Falafel Pita with Tahini Sauce

By dette

Even meat eaters will love these beggie burgers! The patties are a spin on falafel, but instead of deep-frying, we give them a light pan-fry. Adn since the recipe takes less thabn 30 minutes, it's great for a quick and tasty weeknight meal.

Ingredients

• 2/3 c. uncooked bulgur
• 1 c. boiling water
• 1 (15 oz) can garbanzo beans, rinsed and drained
• 1 large egg white
• 1/2 c packed fresh parsley leaves
• 1/4 c. packed fresh mint leaves
• 1 garlic clove, roughly chopped
• 1/4 t. cayenne pepper
• 1 t. ground cumin
• 1/4 t. salt
• 1/4 t. pepper
• 1 tbsp olive oil
• 1/4 c. tahini
• 2 tbsp fresh lemon juice
• 6 (6 inch) pitas
• 4 c torn lettuce
• 1 c. roasted red peppers

Details

Servings 6
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

Combine bulgur and boiling water in a medium bowl. Cover and let setand 10 minutes or untiol just warm; drain. Transfer to a food processor with beans, egg white, parsley, mint, garlic, cayenne, cumin, salt, and pepper. Form mixture into 6 (approx 3-inch, about 1/3c each) patties and place on a lartge plate. Refrigerate 20 minutes or until firm.

HEat oil in a large nonstick skillet over medium-high heat. Cook falafels until browned and heated through, 3 minutes per side. Transfer to a plate.

Whisk together tahini, lemon juice, and 1/4 cup water in a medium bowl until light and fluffy. Serve in pitas with lettuce, toasted red peppers, and falafels.

Serving 1 burger, 2 tbsp tahini mixture
cal 396; fat 10g (sat 1.4g; mono 4g; poly 3.6;)chol 0mg; prot 15g; carb 64g; sug 5g; fib 10g; RS 2.4mg sod 602mg.