Melty Falafel Quesadilla
Melty Falafel Quesadilla

Melty Falafel Quesadilla

5 from 1 reviews
Melty Falafel Quesadilla
 
Prep time
Cook time
Total time
 
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.
Author:
Serves: 6
Ingredients
  • 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
Instructions
  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 Girard’s Salad Dressings are made with the care and unique flavor found in a chef’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 (10 months ago)

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

    Reply
  2. Maria
    March 30, 2016 at 7:59 am (10 months ago)

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

    Reply
  3. Marye
    March 30, 2016 at 8:01 am (10 months ago)

    Oh yum, these look so good!

    Reply
  4. Karly
    March 30, 2016 at 9:35 am (10 months ago)

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

    Reply
  5. Platter Talk
    March 30, 2016 at 12:47 pm (10 months ago)

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

    Reply
  6. Aida@TheCraftingFoodie
    March 30, 2016 at 3:04 pm (10 months 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!

    Reply
  7. Sabrina Model
    March 31, 2016 at 1:34 pm (10 months ago)

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

    Reply
  8. Aggie
    March 31, 2016 at 5:04 pm (10 months ago)

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

    Reply
  9. Platter Talk
    April 25, 2016 at 9:06 am (9 months 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!

    Reply

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