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Falafel Sandwiches With Spicy Tahini Sauce

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Ingredients
  Tahini 2 Tablespoon
  Water 2 Tablespoon
  Lemon juice 2 Teaspoon
  Cayenne 2 Pinch
  Salt 1⁄3 Teaspoom (1/8 Teaspoon + 1/4 Teaspoon)
  Cilantro leaves 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm)
  Canned chickpeas 15 1⁄2 Ounce, drained, rinsed (1 Can)
  Plain dried bread crumbs 1⁄2 Cup (8 tbs)
  Ground cumin 1 Teaspoon
  Baking powder 1 Teaspoon
  Olive oil 3 Teaspoon
  Whole wheat pita breads 4 , warmed
  Salad greens 1 1⁄3 Cup (21.33 tbs)
  Tomato 1 , sliced
Directions

Whisk together the tahini, water, lemon juice, cayenne, and 1/8 teaspoon of the salt in a small bowl until the mixture thickens and becomes creamy.
Set aside.
With the motor running, add the cilantro and garlic through the feed tube of a food processor and process until finely chopped.
Add the chickpeas, bread crumbs, cumin, baking powder, and remaining 1/4 teaspoon salt and pulse until finely chopped, stopping once or twice to scrape down the sides of the bowl.
Transfer the mixture to a bowl and refrigerate, covered, at least 30 minutes or up to 1 day.
Shape the falafel mixture into 8 (3/4-inch-thick) patties, using about 1/4 cup mixture for each patty.
Heat 1 1/2 teaspoons of the oil in a large nonstick skillet over medium heat.
Add 4 patties and cook until golden brown, 4-5 minutes on each side.
Transfer to paper towels to drain.
Repeat with the remaining 1 1/2 teaspoons of oil and 4 patties.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Browned

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