Chickpea Falafel Burgers Recipes

FALAFEL BURGERS

Steps:

• Drain the chickpeas and pat dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.
• Heat the sunflower oil in a non-stick frying pan, and fry the burgers for 3 mins on each side until lightly golden. Serve with the toasted pitta bread, tomato salsa and green salad.

FALAFEL WITH CANNED CHICKPEAS

Steps:

• Mash chickpeas in a bowl using a masher. Combine mashed chickpeas, onions, parsley, and garlic in a blender and blend until smooth.
• Mix eggs, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne together in a bowl. Add chickpea mixture and mix together. Add bread crumbs slowly and combine using your hands until mixture isn't sticky, but will hold together when frying.
• Heat oil over medium-high heat in a skillet. Form mixture into about 12 patties about as wide as the palm of your hand. Fry patties in the hot oil until browned, 3 to 4 minutes per side.

FETA-STUFFED FALAFEL BURGERS RECIPE BY TASTY

Steps:

• Add all the burger ingredients, except for the feta, to a blender and blend until smooth. (Make sure your chickpeas are very dry first!)
• Divide mixture into four balls, then make an indent in the middle.
• Place a small block of feta in each indent and roll up again until the feta is completely covered.
• Fry in sunflower oil for 5 minutes until brown on each side.
• Add to a burger bun with lettuce, tomato, salsa, and coriander.
• Enjoy!

FALAFEL BURGERS WITH CABBAGE SALAD AND TAHINI SPREAD

Steps:

• Make the cabbage salad: Toss the cabbage, olive oil, lemon juice, honey and mint in a medium bowl. Season with salt and pepper.
• Make the tahini spread: Whisk together the tahini, lemon juice, and 1/4 cup water. Add up to 2 more tablespoons of water until the mixture is the consistency of mayonnaise. Season with salt and pepper.
• Make the burgers: Combine the onion, scallions, garlic, parsley, cumin, coriander and 1/2 teaspoon each salt and pepper in a food processor and pulse until finely chopped. Mash 1/2 cup of the chickpeas in a small bowl with a fork; set aside. Add half of the remaining chickpeas to the food processor and pulse until finely chopped (the mixture should look smooth but not pasty). Add the remaining whole chickpeas and pulse until roughly chopped (a few chickpeas may remain whole).
• Transfer the food processor mixture to a large bowl; add the chickpea flour and reserved mashed chickpeas and fold together with a rubber spatula until well combined. Form the chickpea mixture into four 4-inch-wide patties (1/2 to 3/4 inch thick). Place on a plate lined with wax paper. Loosely cover and chill for at least 30 minutes or up to overnight.
• Heat the olive oil in a large nonstick skillet over medium heat. Add 2 patties; cook until dark brown and crisp, about 4 minutes. Carefully flip and cook until the other side is browned and the patties are hot in the center, 3 to 4 more minutes. Repeat with the remaining patties. Spread the tahini spread on the buns. Serve the burgers on the buns with the cabbage salad, pickles and pepperoncini.

FALAFEL: CHICKPEA PATTIES

Steps:

• Make the Falafel: Soak the chickpeas in cold water in the refrigerator overnight.
• Drain the chickpeas and place them with the onion in the bowl of a food processor. Add the rest of the ingredients, except the oil. Mix well. Process the mixture a second time. Form the mixture into walnut-sized balls and deep-fry or pan-fry in hot oil.
• Make the Sandwiches: Stuff the pitas with lettuce and nestle the falafel patties inside. Top with the rest of the ingredients and drizzle with the tahini sauce. Serve immediately.
• Mash the garlic and salt together. Add the tahini, mixing well. The sauce will thicken. Gradually add the water, blending thoroughly. Then add the lemon juice. Blend well.
• Note: This can be a thin or thick sauce, depending upon the use and preference. Simply adjust with lemon juice and water. This can be used with vegetables or in combination with other recipes.