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Falafel Sandwiches with Fire-Roasted Tomato Aioli

(9)
  4 reviews
  • 45 min prep time
  • 45 min total time
  • 14 ingredients
  • 8 servings
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Warm Pillsbury® biscuits hold spiced up falafel and a creative tomato aioli.

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

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™ chickpeas (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

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 chickpeas, 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 chickpea 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 chickpeas, 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 chickpea 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
Calories from Fat
230
% Daily Value
Total Fat
26g
40%
Saturated Fat
7g
33%
Trans Fat
0g
0%
Cholesterol
5mg
2%
Sodium
770mg
32%
Total Carbohydrate
41g
14%
Dietary Fiber
3g
13%
Sugars
5g
5%
Protein
7g
7%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
15%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012 Crisco is a trademark of The J.M. Smucker Company
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