These Open-Faced Falafel Burgers are a delicious spin on a Middle Eastern vegetarian sandwich typically stuffed in a pita, but our version offers a more eye-catching presentation. Garnish with parsley.
To prepare sauce, combine the first 5 ingredients in a blender, and process until smooth.
To prepare patties, combine 1 cup onion and next 7 ingredients (through 4 garlic cloves) 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 breadcrumbs. Divide bean mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place remaining 1/4 cup breadcrumbs in a shallow dish. Dredge patties in breadcrumbs.
Heat 2 teaspoons 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 teaspoons oil and patties.
Warm mini pitas according to package directions. Place 1 pita on each of 6 plates. Top each serving with 1/2 cup lettuce, 1/3 cup tomato, 1/3 cup cucumber, and 4 teaspoons onion. Drizzle each serving with about 3 tablespoons sauce; top each serving with 1 patty.
Wine note: Light in body and tannin, pinot noir is the perfect red wine for robust vegetarian dishes. These burgers include spices like coriander and cumin, which are echoed in Kim Crawford Marlborough Pinot Noir ($15), with its savory nuances and aromas of smoke and dried herbs. Bright fruit and ample acidity help to cut the burgers' rich tahini sauce. -Jeffery Lindenmuth
The first time we made this, we didn't love the sauce. I imagine this is the only reason it isn't rating as well. I made fresh Tzatziki sauce to go on these, instead. Outstanding! All 4 of my kids love these!!
I made the falafel recipe as written and had no problem with them falling apart. My husband and I really liked them, but I thought there was a lot of garlic. Next time I will only put in 1 or 2 cloves in so that my kids will eat it. For the sauce, I followed others advice and gradually added the water, I only used about 1/3 to 1/2 cup. I will defintely make these again!
I omitted the sauce and finisher. I made the burgers, cooked and stuffed them inside a pita bread half with some romaine lettuce and enjoyed my food that way. I admit, I gobbled up 2 of those babies! They were good! Which amazed me. My husband liked it so much, he gobbled up 2, and one of my sons sort of liked it, but liked the meat burgers better. two sons absolutely hated it, one, so much so, that he tried to hide the burger (17 yrs old)...lol
I didn't have garlic or the seasonings, which is probably a good thing, because my family thinks I use TOO much garlic in everything!! LOL
Overall I loved this recipe.