Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Baked Salmon Falafel Sandwiches
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- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 358
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 52 milligrams
- Sodium
- 746 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 5 grams
- Sugar
- 3 grams
- Protein
- 20 grams
Inspired by Middle Eastern falafel, we’ve turned canned salmon into a next-level sandwich filling. We combine the salmon with canned chickpeas, warm spices and a generous helping of fresh herbs in a food processor, which does the lion’s share of the chopping and mixing. The patties are baked to avoid the mess of deep-frying but still come out crunchy from a coating of panko. Tuck the patties into warm pita along with pickles and fresh vegetables, then top with a generous drizzle of the lemony yogurt-tahini sauce.
- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 358
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 52 milligrams
- Sodium
- 746 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 5 grams
- Sugar
- 3 grams
- Protein
- 20 grams
Ingredients
Salmon Falafel:
Sauce:
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Directions
- For the salmon falafel: Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
- Drop the garlic cloves and shallot pieces one at a time into the chute of a food processor while the machine is running. If still chunky, pulse until finely chopped.
- Add the chickpeas, parsley, coriander, cumin, 1 teaspoon salt and a few grinds of pepper. Pulse until finely ground but not a paste. Add the salmon, mayonnaise and lemon zest and juice and pulse a few times until just incorporated. Stir with a spatula to make sure everything is evenly mixed.
- Add the panko to a shallow bowl. Portion the salmon mixture with a 1-ounce cookie scoop and form into 1/2-inch-thick patties. Dredge the patties in the panko to coat on both sides and place on the prepared baking sheet. Spray the tops with cooking spray.
- Bake until browned underneath, about 15 minutes, then flip the patties and bake until browned on the other side, another 10 to 15 minutes.
- For the sauce: Meanwhile, stir together the yogurt, tahini, lemon juice, mayonnaise, dill, garlic, 1/2 teaspoon salt, a few grinds of pepper and 1/4 cup water in a medium bowl. Season with more salt if desired.
- Serve the salmon falafel patties and yogurt sauce with pita bread, lettuce, dill pickles, pepperoncini, hot sauce or zhoug and sliced cucumbers, radishes and tomatoes to make falafel sandwiches.
Cook’s Note
Depending on the brand and type of canned salmon, there might be bones and skin of varying sizes. The largest pieces of bones and skin should be removed, but many of the smaller pieces can be consumed without risk of choking.
