1 cup lettuce shredded
• 4  pita breads 
• 0.5 cup onions red thinly sliced
• 0.3 cup roasted peppers red chopped
• 1  pkt. shake ‘n bake seasoned panko seasoned coating mix 
• 0.5 cup onions yellow chopped

Equipment

• food processor
• bowl
• baking sheet
• oven

Directions

1. Heat oven to 400F.
2. Combine first 3 ingredients until blended; set aside. Process chickpeas and yellow onions in food processor until smooth; spoon into medium bowl. Stir in red peppers and 1 cup cheese mixture. Shape into 12 (3/4-inch-thick) patties.
3. Place remaining cheese mixture in pie plate.
4. Add patties, 1 at a time, turning to evenly coat both sides of each patty with cheese mixture.
5. Place on baking sheet sprayed with cooking spray.
6. Bake 20 min. Meanwhile, mix sour cream, lemon juice, garlic and cumin until blended. Reserve 3 Tbsp. sour cream mixture. Toss lettuce, red onions and cucumbers with remaining sour cream mixture.
7. Top pitas with lettuce mixture and falafel patties.
8. Drizzle with reserved sour cream mixture; top with cilantro.