Open-Faced Falafel Burgers

Ingredients 

Sauce: 

•  1 cup hot water 

•  1/4 cup tahini (sesame-seed paste) 

•  3 tablespoons fresh lemon juice 

•  1/8 teaspoon salt 

•  2 garlic cloves, minced 

Patties: 

•  1 cup chopped red onion 

•  1/2 cup chopped fresh parsley 

•  2 tablespoons fresh lemon juice 

•  1 teaspoon ground cumin 

•  1 teaspoon ground coriander 

•  1/2 teaspoon salt 

•  2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained 

•  4 garlic cloves, minced 

•  1/2 cup dry breadcrumbs, divided 

•  4 teaspoons olive oil, divided 

         Remaining ingredients: 

•  6 mini pitas (about 5 inches wide) 

•  3 cups chopped romaine lettuce 

•  2 cups chopped tomato 

•  2 cups sliced peeled cucumber 

•  1/2 cup finely chopped red onion 

Preparation 


1.  To prepare sauce, combine the first 5 ingredients in a blender, and process until smooth.  
2.  To prepare patties, combine 1 cup onion and next 7 ingredients (through 4 garlic cloves) in a food processor,       
and process until smooth, scraping sides of bowl occasionally.  
3.  Place bean mixture in a large bowl; stir in 1/4 cup breadcrumbs.  
4.  Divide bean mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.  
5.  Place remaining 1/4 cup breadcrumbs in a shallow dish.  
6.  Dredge patties in breadcrumbs.  
7.  Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.  
8.  Add 3 patties to pan; cook 3 minutes on each side or until browned.  
9.  Repeat procedure with remaining 2 teaspoons oil and patties. 
10.  Warm mini pitas according to package directions. Place 1 pita on each of 6 plates.  
11.  Top each serving with 1/2 cup lettuce, 1/3 cup tomato, 1/3 cup cucumber, and 4 teaspoons onion.  
12.  Drizzle each serving with about 3 tablespoons sauce; top each serving with 1 patty. 

BACK TO PAGE

Tweet