Other Articles from Amanda Gicharu Kemoli
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.
For the sauce
- 1 cup hot water
- 1/4 cup tahini (sesame-seed paste)
- 3 tablespoons fresh lemon juice
- 1/8 teaspoon salt
- 2 garlic cloves, minced
For the burger patties
- 1 cup chopped red onion
- 1/2 cup chopped fresh coriander
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 2 (180ml) cans chickpeas, drained or 2 cups boiled chickpeas
- 4 garlic cloves, minced
- 1/2 cup dry breadcrumbs, divided
- 4 teaspoons olive oil, divided
- 6 mini pitas bread or brown burger buns (about 5 inches wide)
- 3 cups chopped romaine lettuce
- 2 cups sliced or chopped tomato
- 2 cups sliced peeled cucumber
- 1/2 cup finely chopped red onion
- 2 tablespoons white sesame seeds (optional, for garnish)
To prepare sauce
- Combine the hot water, tahini, lemon juice, salt and garlic in a blender, and process until smooth.
To prepare patties
- 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.
- 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.
- Place remaining 1/4 cup breadcrumbs in a shallow dish. Dredge patties in breadcrumbs.
- 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.
- 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.