2 (15.2 oz.) cans Chickpeas, drained and rinsed
1/2 cup Panko (Japanese bread crumbs)
2 Garlic Cloves, minced
1/2 Red Onion, minced
1/2 cup of chopped Parsley
Juice of 2 lemons, divided
1 Tablespoon of Cumin
Freshly ground Black Pepper
2 Tablespoons Vegetable Oil
1/2 cup of Plain Greek Yogurt
1/4 cup finely chopped Cucumber
2 Tablespoons chopped Fresh Dill
12 small Pitas (or 6 pitas, split into halves)
Lettuce, for serving/topping
Tomato slices, for serving/topping
First, take the following ingredients and place in a food processor: 2 cans (15.5 oz. each) chickpeas, 1/2 cup panko bread crumbs, 1/2 minced red onion, 2 minced garlic cloves, 1/2 cup chopped parsley, juice of 1 lemon, and 1 tablespoon of cumin. Season the mixture with salt and pepper.Pulse in the food processor a few times in order tomix the ingredients evenly, then processit until smooth.Form the mixture into 4, equally sized, flat patties. These will make your vegetarian burgers.
Second, place a large skillet on medium-high heat and add around 2 tablespoons of vegetable oil.Add the falafel patties you made and cook them until they are a beautiful golden brown and the mixture is heated through (about 3 minutes per side).
Third, begin making the yogurt/dill sauce.Stir together 1/2 cup of plain Greek yogurt, 1/4 cup of finely chopped cucumber, 2 tablespoons of chopped fresh dill, and the juice from 1 lemon -- all in a small bowl.
Top with your yogurt sauce, lettuce, and tomato slices. End with a second small pita on top. Bon Appétit!