Falafel Sandwiches With Spicy Tahini Sauce
|Lemon juice||2 Teaspoon|
|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|
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.
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.