Falafel Sandwiches with Fire-Roasted Tomato Aioli

(9)
4 reviews.
  • 45 min prep time
  • 45 min total time
  • 14 ingredients
  • 8 servings

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

Directions

  1. 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. 2 Heat oven to 350°F. Place biscuits on ungreased cookie sheet. Brush tops of biscuits with 1 tablespoon of the olive oil.
  3. 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. 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. 5 Split biscuits; spread a generous tablespoon aioli on bottom half of each biscuit. Top each with patty, spinach leaves and top of biscuit.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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