Ingredients
-
¼ cup
plain
yogurt
-
2 tbsp
fresh
mint
, chopped
-
¼ cup
red onion
, roughly chopped
-
2 cloves
garlic
-
1 tbsp
fresh
parsely
, (just the leaves)
-
1 540-mL can
chickpeas
-
½ cup
fresh
bread crumbs
-
1 tsp
ground
coriander
-
1 tsp
cumin
-
1 tsp
baking powder
-
¼ tsp
cayenne pepper
-
1 tbsp
olive oil
-
1
loaf focaccia
bread
-
4
leaves
romaine lettuce
-
12
thin slices
cucumber
Instructions
- In a small bowl, combine yogurt, mint and 1⁄4 tsp each salt and pepper. Set aside.
- Place chopped red onion, garlic and parsley in the bowl of a food processor and chop finely. Drain and rinse chick- peas; add to the food processor along with bread crumbs, coriander, cumin, baking powder, 1⁄2 tsp salt and cayenne. Pulse until a coarse mixture forms. Divide and shape into 4 balls. Flatten each to 3⁄4 in. thickness.
- Heat oil in a nonstick frying pan over medium heat. Add patties and cook 3 to 4 min per side, or until golden, turning carefully with 2 spatulas (the falafel patties will be fragile).
- Cut focaccia bread into 4 squares slightly larger than each patty, then cut each piece in half horizontally. Place lettuce on bottom halves. Top with a falafel patty, a dollop of the yogurt mixture and cucumber slices, then the remaining focaccia.
Tip
Not into focaccia? Tuck patties inside whole wheat hamburger buns or your favourite bread.
Nutrition (per serving)
- Calories
- 337,
- Protein
- 11 g,
- Carbohydrates
- 59 g,
- Fat
- 7 g,
- Fibre
- 8 g,
Originally published in the June 2012 issue. Photo by John Cullen.
