Ultimate Falafel Patty Melts

by Rachael Ray Show Staff 9:00 AM, June 16, 2016

Aired June 16, 2016

Serves 6

Please read this important message from General Mills regarding their recent flour recall:


1 cup dried chickpeas
1 rounded teaspoon baking soda
Juice of 1 lemon
2 large cloves garlic, cracked from skins
1/2 cup packed mixed herbs such as flat-leaf parsley, mint, cilantro and dill
1 teaspoon sumac
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon Aleppo pepper or red pepper flakes
1/8 teaspoon allspice
Salt and pepper
1 rounded tablespoon all-purpose flour
About 3 to 4 tablespoons bottled water
Olive oil, about 1/4 cup, enough to coat a large skillet in thin layer
For the Tahini Sauce:
2 large cloves garlic
Juice of 1 1/2 lemons
1/2 cup tahini
1/4 teaspoon ground cumin
Salt, to taste
1/2 pound deli-sliced Havarti with dill
Chopped Romaine or iceberg lettuce
Chopped and drained hot pickled vegetables (Giardiniera) or banana pepper rings
Large, thin pita bread, lightly charred and halved (preferred brand Kalustyan’s)


Soak the chickpeas overnight with baking soda (as an alkali, it helps to break down and tenderize the legume). Or, quick soak by pouring 6 cups boiling water over the chickpeas and baking soda, and let stand at least 1 hour.

Drain chickpeas well and place in a food processor with remaining falafel ingredients, except the olive oil. Pulse into a very finely chopped mixture that looks like thick sand.  Chill at least 1 hour then form firm 6 patties that are 4 to 5 inches in diameter.
Combine garlic and lemon juice in a high-power blender or food processor and purée to smooth. Add tahini, cumin and salt and pureé. Thin sauce with a little bottled water as necessary, the sauce should be thick enough to coat the back of a spoon.
Coat a large skillet with a thin layer of olive oil and heat over medium high heat. Add patties and cook to brown, 3-4 minutes. Turn, cook another 2-3 minutes then top with cheese to melt under a loose foil tent.
Take a large, half-moon shaped pita and pile a little lettuce, hot veggies and tahini sauce on half then top with patty melt and fold pita over top.