Falafel Burgers

  1. Pulse the chickpeas, garlic, half each of the scallions, cilantro and pickled peppers, the panko and cumin in a food processor until smooth, about 3 minutes.
  2. Form into 4 thin 3-inch patties.
  3. Heat the vegetable oil in a large nonstick skillet over medium-high heat.
  4. Add the patties and cook until a golden crust forms, 3 to 4 minutes per side.
  5. Meanwhile, whisk the yogurt with the pickled pepper brine in a medium bowl and season with salt.
  6. Toss the salad greens, chopped tomato and the remaining scallions and cilantro with half of the yogurt dressing in a large bowl.
  7. Put the falafel patties on the sandwich thins; top with the sliced tomato and the remaining yogurt dressing and pickled peppers.
  8. Serve with the salad.
  9. Per serving: Calories 481; Fat 15 g (Saturated 2 g); Cholesterol 3 mg; Sodium 453 mg; Carbohydrate 66 g; Fiber 13 g; Protein 21 g
  10. Photograph by Justin Walker

chickpeas, garlic, scallions, fresh cilantro, pickled cherry, breadcrumbs, ground cumin, vegetable oil, percent, kosher salt, tomatoes, thins

Taken from www.foodnetwork.com/recipes/food-network-kitchens/falafel-burgers.html (may not work)

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