Ingredients
- 12 each 8" Pressed Mazina™ Tortilla (08043)
- 2 1/4 cup Black Beans, drained, rinsed
- 2 1/4 cup Garbanzo Beans, drained, rinsed
- 2 1/4 cup Onion, roughly chopped
- 1 each Jalapeño
- 5 each Garlic Clove
- 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 cup Yogurt, plain
- 2 Tbsp. Chipotle Paste
- 72 slice Cherry Tomatoes, thinly sliced
- 72 slice Jalapeño, thinly sliced
- 72 slice Pickled Red Onion 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- 1 cup Red Wine Vinegar
- 1 cup Water
- 1/2 tsp. Kosher Salt
- 1/2 tsp. Crushed Red Chili Flakes
- 1/2 tsp. Cracked Black Pepper
- 2 each Bay Leaf
- 1/2 tsp. Ground Coriander
- 1/4 cup Honey
- 2 each Red Onion, medium, julienned
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.
