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Thursday: Rachael’s Easy Easter Supper with Sous Chef Elisabeth Hasselbeck In Charge of Dessert!

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Falafel Burgers

Serves 4 servings

Originally aired

INGREDIENTS
  • 2 cans garbanzo beans (chickpeas), drained and rinsed
  • 1 small red onion, chopped
  • 2 cloves garlic, grated or finely chopped
  • 1 large handful parsley, chopped
  • 3 to 4 tablespoons flour
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons turmeric
  • Salt and pepper, to taste
  • 1/4 cup vegetable oil
  • 1/2 cup tahini paste
  • 3 tablespoons water
  • Zest and juice of 2 lemons
  • 4 sandwich-size pita pockets
  • 1 to 1 1/2 cups romaine lettuce, shredded
  • 1/2 seedless cucumber, sliced
  • 1/4 to 1/2 cup hot peperoncini peppers, sliced (depending on how hot you like it)
  • 2 vine-ripe tomatoes, sliced
PREPARATION

Preheat oven to 300F.

Pat the beans dry with a paper towel and place into a food processor. Add in the onion, garlic, parsley, flour, spices and seasonings, and process until fairly smooth and very thick so you can form patties.

Preheat a large, nonstick skillet with the vegetable oil. Form 4 large patties and cook 3 minutes on each side.

While the patties are cooking, get the sauce started: Place the tahini paste in a medium-size mixing bowl and add the water, lemon juice and zest, salt and freshly ground black pepper. Set sauce aside for falafel burger assembly.

Cut of the edge of each pita to form big pockets then wrap them in foil and place in the preheated oven to warm, about 3 minutes.

Remove pitas from the oven then spoon a couple of tablespoons of tahini sauce into each of the pitas. Place some shredded lettuce, cucumbers, peppers and tomatoes in the pita, and then slide in a falafel burger. Pass extra tahini at table and enjoy!

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