Falafel Burger

 Serves 6

People often complain that vegetarian food is boring, but this recipe demonstrates that it is far from it! These Open-Faced Falafel Burgers are a delicious spin on a Middle Eastern vegetarian sandwich typically stuffed in a pita, but my version offers a more eye-catching presentation. Garnish with sesame seeds or coriander.

Prep Time

20 min

Cook Time

35 min

Total Time

55 min

For the sauce

1. 1 cup hot water
2. 1/4 cup tahini (sesame-seed paste)
3. 3 tablespoons fresh lemon juice
4. 1/8 teaspoon salt
5. 2 garlic cloves, minced

For the burger patties

1. 1 cup chopped red onion
2. 1/2 cup chopped fresh coriander
3. 2 tablespoons fresh lemon juice
4. 1 teaspoon ground cumin
5. 1 teaspoon ground coriander
6. 1/2 teaspoon salt
7. 2 (180ml) cans chickpeas, drained or 2 cups boiled chickpeas
8. 4 garlic cloves, minced
9. 1/2 cup dry breadcrumbs, divided
10. 4 teaspoons olive oil, divided

Remaining ingredients

1. 6 mini pitas bread or brown burger buns (about 5 inches wide)
2. 3 cups chopped romaine lettuce
3. 2 cups sliced or chopped tomato
4. 2 cups sliced peeled cucumber
5. 1/2 cup finely chopped red onion
6. 2 tablespoons white sesame seeds (optional, for garnish)

To prepare sauce

1. Combine the hot water, tahini, lemon juice, salt and garlic in a blender, and process until smooth.

To prepare patties

1. 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.
2. Place chickpeas mixture in a large bowl; stir in 1/4 cup breadcrumbs. Divide chickpeas mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
3. Place remaining 1/4 cup breadcrumbs in a shallow dish. Dredge patties in breadcrumbs.
4. Heat 2 teaspoons oil in a large nonstick frying pan over medium-high heat. Add 3 patties to pan; cook 3 minutes on each side or until browned. Repeat procedure with remaining 2 teaspoons oil and patties.
5. Warm mini pitas according to package directions. 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 (if preferred, you could also thinly slice the onion into rings).

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