Falafel Sandwiches with Fire-Roasted Tomato Aioli

By brandymarshall

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup Muir Glen® organic fire roasted crushed tomatoes (from 14.5-oz can), drained
• 3/4 teaspoon McCormick® Minced Garlic
• 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
• 5 tablespoons Crisco® Light Olive Oil
• 1 can (15 oz) Progresso® chick peas (garbanzo beans), rinsed, drained
• 1/2 red onion, chopped
• 1/4 cup fresh Italian (flat-leaf) parsley, chopped
• 1 teaspoon McCormick® Chili Powder
• 3/4 teaspoon McCormick® Ground Turmeric
• 1/2 teaspoon McCormick® Ground Cumin
• 1/2 teaspoon McCormick® Ground Roasted Coriander
• 4 tablespoons Pillsbury BEST® All Purpose Flour
• 1 cup fresh baby spinach leaves

Details

Servings 1
Cooking time 45mins
Adapted from pillsbury.com

Preparation

Step 1

1
To prepare aioli, place mayonnaise, tomatoes and 1/2 teaspoon of the minced garlic in food processor or blender. Cover; process until smooth. Cover and refrigerate.

2
Heat oven to 350°F. Place biscuits on ungreased cookie sheet. Brush tops of biscuits with 1 tablespoon of the olive oil.

3
Bake 11 to 15 minutes or until golden brown. Meanwhile, in food processor, place chick peas, onion, remaining 1/4 teaspoon minced garlic, parsley, chili powder, turmeric, cumin and coriander. Cover; process, using quick on-and-off motions, adding flour 1 tablespoon at a time until mixture is well blended.

4
With wet hands, form about 3 tablespoons chick pea mixture into 3-inch patty. Repeat to make 7 more patties. In 12-inch skillet, heat remaining 4 tablespoons olive oil over medium-high heat. Cook patties in oil 6 to 8 minutes, turning once, or until golden brown.

5
Split biscuits; spread a generous tablespoon aioli on bottom half of each biscuit. Top each with patty, spinach leaves and top of biscuit.