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Falafel Burgers Filed in Appetizers
on October 16th, 2017

Chef's Notes

Quick and easy dinner! Can substitute pickled sweet red peppers for less "hot" if needed.

Directions

The estimated prep time for this recipe is 20 minutes and 30 minutes cook time.
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. Form into 4 thin 3-inch patties.

Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the patties and cook until a golden crust forms, 3 to 4 minutes per side.

Put the falafel patties on the sandwich thins; top with the sliced tomato and the remaining yogurt dressing and pickled peppers. Serve with the salad.

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Chef Details



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Ingredients

  • 2 14.5-ounce cans chickpeas, drained and rinsed
  • 2 cloves garlic, finely grated
  • 4 scallions (white and light green parts only), chopped
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup pickled cherry peppers, chopped, plus 2 tablespoons brine from the jar
  • 3/4 cup panko breadcrumbs
  • 1 teaspoon ground cumin
  • 3 tablespoons vegetable oil
  • 3/4 cup plain 2 percent Greek yogurt
  • 4 whole-wheat sandwich thins, lightly toasted

Nutrional Info

Servings Per Recipe: 4

Amount Per Serving

Calories: 481

  • Total Fat: 15g
  • Cholesterol: 3mg
  • Sodium: 453mg
  • Total Carbs: 66g
  •     Dietary Fiber: 13g
  • Protein: 21g

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