Portion the lamb into 170 g. balls. Patty out into 3½” circles. Place in a storage container between parchment-paper layers. Cover and refrigerate until needed.
To prepare à la carte:
1] Place the lamb patty on a heated flat griddle. Cook on both sides until just cooked through.
2] Place 1 tsp. of canola oil in a heated, nonstick sauté pan. Add 1 oz. each of green peppers, assorted peppers and onions to the pan. Toss pan over medium heat until just warmed through. Add 30g. of Roma tomatoes. Toss pan to blend. Season to taste with salt and pepper.
3] Drizzle 1 Tbsp. of creamy tahini dressing on top of a warmed falafel waffle. Place on a warmed serving plate. Place the lamb on top of the dressing. Place the vegetable mixture on top of the lamb. Drizzle 1 Tbsp. of dressing on top of the vegetables. Sprinkle ½ tsp. each of mint and parsley on top of the vegetables and dressing. Place a second warmed falafel waffle on top of the sandwich.
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