Melty Falafel Quesadilla
Melty Falafel Quesadilla

Melty Falafel Quesadilla

5 from 1 reviews
Melty Falafel Quesadilla
Prep time
Cook time
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Take falafel to the next level by grilling it into a melty, delicious pita "quesadilla" with tangy Girard's Greek Feta Vinaigrette! I serve this with lots of goodies like tahini sauce, baba ghanoush, and hummus for dipping.
Serves: 6
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 3 tablespoons flour
  • 3 tablespoons fresh parsley
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 dash freshly ground black pepper
  • up to 1/4 cup olive oil for pan frying
  • 3 pitas, split in half
  • 3/4 cup Girard's Greek Feta Vinaigrette
  • 4 ounces feta cheese, crumbled
  1. Make the falafel: Place all the ingredients in the food processor and pulse until well combined, scraping the sides every now and then. Form the mixture into firm patties that are about 1/2-inch thick and 3 inches in diameter (you want to end up with 9-12 patties).
  2. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. When it shimmers, pan-fry half of the patties for around 2-3 minutes on each side, or until they're browned. Remove them to a paper towel-lined plate to drain. Add more olive oil as needed to fry the second batch.
  3. Assemble the quesadillas: Heat a large skillet over medium heat and place one half of a pita into it. Drizzle about 1/4 cup of Girard's Greek Feta Vinaigrette salad dressing over the pita. Crumble some feta over top. Arrange 3-4 falafel patties on the pita. Sprinkle on a bit more feta, especially on each patty. Top with the top half of the pita and then a heavy panini press or another skillet. Press down to flatten. Grill the quesadilla for 2-4 minutes per side (I have cast iron, so I started out with about 5 minutes as my skillet warmed up and then switched over to 2 minutes when it started retaining lots of heat) or until the quesadilla is toasty and the cheese is melty. Cut into four slices and serve with tomato-parsley salad, tahini sauce, baba ghanoush, hummus, Girard's Greek Feta Vinaigrette, or whatever you like!

Melty Falafel QuesadillaFirst created by Chef Pierre Girard in 1939, all of Girardโ€™s Salad Dressings are made with the care and unique flavor found in a chefโ€™s touch that inspires delicious meals.

10 Comments on Melty Falafel Quesadilla

  1. Kristen @ A Mind Full Mom
    March 30, 2016 at 6:59 am (2 years ago)

    Julie, what a FABULOUS idea for a quesidilla! And the sound of that dressing–oh my!! Perfection!

  2. Maria
    March 30, 2016 at 7:59 am (2 years ago)

    Yum! This quesadilla is so creative! I gotta try this:)

  3. Marye
    March 30, 2016 at 8:01 am (2 years ago)

    Oh yum, these look so good!

  4. Karly
    March 30, 2016 at 9:35 am (2 years ago)

    Such a creative quesadilla! I’ve got to try that dressing – sounds phenomenal!

  5. Platter Talk
    March 30, 2016 at 12:47 pm (2 years ago)

    Gorgeous creation here, featuring our favorite dressing! Fantastic job!

  6. Aida@TheCraftingFoodie
    March 30, 2016 at 3:04 pm (2 years ago)

    All of those salad dressings sound so delicious! I love using salad dressing on sandwiches, and using it in this quesadilla, sounds amazing! I love homemade falafel. I have to try this!

  7. Sabrina Model
    March 31, 2016 at 1:34 pm (2 years ago)

    UMMMM falafel + quesadilla=pure bliss.
    I can’t even explain how badly I want one of these!

  8. Aggie
    March 31, 2016 at 5:04 pm (2 years ago)

    I know what you mean about salad dressing ruts! This one looks amazing, especially with that falafel quesadilla – genius!!

  9. Platter Talk
    April 25, 2016 at 9:06 am (2 years ago)

    We love Girard’s Dressings but the one you featured here is our favorite. It’s beyond wonderful, in both taste and versatility. Thanks for this beautiful inspiration!


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