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
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.