Tuna Falafel Sandwiches
The flavor of this tuna falafel with cucumber salad on pita is enhanced by the smoky honey tahini dressing.
Ingredients
Sandwich
- 1 (66.5 oz) can Chicken of the Sea® Chunk White Albacore Tuna, drained
- 4 cups canned chickpeas, reserve 3 Tbsp liquid
- 2 tsp cumin
- 1 tsp cayenne pepper
- 1/2 tsp paprika
- 4 garlic cloves
- 2 shallots
- 1 oz cilantro
- 1 oz parsley
- 1/2 cup flour
- salt and pepper to taste
- 2 cups panko breadbrumbs
- 1 1/2 cups vegetable oil
- 17 6-inch pitas, warmed
- 2 cups arugula
Cucumber Salad
- 10 oz cucumber, diced
- 10 oz purple cabbage, shredded
- 1/4 cup red onion, diced
- 1/4 cup sun-dried tomatoes in olive oil
- salt and pepper to taste
Smoky Honey Tahini Dressing
- 1/4 cup tahini
- 1/2 cup orange juice
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1 tsp lemon juice
- 1 tsp honey
- salt and pepper to taste
Instructions
- Make cucumber salad by combining ingredients in large bowl. Refrigerate until ready to use.
- Prepare dressing by combining ingredients in large bowl. Refrigerate until ready to use.
- To make falafel, pulse tuna, chickpeas, cumin, cayenne, paprika, garlic, shallots, cilantro, parsley, flour, salt, and pepper until mixture holds together and ingredients are evenly combined.
- Using #60 scoop, form falafels.
- Toss falafels in breadcrumbs to coat. Refrigerate.
- Heat vegetable oil in sauté pan over medium heat.
- Cook falafels in batches until browned and heated through.
- Top each pita with cucumber salad and 4 falafels. Drizzle with smoky honey tahini dressing.
