Open-Faced Falafel Burgers for Meatless Mondays

Open-Faced Falafel Burgers

It seems that with the abundance of the season at our farmers markets and fruit stands it has become extremely easy to eat locally and support our local farmers and producers. This also makes it simple to participate in Meatless Mondays once again.

 A while back I found this version of one of my favourite Middle Eastern dishes in Cooking Light and it was inevitable that I would be making my own variation sooner or later. I used what I had on hand which included yellow heirloom tomatoes, zucchini instead of cucumber and topped it all off with a garlicky tzatziki sauce.

 **Open-Faced Falafel Burgers**

based on a recipe from Cooking Light

1 cup chopped red onion
1/2 cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
4 garlic cloves, minced
1/2 cup dry breadcrumbs, divided
1 egg white
4 teaspoons olive oil, divided

6 mini pitas (about 5 inches wide)
3 cups chopped salad greens
2 cups chopped tomatoes
2 cups sliced peeled cucumber or zucchini
1/2 cup finely chopped red onion
1 cup tzatziki sauce

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To prepare sauce, combine the first 5 ingredients in a blender, and process until smooth.

To prepare patties, combine 1 cup onion and next 7 ingredients (through 4 garlic cloves) in a food processor, and process until smooth, scraping sides of bowl occasionally. Place bean mixture in a large bowl; stir in 1/4 cup breadcrumbs and egg white. Divide bean mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place remaining 1/4 cup breadcrumbs in a shallow dish. Dredge patties in breadcrumbs.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 3 patties to pan; cook 3 minutes on each side or until browned. Repeat procedure with remaining 2 teaspoons oil and patties.

Warm mini pitas. Place 1 pita on each of 6 plates. Top each serving with 1/2 cup salad greens, 1/3 cup tomato, 1/3 cup cucumber or zucchini, and 4 teaspoons onion. Drizzle each serving with about 3 tablespoons sauce; top each serving with 1 patty.

Serves 6

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