Falafel Sandwich with Tomato-Cucumber Salad
Falafel are usually deep-fried, but pan-searing these chickpea fritters is healthier (and not as messy). Serve them in pita bread, topped with thick yogurt or tahini sauce, if you like.
Ingredients
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1 15-ounce can chickpeas, rinsed and drained
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7 tablespoons extra-virgin olive oil
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1 teaspoon ground cumin
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1/2 teaspoon ground coriander
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Kosher salt and freshly ground black pepper
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1 medium yellow onion, diced
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1/2 cup plain fine dry breadcrumbs; more as needed
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1-1/2 cups cherry tomatoes, quartered
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1 medium pickling cucumber or 1/3 English cucumber, halved and sliced 1/4 inch thick
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1 tablespoon fresh lemon juice
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4 pitas, warmed
Directions
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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