Bake-Off® Contest 45, 2012
West Jordan, Utah

Falafel Sandwiches with Fire-Roasted Tomato Aioli

Warm Pillsbury® biscuits hold spiced up falafel and a creative tomato aioli.

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3 reviews.
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  • prep time 45 min
  • total time 45 min
  • ingredients 14
  • servings 8
 

Ingredients

1/2
cup mayonnaise
1/2
cup Muir Glen™ organic fire roasted crushed tomatoes (from 14.5-oz can), drained
3/4
teaspoon minced garlic
1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits
5
tablespoons Crisco® Light Olive Oil
1
can (15 oz) Progresso™ chick peas (garbanzo beans), rinsed, drained
1/2
red onion, chopped
1/4
cup fresh Italian (flat-leaf) parsley, chopped
1
teaspoon chili powder
3/4
teaspoon ground turmeric
1/2
teaspoon ground cumin
1/2
teaspoon ground roasted coriander
4
tablespoons Pillsbury BEST® All Purpose Flour
1
cup fresh baby spinach leaves

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LOCATION

Steps

  • 1 To prepare aioli, place mayonnaise, tomatoes and 1/2 teaspoon of the minced garlic in food processor or blender. Cover; process until smooth. Cover and refrigerate.
  • 2 Heat oven to 350°F. Place biscuits on ungreased cookie sheet. Brush tops of biscuits with 1 tablespoon of the olive oil.
  • 3 Bake 11 to 15 minutes or until golden brown. Meanwhile, in food processor, place chick peas, onion, remaining 1/4 teaspoon minced garlic, parsley, chili powder, turmeric, cumin and coriander. Cover; process, using quick on-and-off motions, adding flour 1 tablespoon at a time until mixture is well blended.
  • 4 With wet hands, form about 3 tablespoons chick pea mixture into 3-inch patty. Repeat to make 7 more patties. In 12-inch skillet, heat remaining 4 tablespoons olive oil over medium-high heat. Cook patties in oil 6 to 8 minutes, turning once, or until golden brown.
  • 5 Split biscuits; spread a generous tablespoon aioli on bottom half of each biscuit. Top each with patty, spinach leaves and top of biscuit.
  • 1 To prepare aioli, place mayonnaise, tomatoes and 1/2 teaspoon of the minced garlic in food processor or blender. Cover; process until smooth. Cover and refrigerate.
  • 2 Heat oven to 350°F. Place biscuits on ungreased cookie sheet. Brush tops of biscuits with 1 tablespoon of the olive oil.
  • 3 Bake 11 to 15 minutes or until golden brown. Meanwhile, in food processor, place chick peas, onion, remaining 1/4 teaspoon minced garlic, parsley, chili powder, turmeric, cumin and coriander. Cover; process, using quick on-and-off motions, adding flour 1 tablespoon at a time until mixture is well blended.
  • 4 With wet hands, form about 3 tablespoons chick pea mixture into 3-inch patty. Repeat to make 7 more patties. In 12-inch skillet, heat remaining 4 tablespoons olive oil over medium-high heat. Cook patties in oil 6 to 8 minutes, turning once, or until golden brown.
  • 5 Split biscuits; spread a generous tablespoon aioli on bottom half of each biscuit. Top each with patty, spinach leaves and top of biscuit.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
770mg
770%;
Total Carbohydrate
41g
41%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
6%;
Calcium
4%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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