Falafel Sandwich with Tomato-Cucumber Salad

Falafel Sandwich with Tomato-Cucumber Salad Recipes

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Recipe Detail
Falafel Recipe "1 15-ounce can chickpeas, rinsed and drained 7 tablespoons extra-virgin olive oil 1 teaspoon ground cumin 1/2 teaspoon ground coriander Kosher salt and freshly ground black pepper 1 medium yellow onion, diced 1/2 cup plain fine dry breadcrumbs; more as needed 1-1/2 cups cherry tomatoes, quartered 1 medium pickling cucumber or 1/3 English cucumber, halved and sliced 1/4 inch thick 1 tablespoon fresh lemon juice 4 pitas, warmed " "1. Heat the oven to 425 degrees F. 2. In a food processor, pulse the chickpeas, 2 tablespoons of the oil, the cumin, coriander, 1 teaspoon salt, and 1/2 teaspoon black pepper into a chunky paste. Add the onion and breadcrumbs and pulse until the mixture tightens up. You should be able to easily form it into a patty--add more breadcrumbs as needed. Gently form the chickpea mixture into twelve 1/2-inch-thick patties. 3. Heat 2 tablespoons of the oil in a 10-inch nonstick skillet over medium heat until shimmering hot. Add 6 of the patties and cook until nicely browned, about 2 minutes. Flip and cook the other sides until browned, 1 to 2 minutes more. Transfer the patties to a baking sheet. Repeat with 2 tablespoons more oil and the remaining six patties. Bake the patties until heated through, about 5 minutes. 4. Meanwhile, toss the tomatoes and cucumber with the lemon juice, the remaining 1 tablespoon oil, and salt to taste. 5. Split the pitas and stuff them with the falafel and tomato-cucumber salad. "

Recipe Detail

Falafel Recipe

"1 15-ounce can chickpeas, rinsed and drained
7 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper
1 medium yellow onion, diced
1/2 cup plain fine dry breadcrumbs; more as needed
1-1/2 cups cherry tomatoes, quartered
1 medium pickling cucumber or 1/3 English cucumber, halved and sliced 1/4 inch thick
1 tablespoon fresh lemon juice
4 pitas, warmed
"

"1. Heat the oven to 425 degrees F.

2. In a food processor, pulse the chickpeas, 2 tablespoons of the oil, the cumin, coriander, 1 teaspoon salt, and 1/2 teaspoon black pepper into a chunky paste. Add the onion and breadcrumbs and pulse until the mixture tightens up. You should be able to easily form it into a patty--add more breadcrumbs as needed. Gently form the chickpea mixture into twelve 1/2-inch-thick patties.

3. Heat 2 tablespoons of the oil in a 10-inch nonstick skillet over medium heat until shimmering hot. Add 6 of the patties and cook until nicely browned, about 2 minutes. Flip and cook the other sides until browned, 1 to 2 minutes more. Transfer the patties to a baking sheet. Repeat with 2 tablespoons more oil and the remaining six patties. Bake the patties until heated through, about 5 minutes.

4. Meanwhile, toss the tomatoes and cucumber with the lemon juice, the remaining 1 tablespoon oil, and salt to taste.

5. Split the pitas and stuff them with the falafel and tomato-cucumber salad.

"

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