Chickpea Burgers & Tahini Sauce

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chickpea Burgers & Tahini Sauce Recipe. Enjoy the Middle Eastern Cuisine and learn how to make tasty Chickpea Burgers & Tahini Sauce.


Rather than a heavy, fried falafel, here's an updated version of this pocket sandwich: a light chickpea patty served in a whole-wheat pita with a flavorful but light tahini sauce.
Recipe Nutrition
Per serving: 400 calories; 15 g fat (3 g saturated fat, 8 g mono unsaturated fat); 55 mg cholesterol; 55 g carbohydrates; 15 g protein; 9 g fiber; 743 mg sodium; 494 mg potassium Nutrition Bonus: Fiber (37% daily value), Folate (32% dv), Vitamin C (30% dv), Iron (20% dv).

Ingredients

1 19-ounce can chickpeas, rinsed
4 scallions, trimmed and sliced
1 egg
2 tablespoons all-purpose flour
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
2 6-1/2-inch whole-wheat pitas, halved and warmed, if desired
Tahini sauce
1/2 cup low-fat plain yogurt
2 tablespoons tahini (see Ingredient note)
1 tablespoon lemon juice
1/3 cup chopped flat-leaf parsley
1/4 teaspoon salt

Directions

1. To prepare burgers: Place chickpeas, scallions, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties.

2. Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.

3. To prepare sauce & serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.

4. Ingredient Note: Tahini is a smooth, thick paste made from ground sesame seeds and commonly used in Middle Eastern foods. Look for it in the Middle Eastern section or near other nut butters in large supermarkets.

Recipe source eatingwell 

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Meatball Sandwiches

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Meatball Sandwiches Recipe. Enjoy easy sandwich recipes and learn how to make Meatball Sandwiches.

Minty meatballs with a stream of yogurt sauce and served in pita give a Middle Eastern spin to budget-friendly meatball sandwiches. No matter what kind of bread you use, these meatball sandwiches are sure to be a hit. From start to finish, this meal will be ready in 30 minutes.

Ingredients

1 beaten egg
1/4 cup skim milk
1/4 cup fine dry bread crumbs
1/4 cup snipped fresh parsley
3 tablespoons finely chopped onion
4 teaspoons sesame seeds, toasted
1 clove garlic, minced
1/4 teaspoon dried mint, crushed
1/4 teaspoon salt
3/4 pound lean ground beef or lamb
Nonstick spray coating
2 large pita bread rounds, halved
1/2 cup shredded lettuce
1 medium tomato, chopped
1 cup plain low-fat yogurt

Directions

1. In a medium mixing bowl combine egg, milk, bread crumbs, parsley, onion, 3 teaspoons of the sesame seeds, the garlic, mint, and salt. Add ground beef or lamb; mix well. Shape mixture into 24 meatballs.

2. Spray a large skillet with nonstick spray coating. Preheat over medium-high heat. Add meatballs and brown on all sides. Cover skillet and cook meatballs over low heat for 5 to 10 minutes or until done (160 degrees F).

3. With a slotted spoon remove meatballs from skillet and drain on paper towels.

4. To serve, place meatballs in pita bread halves. Add lettuce and tomato. Sprinkle with the remaining 1 teaspoon of sesame seeds. Serve with yogurt. If desired, serve sandwiches on additional shredded lettuce. Makes 4 servings.

5. Make Ahead Tip: Prepare and cook meatballs; drain on paper towels. Place meatballs on a clean tray; cover with waxed paper; freeze about 30 minutes or until firm. Transfer to airtight freezer container or plastic freezer bag; seal, label, and freeze up to 1 month. To use, thaw overnight. Place in shallow baking pan with 1/4 cup water; cover and heat in 350 degree F. oven for 15 minutes or until heated through. Drain. Serve as above.

Recipe source BHG.com

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Avocado-Vegetable Pitas

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Avocado-Vegetable Pitas Recipe. Enjoy healthy food recipes and learn how to make Avocado-Vegetable Pitas.

Pita is a round flat bread of Middle Eastern origin. Sometimes called pocket bread, it can be opened to form a pocket for filling. The spicy filling of avocados, jalapenos, lemon juice, shredded carrots, and olives for this meatless sandwich can be made-ahead and spooned into pita rounds just before serving.

Ingredients

2 medium avocados, halved, seeded, peeled, and coarsely chopped
2 tablespoons chopped jalapeno pepper
1 tablespoon lemon juice
1/4 teaspoon garlic salt
1/4 cup finely shredded carrot
1/4 cup chopped pitted ripe olives
1/4 cup chopped red sweet pepper
4 pita rounds or bread slices
Lettuce leaves
Tomato slices

Directions

1. Stir together the avocados, jalapeno pepper, lemon juice, garlic salt, carrot, chives, and red sweet pepper in a large bowl. Cover with plastic wrap; chill for up to 2 hours.

2. Fill four pitas or top four slices of sandwich bread with lettuce and tomato and avocado mixture. Makes 4 servings.

3. Menu Suggestion: Make it a meal with assorted wedges and club soda.

Recipe source BHG.com

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Chickpea fritters (falafel) recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chickpea fritters (falafel) recipe. Enjoy cooking tasty Arabic food and learn how to make Chickpea fritters (falafel). 

Chickpeas are the key ingredients in this fantastically savoury fritter recipe - it's a taste of the Mediterranean at home

Ingredients

3 tbsp tahini (sesame seed paste, from major supermarkets)
Juice of 1 lemon
200g dried chickpeas, soaked overnight
1 level tsp baking powder
1 tsp salt
2 garlic cloves
1 onion, finely diced
Bunch of fresh coriander, roughly chopped, plus extra to garnish
Vegetable oil, for frying
8-12 pitta breads, warmed and split, to serve

For the pickle salad

2 small carrots, grated
1/2 small red cabbage, finely sliced
Juice of 1/2 lemon
2 tbsp extra-virgin olive oil
1 tsp salt
3 pickled chillies, roughly sliced
3 gherkins, roughly sliced

Method

1. Make the pickle salad. Mix all the ingredients in a bowl and set aside.

2. Make the dressing. Combine the tahini, half the lemon juice and 50ml water in a bowl. Whisk until smooth, adding a dash of water if it’s too thick. Season and set aside.

3. Drain the chickpeas well, then blitz in a food processor to fine crumbs. Add the remaining lemon juice, baking powder, salt, garlic, onion and coriander and blitz again to a pale green purée. Using your hands, shape into 24 small patties.

4. Half-fill a large, deep heavy-based saucepan with vegetable oil. Heat until a bread cube turns golden in 1 minute. Fry the fritters, in batches, for 3 minutes, turning once, until golden. Drain on kitchen paper.

5. Divide the fritters and salad between the pittas and drizzle with the dressing to serve.

Nutritional info

Per serving (based on 4): 809kcals, 28.3g fat (3.6 saturated), 29.2g protein, 116.8g carbs, 12.7g sugar, 4.8g salt

Delicious magazine

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Middle Eastern Lamb Burgers Recipe

The Arabic Food Recipes kitchen invites you to try delicious and easy Middle Eastern Lamb Burgers Recipe. Enjoy middle eastern cooking and learn how to tasty Lamb burgers.

Ingredients (serves 4)

800g lamb mince
1 tablespoon Middle Eastern spice mix
olive oil cooking spray
4 small pocket pita breads
1 bunch rocket, torn
2 tomatoes, thinly sliced
200g plain Greek-style yoghurt

Method

1. Combine mince and spice mix in a bowl. Mix with your hands until well combined. Divide mixture into 4 portions. Shape each into a 12cm (diameter) patty. Refrigerate for 30 minutes.
2. Heat a barbecue plate, frying pan or chargrill over medium heat. Spray with oil. Cook patties for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Cover with foil and allow to stand for 5 minutes.
3. Split pocket breads about halfway through. Fill with rocket, tomato and patties. Serve with yoghurt.

Source
Super Food Ideas - September 2004, Page 68
Recipe by Tracy Rutherford

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