Falafel Burgers with Tziki Sauce and Carrot Jicama Slaw

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


1 (14 ounce) can garbanzo beans, drained
1/4 cup packed cilantro leaves
1/4 cup packed flat parsley leaves
1 tablespoon red wine vinegar
2 tablespoons olive oil
zest of 1 lemon
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon red chili flake
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1 tablespoon yellow onion, grated
1/2 teaspoon dry oregano
1 tablespoon minced garlic
2 pounds ground chicken breast

Tziki Sauce:
1 cup Greek style yogurt
1 cup sour cream
juice of half lemon
1 tablespoon mint, minced
1 English cucumber, peeled and diced
2 cloves garlic, peeled and minced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Carrot Jicama Slaw:
3 tablespoons orange marmalade
3 tablespoons fresh-squeezed orange juice
3 tablespoons white wine vinegar
3 tablespoons canola oil
1/2 teaspoon salt
1 cup jicama root, peeled and shredded
1 cup shredded carrots
2 tablespoon chopped cilantro leaves

vegetable oil for grill rack
12 pocketless pitas
2 tablespoons melted butter


Preheat gas or charcoal grill to medium-high heat.

To make the patties, combine all “Patties” ingredients, except the chicken, in a food processor and pulse until well combined and a smooth consistency. Transfer to a bowl and stir in the ground chicken until combined. Divide meat mixture into six equal patties about 4 inches in diameter. Make a small indent in the center of each patty and chill until ready to grill.

To make the Tziki Sauce, combine all “Tziki Sauce” ingredients in a small bowl and chill until ready to serve.

To make the Carrot Jiacama Slaw, whisk the marmalade with orange juice, vinegar, oil, and salt. Toss jicama, carrots and cilantro with dressing. Chill until ready to serve.

Brush the pre-heated grill rack with vegetable oil. Place the patties on the rack, cover and cook each side 6 minutes, or until cooked through.

Cut the pita down to fit the size of the patties (about 4-inch circles), lightly brush one side of each pita with butter and place buttered-side down on the outer edges of the rack to warm and slightly toast (about 1-2 minutes).

To assemble each burger, spread about 2 tablespoons of Tziki suace on the buttered side of 6 pitas, top with a patty and then top with a portion (about 2 tablespoons) of the Carrot Jicama slaw. Top each burger with the remaining pita and serve. Serve remaining Carrot Jicama slaw as a side dish.

Serves 6