Pita Salad Sandwiches With Tahini Sauce Recipes

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FALAFEL PITA SANDWICH WITH TAHINI SAUCE



Falafel Pita Sandwich with Tahini Sauce image

Falafel has such a prominent taste, but the tahini and freshness of the vegetables really complement it nicely.

Provided by cpchef

Categories     Main Dish Recipes     Sandwich Recipes

Time 30m

Yield 6

Number Of Ingredients 13

12 frozen falafel
¼ cup tahini
¼ cup water
2 tablespoons lemon juice
2 cloves garlic, minced
¼ teaspoon ground paprika
6 whole wheat pitas
1 head lettuce, shredded
1 tomato, cut into thin wedges
½ cucumber, peeled and sliced
1 low-sodium dill pickle, sliced
¼ small red onion, thinly sliced
3 teaspoons harissa, or to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Place falafel on a baking sheet.
  • Bake in the preheated oven until heated through, 8 to 10 minutes.
  • While falafel bake, whisk tahini, water, lemon juice, garlic, and paprika together in a bowl.
  • Cut about 1 inch from the top of each pita to form a pocket. Add 2 falafel to each pita with equal amounts lettuce, tomato, cucumber, pickle, and red onion. Drizzle each with about 1 tablespoon tahini sauce and some harissa.

Nutrition Facts : Calories 361.3 calories, Carbohydrate 53.4 g, Fat 12.7 g, Fiber 11 g, Protein 12.6 g, SaturatedFat 1.9 g, Sodium 576.4 mg, Sugar 4.2 g

FALAFEL PITA SANDWICH



Falafel Pita Sandwich image

Recipe for a falafel (fried chickpea balls) stuffed pita sandwich with tomatoes, cucumbers, onions, and tahini sauce.

Provided by Saad Fayed

Categories     Lunch     Sandwich

Time 39m

Yield 6

Number Of Ingredients 9

18 cooked falafel balls (homemade, or store-bought falafel mix )
2 medium tomatoes (diced)
1 medium cucumber (diced, with peel)
1 medium onion (white or red, sliced)
1/4 cup fresh parsley (finely chopped)
1 tablespoon olive oil
6 pita bread loaves
Optional: 3 sliced sandwich pickles
Tahini sauce (homemade or use store-bought; to taste)

Steps:

  • Gather the ingredients.
  • Heat a large nonstick skillet or griddle to medium-high heat. Coat with olive oil and heat a pita round for 2 minutes on each side. The pita may begin to brown a little. Repeat with the remaining pita rounds, making sure to cut the top part to reveal the pocket after heating.
  • Stuff each pita round with 3 falafel balls and a spoonful each of diced tomatoes and cucumber. Top each with sliced onion, chopped parsley, the optional pickles, and a generous drizzle of tahini sauce.

Nutrition Facts : Calories 434 kcal, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 4 g, Protein 12 g, SaturatedFat 2 g, Sodium 461 mg, Sugar 4 g, Fat 19 g, ServingSize 6 servings, UnsaturatedFat 0 g

PITA SALAD SANDWICHES WITH TAHINI SAUCE



Pita Salad Sandwiches With Tahini Sauce image

I love tahini sauce and pita sandwiches! I adapted this recipe slightly from one I found in Vegetarian Times.

Provided by Enjolinfam

Categories     Lunch/Snacks

Time 20m

Yield 4 pita sandwiches, 4 serving(s)

Number Of Ingredients 12

1 cup low-fat plain yogurt or 1 cup nonfat plain yogurt
2 tablespoons tahini
1 garlic clove
1 teaspoon lemon juice
salt, to taste
4 large whole wheat pita bread
8 ounces feta cheese
4 tomatoes, plum, ripe and diced
1 cup spinach leaves, fresh and torn into bite-sized pieces
1 cup alfalfa sprout
1 large avocado, ripe, halved, pitted, peeled and cut into wedges
1 cucumber, diced

Steps:

  • In a small bowl, mix all sauce ingredients until blended.
  • Slice an edge from each pita bread, and carefully open pockets.
  • In a medium bowl, combine feta, tomatoes, and spinach. Add 1/4 cup of sauce, and toss gently to mix. Spoon the mixture into each pocket.
  • Divide sprouts, cucumber, and avocado among the sandwiches. Drizzle each with about 1 Tbsp of tahini sauce.
  • Serve right away.

Nutrition Facts : Calories 545.5, Fat 28.3, SaturatedFat 11.7, Cholesterol 57.3, Sodium 1079.3, Carbohydrate 57.4, Fiber 11.7, Sugar 12.3, Protein 22.8

THE MOROCCAN PITA SANDWICH (ZWT-9)



The Moroccan Pita Sandwich (ZWT-9) image

Found at the biggirlssmallkitchen website, this easy-fix & sure-to-be-tasty sandwich was featured by Kelsey Brown in a "Brown Baggin' It" article primarily directed at college students & the working masses who dine in "Break Rooms" more often than not. Kelsey said: "Make your fellow students or co-workers jealous when they're unwrapping their frozen "diet" entrées & you whip out this fresh, light & flavorful Moroccan Chicken Salad Sandwich in Pita Bread." Do not be intimidated by what may appear to be a complex set of ingredients. The ingredients are simple & the rest is a matter of spicing. Ingredient prep & assembly time was estimated. There was no cook time since the recipe begins w/pre-cooked chicken. Enjoy!

Provided by twissis

Categories     Lunch/Snacks

Time 15m

Yield 3 2 half pita servings, 3 serving(s)

Number Of Ingredients 17

4 cups cooked chicken (pre-cooked & shredded)
1 small sweet onion, chopped
1/2 cup fresh parsley, chopped
1/2 cup of fresh mint, chopped
1/2 cup black olives, halved
1/2 cup raisins, chopped
1/2 cup orange juice
1/4 cup olive oil
1/2 teaspoon garlic, minced
1 tablespoon cumin
2 teaspoons cinnamon
1 teaspoon coriander
1/2 teaspoon cayenne pepper
salt & pepper (to taste)
3 whole wheat pita bread
3 tablespoons mayonnaise or 3 tablespoons avocados, may be used
3 cups romaine lettuce (chopped & may use mixed greens)

Steps:

  • In a med-sized bowl, combine chicken w/onion, herbs, olives & raisins. In a larger bowl, combine orange juice w/olive oil, garlic & spices. Stir vigorously.
  • Add chicken mixture to the liquids & stir to coat. Do a taste test. If too dry or not enough "kick", adjust spices &/or olive oil to taste.
  • Cut 1 pita bread round down the middle & open gently to fill. Smear inside walls w/mayo (or avocado) & stuff lightly w/lettuce. Fill ea of the 2 pita halves w/approx 1/6 of the chicken mixture & wrap them in foil. 2/3 of the meat mixture should be left for 2 more dys of pita sandwiches.

Nutrition Facts : Calories 856.1, Fat 40.4, SaturatedFat 7.3, Cholesterol 143.8, Sodium 771.7, Carbohydrate 71.8, Fiber 10.4, Sugar 21, Protein 56.4

LEBANESE-STYLE TUNA SALAD WITH TAHINI DRESSING



Lebanese-Style Tuna Salad with Tahini Dressing image

Categories     Salad     Blender     Onion     Lemon     Pine Nut     Tuna     Sesame     Parsley     Gourmet

Yield Serves 8 to 10

Number Of Ingredients 12

For the dressing
2 tablespoons tahini (sesame seed paste, available at natural foods stores and some supermarkets)
3 tablespoons fresh lemon juice
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/8 teaspoon cayenne, or to taste
1/3 cup olive oil
four 6 1/2-ounce cans tuna packed in oil, drained and flaked
2 pounds onions, sliced thin
1/3 cup vegetable oil
1/3 cup pine nuts
1 cup chopped fresh flat-leafed parsley leaves plus parsley sprigs for garnish
6 to 8 pita loaves, quartered and opened into pockets

Steps:

  • Make the dressing:
  • In a blender blend together the tahini, the lemon juice, the garlic paste, and the cayenne, with the motor running add the oil in a stream, blending until the dressing is emulsified, and season the dressing with salt.
  • Make the tuna salad:
  • In a bowl toss the tuna lightly with half the dressing and mound the mixture on a large platter. In a large heavy skillet cook the onions in the oil over moderate heat, stirring occasionally, for 50 minutes, or until they are golden brown, and season them with salt and pepper. With a fork scatter the onions over the tuna. In the skillet cook the pine nuts over moderately low heat, stirring, until they are golden and scatter them over the onions. Drizzle the salad with the remaining dressing and sprinkle it with the chopped parsley. Garnish the salad with the parsley sprigs and serve it with the pita pockets.

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