Vegan Spinach Falafel Sandwich

• Course Dinner, Lunch
• Cuisine Dairy-Free, Memorial Day, Summer, Vegan

Prep time

Cook time

Servings

Ingredients

• For the falafels:
• 1 (14 oz) can Chickpeas rinsed and drained
• 1 cup fresh spinach loosely packed
• 1/4 cup White Onion diced
• 2 Garlic Cloves minced
• 1 tbsp fresh parsley
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 cup Gluten-free Bread Crumbs
• Salt and Pepper to taste
• For the curried hummus:
• 2 tbsp olive oil
• 2 Garlic Cloves minced
• 1/2 tbsp curry powder
• 1/4 tsp Cumin
• 1 to 3 tbsp Water
• 2 tbsp lemon juice
• 2 tbsp Tahini
• 1 (14 oz) cans Chickpeas rinsed and dried
• Salt and Pepper to taste
• For the yogurt sauce:
• 1/2 cup plain non-dairy yogurt
• 1 garlic clove minced
• 1 tbsp lemon juice
• 1 tbsp fresh parsley
• 1/2 tbsp fresh mint
• Salt and Pepper to taste
• To assemble:
• 4 Delicious Gluten-Free Millet & Chia Hamburger Buns
• 1/2 Cucumber sliced
• 1 tomato sliced
• 1/2 Red Onion thinly sliced
• Lettuce

Instructions

1. Preheat your oven to 350°
2. To make the falafels, place all ingredients except the bread crumbs into a food processor and pulse until finely chopped.
3. Transfer to a medium bowl, add bread crumbs and mix well.
4. Form mixture into 1” balls and place on a baking sheet fitted with parchment paper.
5. Bake for 20 to 25 minutes, until very lightly browned.
6. To make the hummus, place all ingredients in the food processor starting with 1 tablespoon of water. Process until smooth, adding more water as necessary. Adjust seasonings to taste.
7. To make the yogurt sauce, combine all ingredients in a small bowl. Adjust seasonings to taste.
8. To assemble, heat the buns in the oven until warmed through but not crisp. Spread hummus on both sides. Top one side with lettuce, falafels, cucumber, tomato and onion and cover with top bun. Serve with yogurt sauce.