Open Faced Falafel Burgers
My Recipes.com

Ingredients:

Sauce

• 1 cup hot water
• 1/4 cup tahini (sesame-seed paste)
• 3 tbsp fresh lemon juice
• 1/8 tsp sea salt
• 2 cloves garlic minced

Patties:

• 1 cup chopped red onion
• 1/2 cup chopped fresh parsley
• 2 tbsp fresh lemon juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp sea salt
• 2 (15.5oz) cans chickpeas, drained
• 4 cloves garlic minced
• 1/2 cup dry bread crumbs, divided
• 4 tsp olive oil divided
• 6 mini pitas (about 5 inches wide)
• 3 cups chopped romaine lettuce
• 2 cups chopped tomato
• 2 cups sliced peeled cucumber
• 1/2 cup finely chopped red onion

Directions

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

To prepare patties, combine 1 cup onion, parsley, lemon juice, cumin, coriander, sea salt, chickpeas, and garlic in a food processor and process until smooth, scraping sides of bowl occasionally. Place bean mixture in a large bowl; stir in 1/4 cup bread crumbs. Divide bean mixture into 6 equal portions, shaping each into a 1/2-inch thick patty. Place remaining 1/4 cup of bread crumbs in a shallow dish. Dredge patties in bread crumbs.

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

Warm mini pitas according to package directions. Place 1 pita on each 6 plates. Top each serving with 1/2 cup lettuce, 1/3 cup tomato, 1/3 cup cucumbers and 4 tsp onion. Drizzle each serving with about 3 tbsp sauce.