Open-Faced Falafel Burgers

• 1 cup hot water
• 14 cup tahini
• 3 tablespoons fresh lemon juice
• 18 teaspoon salt
• 2 garlic cloves, minced
• 1 cup chopped red onion
• 12 cup chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 12 teaspoon salt
• 2 (15 1/2 ounce) cans chickpeas, drained
• 4 garlic cloves, minced
• 12 cup dry breadcrumbs, divided
• 4 teaspoons olive oil, divided
• 6 mini pita pockets (about 5 inches wide)
• 3 cups chopped romaine lettuce
• 2 cups chopped tomatoes
• 2 cups sliced peeled cucumbers
• 12 cup finely chopped red onion

1. SAUCE: Combine the sauce ingredients in a blender, and process until smooth.
2. PATTIES: Combine all patty ingredients except the oil and bread crumbs in a food processor, and process until smooth, scraping sides of bowl occasionally.
3. Place bean mixture in a large bowl; stir in 1/4 cup breadcrumbs.
4. Divide bean mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
5. Place remaining 1/4 cup breadcrumbs in a shallow dish.
6. Dredge patties in breadcrumbs.
7. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
8. Add 3 patties to pan; cook 3 minutes on each side or until browned.
9. Repeat procedure with remaining 2 teaspoons oil and patties.
10. TO ASSEMBLE: Warm mini pitas according to package directions.
11. Place 1 pita on each of 6 plates.
12. Top each serving with 1/2 cup lettuce, 1/3 cup tomato, 1/3 cup cucumber, and 4 teaspoons onion.
13. Drizzle each serving with about 3 tablespoons sauce; top each serving with 1 patty.

water, tahini, lemon juice, salt, garlic, red onion, parsley, lemon juice, ground cumin, ground coriander, salt, chickpeas, garlic, breadcrumbs, olive oil, pita pockets, romaine lettuce, tomatoes, cucumbers, red onion

Taken from www.food.com/recipe/open-faced-falafel-burgers-180771 (may not work)