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1
Bring 2 cups water to a boil in a medium saucepan.
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2
Add quinoa; return to a boil.
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3
Stir once, cover, and reduce heat to a simmer.
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4
Cook until quinoa is tender but still chewy and has absorbed all the liquid, about 15 minutes.
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5
Fluff quinoa with a fork; let cool.
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6
Meanwhile, process garlic, tahini, lemon juice, and remaining 1/4 cup water in a food processor until smooth.
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7
If mixture is too thick to pour, thin with more water.
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8
Transfer dressing to a small bowl; cover and refrigerate.
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9
In a clean food processor, pulse turkey, allspice, cumin, crushed red pepper flakes (if using), mint, scallions, and 3/4 teaspoon salt until a smooth paste forms.
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10
Add quinoa; process until mixture comes together around the blade, about 2 minutes.
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11
Transfer to a bowl.
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12
With dampened hands, roll about 2 tablespoons quinoa mixture into a ball; flatten slightly, and place on a plate.
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13
Repeat with remaining mixture to make 24 patties.
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14
Heat the oil in a large cast-iron skillet or grill pan over medium, until hot but not smoking.
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15
Working in batches, fry patties until cooked through, about 8 minutes per side.
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16
Transfer patties to a clean plate, and cover loosely with foil to keep warm.
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17
Add more oil to skillet between batches as necessary.
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18
Divide lettuce, cucumber, and red onion evenly among pita breads.
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19
Top each with 4 quinoa patties, then drizzle each sandwich with about 1 tablespoon tahini dressing.
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20
Fold pitas over filling, and serve.
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21
(Per Serving)
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22
Calories: 434g
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23
Saturated: 2.1g
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24
Unsaturated Fat: 6.9g
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25
Cholesterol: 32.5mg
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26
Carbohydrates: 60g
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27
Protein: 23g
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28
Sodium: 380mg
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29
Fiber: 5.1g
