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Archive for June 22nd, 2009

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From Cooking Light, this is a fantastic felafel recipe, full of flavor and low on fat. Makes the perfect lunch or light dinner. The tahini sauce is thinned enough to use liberally without guilt, and adds a great zing to the salad components. I modified this recipe only slightly.

Open-faced falafel burgers

Sauce:

1 cup hot water

1/4 cup tahini

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-ounce cans chickpeas, drained

4 garlic cloves, minced

1/2 cup dry breadcrumbs, divided

4 teaspoons olive oil, divided

Remaining ingredients:

6 mini pitas

3 cups chopped romaine lettuce

2 cups chopped tomato

2 cups sliced peeled cucumber

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

To prepare the patties, combine the onion with the next 7 ingredients (through the 4 garlic cloves) in a food processor, and process til smooth. 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″ thick patty. Place remaining 1/4 cup breadcrumbs in a shallow dish. Dredge the patties in the breadcrumbs.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 3 patties to pan; cook 5 minutes on each side or until browned. Repeat procedure with remaining 2 teaspoons oil and patties.

Warm pitas according to package instructions. Place 1 pita on each of 6 plates. Top each serving with 1/2 cup lettuce, 1/3 cup tomato, 1/3 cup cucumber. Drizzle each serving with sauce. Top each serving with 1 patty.

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