Falafel Sandwich with Tomato-Cucumber Salad

by Tony Rosenfeld

Falafel are usually deep-fried, but pan-searing these chickpea fritters is healthier (and not as messy). Serve them in pita bread, topped with thick yogurt or tahini sauce, if you like.Serves four.

1 15-oz. can chickpeas, rinsed and drained 
7 Tbs. extra-virgin olive oil 
1 tsp. ground cumin 
1/2 tsp. ground coriander 
Kosher salt and freshly ground black pepper 
1 medium yellow onion, diced 
1/2 cup plain fine dry breadcrumbs; more as needed 
1-1/2 cups cherry tomatoes, quartered 
1 medium pickling cucumber or 1/3 English cucumber, halved and sliced 1/4 inch thick 
1 Tbs. fresh lemon juice 
4 pitas, warmed 

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Heat the oven to 425°F.
In a food processor, pulse the chickpeas, 2 Tbs. of the oil, the cumin, coriander, 1 tsp. salt, and 1/2 tsp. black pepper into a chunky paste. Add the onion and breadcrumbs and pulse until the mixture tightens up. You should be able to easily form it into a patty—add more breadcrumbs as needed. Gently form the chickpea mixture into twelve 1/2-inch-thick patties.
Heat 2 Tbs. of the oil in a 10-inch nonstick skillet over medium heat until shimmering hot. Add 6 of the patties and cook until nicely browned, about 2 minutes. Flip and cook the other sides until browned, 1 to 2 minutes more. Transfer the patties to a baking sheet. Repeat with 2 Tbs. more oil and the remaining six patties. Bake the patties until heated through, about 5 minutes.
Meanwhile, toss the tomatoes and cucumber with the lemon juice, the remaining 1 Tbs. oil, and salt to taste.
Split the pitas and stuff them with the falafel and tomato-cucumber salad.

nutrition information (per serving):

Calories (kcal): 640; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 4; Protein (g): 18; Monounsaturated Fat (g): 18; Carbohydrates (g): 80; Polyunsaturated Fat (g): 4.5; Sodium (mg): 920; Cholesterol (mg): 0; Fiber (g): 12;

photo: Scott Phillips

From Fine Cooking 100, pp. 90

July 9, 2009