Open-Faced Falafel Burgers

Name: Open-Faced Falafel Burgers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 879 grams chickpeas (garbanzo beans), drained; 473 milliliters sliced peeled cucumber; 118 milliliters dry breadcrumbs, divided; 118 milliliters chopped fresh parsley; 2 garlic cloves, minced; 4 garlic cloves, minced; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 2 Tbsps fresh lemon juice; 3 Tbsps fresh lemon juice; 4 teaspoons olive oil, divided; 6 5-inchs mini pitas (about 5 inches wide); 118 milliliters finely chopped red onion; 237 milliliters chopped red onion; 710 milliliters chopped romaine lettuce; 0 teaspoons salt; 1 teaspoons salt; 59 milliliters tahini (sesame-seed paste); 473 milliliters chopped tomato; 237 milliliters hot water

The recipe Open-Faced Falafel Burgers is ready in around 45 minutes and is definitely a tremendous dairy free option for lovers of American food. This recipe makes 6 servings with 280 calories, 12g of protein, and 12g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, parsley, onion, and a few other things to make it today.

Instructions

To prepare sauce, combine the first 5 ingredients in a blender, and process until smooth.

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Sauce

Equipment you will use

Blender

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.

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Whole Garlic Cloves

Onion

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Food Processor

Bowl

Place bean mixture in a large bowl; stir in 1/4 cup breadcrumbs. Divide bean mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

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Breadcrumbs

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Bowl

Place remaining 1/4 cup breadcrumbs in a shallow dish. Dredge patties in breadcrumbs.

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Breadcrumbs

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add 3 patties to pan; cook 3 minutes on each side or until browned. Repeat procedure with remaining 2 teaspoons oil and patties.

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Cooking Oil

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Frying Pan

Warm mini pitas according to package directions.

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Pita

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.

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Cucumber

Lettuce

Tomato

Onion

Pita

Drizzle each serving with about 3 tablespoons sauce; top each serving with 1 patty.

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Sauce

Wine note: Light in body and tannin, pinot noir is the perfect red wine for robust vegetarian dishes. These burgers include spices like coriander and cumin, which are echoed in Kim Crawford Marlborough Pinot Noir ($15), with its savory nuances and aromas of smoke and dried herbs. Bright fruit and ample acidity help to cut the burgers' rich tahini sauce. -Jeffery Lindenmuth

Ingredients you will need

Dried Herbs