INGREDIENTS

12 each  8" Pressed Mazina™ Tortillas (08043)  
2 1/4 cups  Black Beans , drained , rinsed 
2 1/4 cups  Garbanzo Beans , drained , rinsed 
2 1/4 cups  Onions , roughly chopped 
1 each  Jalapeño  
5 each  Garlic Cloves  
2/3 cup  Breadcrumbs  
2 each  Eggs  
2 1/4 tsp.  Cumin , ground 
2 1/2 tsp.  Coriander , ground 
1 1/8 tsp.  Cayenne , ground 
4 1/2 tsp.  Cilantro , fresh 
 Vegetable Oil , as needed 
 Lime-Salt , as needed 
1 1/2 cups  Yogurt , plain 
2 Tbsp.  Chipotle Paste  
72 slices  Cherry Tomatoes , thinly sliced 
72 slices  Jalapeño , thinly sliced 
72 Slices Pickled Red Onions , see related recipe 

DIRECTIONS

1.) Using a 1.5” round cutter, cut 12 smaller circles out of each tortilla, giving you 144 1.5” discs. Reserve warm.

2.) In a food processor, combine both beans, onion, jalapeno, garlic, breadcrumbs, eggs, cumin, coriander, cayenne, and cilantro. Pulse until mixture is well combined with a coarse texture. Using a tablespoon, scoop 72 rounded tablespoons and flatten into patty shapes. Reserve cold for service.

3.) To make Chipotle Yogurt: combine yogurt and chipotle paste. Mix well to combine. Reserve refrigerated.

4.) To serve: pre-heat a flat top grill. Heat oil and brown each falafel on each side for 2 minutes. Season with lime-salt. To assemble each mini burger, place a 1.5” round tortilla disc down and top with a slice of pickled onion, falafel, jalapeno slice, and tomato slice. Spread ½ tsp. of the Chipotle Yogurt sauce on the top tortilla and place, sauce side down, on top, forming a mini burger. Serve immediately.

Recipe Using Same Product(s)

• 

  Chihuahua Chile Relleno Tacos

• 

  Shareable Crispy French Toast Roll-ups

• 

  Mini Empanadas with a Trio of Dipping Sauces

• 

  Cookie Dough Empanadas

• 

  Mazina Pasta Piccata with Basil Grouper