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
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-ounce cans chickpeas, drained
4 garlic cloves, minced
1/2 cup dry breadcrumbs, divided
4 teaspoons olive oil, divided
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.