Ingredients
- 12 Each 8" Pressed Mazina™ Tortillas (08043)
- 2 1/4 cup Black Beans, drained, rinsed
- 2 1/4 cup Garbanzo Beans, drained, rinsed
- 2 1/4 cup 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
- as needed Vegetable Oil
- as needed Lime-Salt
- 1 1/2 cup 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
- Using a 1.5” round cutter, cut 12 smaller circles out of each tortilla, giving you 144 1.5” discs. Reserve warm.
- 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.
- To make Chipotle Yogurt: combine yogurt and chipotle paste. Mix well to combine. Reserve refrigerated.
- To serve: preheat 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.
Ingredients- 2 each Bay Leaves
- 1/2 tsp. Cracked Black Pepper
- 1 cups Water
- 1/4 cups Honey
- 1/2 tsp. Crushed Red Chili Flakes
- 1/2 tsp. Ground Coriander
- 2 each Red Onions, medium julienned
- 1 cups Red Wine Vinegar
- 1/2 tsp. Kosher Salt
Directions
- Bring first 8 ingredients to a simmer in a small saucepan. Place onions in a non-reactive vessel and pour hot pickling liquid over the onions, cover (leaving a small vent) and allow to pickle overnight under refrigeration.
