Smokin Chipotle Falafel Gyros Food

MUSHROOM FALAFEL GYRO AND LEMONY GREEN BEANS

Steps:

• For the mushroom falafel: Preheat the oven to 450 degrees F.
• Cut the mushrooms into large chunks and spread on a large, rimmed sheet tray. Toss with the olive oil and thyme. Roast, stirring halfway through, until golden brown and a majority of the liquid is evaporated, 15 to 20 minutes. Allow to cool slightly.
• To the bowl of a food processor, add the chickpeas, panko, parsley, cumin, cayenne, garlic, egg, 1/2 teaspoon salt and the cooled roasted mushrooms. Pulse until finely chopped but not pureed (about 10 pulses), scraping down the sides of the food processor as necessary. Scoop 1/4-cup portions of the mushroom mixture and shape into 1/2-inch-thick patties.
• Heat a thin layer of olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook, turning once, until evenly browned, 3 minutes per side. Season with salt to taste.
• For the lemony green beans: To a small bowl, add the tarragon, lemon zest and 1 tablespoon salt. Mix to combine, then set aside.
• Bring a large saucepan of water to a boil and generously season with salt. Fill a large bowl with ice and cold water. Add the green beans to the boiling water and cook until crisp-tender, 2 to 3 minutes. Drain, then immediately transfer the green beans to the ice water. When cool, drain well and slice into 1/4-inch-thick pieces.
• Add the green beans to a bowl, toss with the olive oil and season to taste with the seasoned lemon salt; toss to coat. There will be leftover lemon salt.
• For the cucumber yogurt sauce: Stir together the cucumber, yogurt, sour cream, cumin, salt and garlic in a medium bowl.
• To assemble: Brush the pita with olive oil. Toast over an open flame or in a pan set over medium-high heat, turning occasionally, 1 minute. Toss the cut tomatoes with a drizzle of olive oil and a pinch of salt. Cut each pita in half, then stuff with the cucumber yogurt, 2 falafels, more cucumber yogurt, the lemony green beans and cherry tomatoes. Serve with more cucumber yogurt on the side if desired.

SMOKIN CHIPOTLE FALAFEL GYROS

Steps:

• Before starting make sure that the chickpeas are well drained and dry. A salad spinner is a great way to eliminate excess water from the chickpeas before placing them on sheets of paper towels to dry or if you don't have a salad spinner, go ahead and place on several sheets of paper towels to dry.
• With the blade of a chef's knife, break open the cardamom pods and remove seeds. Place the cardamom seeds along with the cumin seeds in a small heavy skillet and toast just until fragrant. Put in a coffee grinder and grind or crush with a mortar and pestle.
• Add the chickpeas, garlic and chilies to a food processor and pulse several times until mixture is blended and smooth. To the processor add the onions, cilantro leaves, lemon juice, ground spices, baking powder, salt and pepper; pulse to combine. Shape the mixture into 8 small patties and flatten to 1 1/2 to 2 inch diameter.
• Preheat the oven to 375 degrees, lightly oil a small baking sheet with olive oil, place prepared patties on baking sheet and bake in preheated oven for 5 to 8 minutes per side.
• In a small dish, combine the ingredients for the yogurt sauce; set aside.
• Warm the pitas in the oven or over an open flame; to assemble, place 2 patties on each of the warmed pitas, spoon yogurt sauce over all and top with broccoli slaw; fold and enjoy!