Falafel Sandwiches With Spicy Tahini Sauce Recipe
Ingredients
| Tahini | 2 Tablespoon | |
| Water | 2 Tablespoon | |
| Lemon juice | 2 Teaspoon | |
| Cayenne | 2 Pinch | |
| 1/8 teaspoon plus 1/4 teaspoon salt | ||
| Cilantro leaves | 1/2 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm) | |
| Chickpeas | 1 Can (10oz), drained, rinsed | |
| Plain bread crumbs | 1/2 Cup (16 tbs), dried | |
| Ground cumin | 1 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Olive oil | 3 Teaspoon | |
| 4 (6-inch) whole-wheat pita breads, warmed | ||
| Salad greens | 1 1/3 Cup (16 tbs) | |
| Tomato | 1 , sliced | |
Directions
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.
Set aside.
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.
Set aside.
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.
Chef
