Falafel Veggie Burger with Feta Yogurt Sauce

 

No, I've not gone vegan.  Everyone knows I like all the transfatty flavor which can be drawn from a dish (as is especially evident by my struggle to keep my girth in check). 
But Friend Noma is a vegitarian.  She made these for Sunday Lunch, and they were terrif!  After getting the link to the recipe from her, I will be whipping these up over the Spring and Summer.

INGREDIENTS:

2 (15 ounce) cans low sodium garbanzo beans, drained

1/3 cup tahini

1/3 cup chopped fresh cilantro

1/3 cup sliced green onions

1 cup packed fresh spinach

1/2 cup chopped roasted red peppers

2 garlic cloves minced

1 cup panko

1 large egg

2 Tablespoons olive oil

2 Tablespoons fresh lemon juice

1 teaspoon cumin

1/2 teaspoon coriander

1 1/2 teaspoon kosher salt

For the fete yogurt sauce:

1/2 cup crumbed feta cheese

1/2 cup plain Greek yogurt

1 small garlic clove, minced

1 Tablespoon lemon juice

DIRECTIONS:

1. Preheat oven to 400 degrees. Line a cookie sheet with foil and coat it well with cooking spray or olive oil.
2. In a food processor, combine garbanzo beans, tahini, cilantro, green onions, spinach, red bell peppers, garlic, panko, egg, olive oil, lemon juice, cumin, coriander and salt.
3. Pulse until garbanzo beans are smooth, but not overprocessed (some chunks are fine). Transfer mixture to a bowl; shape the mix into 6 equally sized patties, flattening slightly. Place on cookie sheet and bake for 15 minutes, flip with a spatula and bake additional 15-20 minutes or until golden brown.
4. Serve with lettuce, tomato, cucumber slices and feta yogurt sauce.
For the feta yogurt sauce:
5. In a mini food prep, combine feta, Greek yogurt, garlic and lemon juice. Puree until blended.