Falafel Sandwich With Tomato-Cucumber Salad

For meatless Monday, I made a falafel.  While it wasn't the best falafel I ever had, it was the easiest by far to make.  We all enjoyed it; even the three year old ate some.  I only changed the type of tomatoes I used since I had some tomatoes on the vine (and some cukes) in my Front Porch Pickings basket.  I did also think it needed some sort of sauce.  As I had some tahini in the pantry, I used it mixed with some minced garlic and a little lemon juice.  My husband said he would also like plain yogurt.  (which was also mentioned in the original recipe as a possible sauce.)  As long as you have a food processor, this recipe is a snap, and while it won't be going on our restaurant menu, it was still a darn good meal.



Falafel Sandwich With Tomato-Cucumber Salad


1    15-oz. can chickpeas,rinsed and drained
7    Tbs. extra-virgin olive oil
1 t  ground cumin
1/2 t  ground coriander
Kosher salt and freshly ground black pepper
1    medium yellow onion,diced
1/2 c  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
Heat the oven to 425F.
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 pattyadd 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.