SEA-VEGGIE FALAFEL

Made with Basil Pesto Sea-Veggie Burgers

Ingredients

  • 2 Atlantic Sea Farms Basil Pesto Sea-Veggie Burgers
  • Grapeseed Oil (or any type of frying oil desired)
  • 2 pitas, halved and lightly toasted
  • 1/2 cup shredded romaine lettuce
  • 1 half cucumber, thinly sliced
  • 1/8 cup sliced red onion
  • 1/4 cup well-stirred tahini
  • 1 teaspoon fresh lemon juice
  • 1/4 cup labneh

Steps

  • Take 2 Sea-Veggie burgers out of freezer and let thaw for 10 minutes. Roughly divided each burger into 2 halves. Holding once piece in your palm, roll lightly into a ball shape. Repeat with remaining halves of the Sea-Veggie burgers.
  • Fill a small stockpot with oil, about 3 inches high. Turn heat to medium-high and heat oil to 300 degrees Fahrenheit.
  • Use a long handled slotted spoon to gently lower the balls into the oil. Fry until floating and dark golden brown, 4 to 6 minutes. Transfer to a paper towel lined plate and cool for 2 minutes before serving.
  • Meanwhile, make the tahini sauce. In a small bowl, combine the tahini and lemon juice with about 1 teaspoon of water and a pinch of salt. Whisk until the sauce is smooth. Taste and adjust the seasonings, if needed.
  • Put together your sandwich! Tuck the Sea-Veggie falafel, along with some romaine lettuce, cucumber, onion, labneh, and tahini sauce into each pita half. Enjoy!