Open-Faced Falafel Burgers |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Cooking Light, August 2006. Ingredients:
1 cup hot water |
1/4 cup tahini |
3 tablespoons fresh lemon juice |
1/8 teaspoon salt |
2 garlic cloves, minced |
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, drained |
4 garlic cloves, minced |
1/2 cup dry breadcrumbs, divided |
4 teaspoons olive oil, divided |
6 mini pita pockets (about 5 inches wide) |
3 cups chopped romaine lettuce |
2 cups chopped tomatoes |
2 cups sliced peeled cucumbers |
1/2 cup finely chopped red onion |
Directions:
1. SAUCE: Combine the sauce ingredients in a blender, and process until smooth.
2. PATTIES: Combine all patty ingredients except the oil and bread crumbs 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. Dredge patties in breadcrumbs.
6. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
7. Add 3 patties to pan; cook 3 minutes on each side or until browned.
8. Repeat procedure with remaining 2 teaspoons oil and patties.
9. TO ASSEMBLE: Warm mini pitas according to package directions.
10. Place 1 pita on each of 6 plates. Top each serving with 1/2 cup lettuce, 1/3 cup tomato, 1/3 cup cucumber, and 4 teaspoons onion.
11. Drizzle each serving with about 3 tablespoons sauce; top each serving with 1 patty.
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