Falafel Burgers Recipes

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FALAFEL BURGERS



Falafel burgers image

A healthy burger that's filling too. These are great for anyone after a satisfying bite low in calories.

Provided by Good Food team

Categories     Lunch, Main course, Snack, Supper

Time 16m

Number Of Ingredients 12

400g can chickpeas, rinsed and drained
1 small red onion, roughly chopped
1 garlic clove, chopped
handful of flat-leaf parsley or curly parsley
1 tsp ground cumin
1 tsp ground coriander
½ tsp harissa paste or chilli powder
2 tbsp plain flour
2 tbsp sunflower oil
toasted pitta bread, to serve
200g tub tomato salsa, to serve
green salad, to serve

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.

Nutrition Facts : Calories 161 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

FALAFEL BURGERS



Falafel Burgers image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 14.5-ounce cans chickpeas, drained and rinsed
2 cloves garlic, finely grated
4 scallions (white and light green parts only), chopped
1/2 cup chopped fresh cilantro
1/3 cup pickled cherry or jalapeno peppers, chopped, plus 2 tablespoons brine from the jar
3/4 cup panko breadcrumbs
1 teaspoon ground cumin
3 tablespoons vegetable oil
3/4 cup plain 2 percent Greek yogurt
Kosher salt
1 6-ounce bag mixed salad greens
2 tomatoes (1 chopped, 1 sliced)
4 whole-wheat sandwich thins, lightly toasted

Steps:

  • Pulse the chickpeas, garlic, half each of the scallions, cilantro and pickled peppers, the panko and cumin in a food processor until smooth, about 3 minutes. Form into 4 thin 3-inch patties.
  • Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the patties and cook until a golden crust forms, 3 to 4 minutes per side.
  • Meanwhile, whisk the yogurt with the pickled pepper brine in a medium bowl and season with salt. Toss the salad greens, chopped tomato and the remaining scallions and cilantro with half of the yogurt dressing in a large bowl.
  • Put the falafel patties on the sandwich thins; top with the sliced tomato and the remaining yogurt dressing and pickled peppers. Serve with the salad.

Nutrition Facts : Calories 481 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 3 milligrams, Sodium 453 milligrams, Carbohydrate 66 grams, Fiber 13 grams, Protein 21 grams

FALAFEL BURGERS WITH CABBAGE SALAD AND TAHINI SPREAD



Falafel Burgers with Cabbage Salad and Tahini Spread image

These patties are big on chickpeas: There are mashed chickpeas, chopped chickpeas and chickpea flour in the mix! They can be vegan if you skip the honey and use vegan buns.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 falafel burgers

Number Of Ingredients 21

2 cups shredded red cabbage
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon honey
1/4 cup chopped fresh mint
Kosher salt and freshly ground pepper
1/4 cup tahini
1 tablespoon lemon juice
Kosher salt and freshly ground pepper
1/2 onion, roughly chopped
3 scallions, roughly chopped
1 clove garlic, smashed
1 cup roughly chopped fresh parsley
1 teaspoon ground cumin
1 teaspoon ground coriander
Kosher salt and freshly ground pepper
2 15-ounce cans chickpeas, drained and rinsed
1/3 cup chickpea flour
1/3 cup olive oil, for frying
4 sesame hamburger buns
Sliced dill pickles and pepperoncini, for topping

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.

FETA-STUFFED FALAFEL BURGERS RECIPE BY TASTY



Feta-stuffed Falafel Burgers Recipe by Tasty image

Here's what you need: chickpeas, garlic, red onion, ground cumin, harissa paste, plain flour, fresh parsley, fresh coriander, feta cheese, brioche bun, gem lettuce, tomato, salsa, coriander

Provided by Matthew Cullum

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

2 cups chickpeas, skinned
2 cloves garlic, chopped
1 red onion, roughly chopped
1 teaspoon ground cumin
1 teaspoon harissa paste
2 tablespoons plain flour
fresh parsley, a handful
fresh coriander, a handful
⅓ cup feta cheese
4 buns brioche bun
1 head gem lettuce
tomato
salsa
coriander

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!

Nutrition Facts : Calories 453 calories, Carbohydrate 52 grams, Fat 19 grams, Fiber 6 grams, Protein 16 grams, Sugar 10 grams

SEARED FALAFEL BURGERS



Seared Falafel Burgers image

These shortcut Egyptian-style falafels are made with frozen edamame and peas instead of the traditional fava beans. Sear them to make the most crunchy surface and pair them with buttery brioche burger buns.

Provided by Shahir Massoud

Categories     Summer     Quick & Easy     Quick and Healthy     Egypt     Hamburger     Sandwich     Sesame     Vegetarian     Peanut Free     Tree Nut Free

Number Of Ingredients 26

Falafels:
3 cups frozen shelled edamame
1 cup frozen peas
2 Tbsp all-purpose flour
2 cups parsley, loosely packed
2 cups cilantro, loosely packed
1 cup dill, loosely packed
½ cup mint, loosely packed
½ white onion, minced
2 cloves garlic, minced
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp caraway seeds
½ tsp chili flakes
1 tsp baking powder
1 tsp salt
Tahini Mayo:
⅓ cup Garlic Mayo or store-bought mayonnaise
⅓ cup tahini
To serve:
3 Tbsp canola oil
8-10 brioche buns
1 head romaine lettuce, shredded
4 Roma tomatoes, sliced
2 cups pickled turnips
Hot sauce, for seasoning

Steps:

  • For the falafels:
  • Preheat the oven to 425°F. Set a large pot of salted boiling water over high heat, and prepare an ice bath. Blanch the edamame and peas in the boiling water for 2 to 3 minutes, then immediately transfer to the ice bath. Drain and dry.
  • Transfer the edamame and peas to the bowl of a food processor and add the flour, parsley, cilantro, dill, mint, onion, garlic, cumin, coriander, caraway seeds, chili flakes, baking powder, and salt. Pulse until smooth. The falafels should be the consistency of wet sand and keep their shape when you form some into a ball in your hand.
  • Divide the falafel mix into 8 to 10 burgers, depending on your preferred size, then form into patties. Bake in the preheated oven for 16 to 18 minutes or until the tops are golden brown and the burgers are keeping their shape-don't worry about flipping them. This step can be done ahead of time.
  • To make the Tahini Mayo:
  • Combine the garlic mayo and tahini in a bowl. If the mixture is really thick, add a little cold water to loosen it.
  • To serve:
  • Heat the canola oil in a large pan over high heat. Fry the burgers for 1 to 2 minutes, until the surface is crispy, then flip and fry for another minute. Transfer to a plate and sprinkle with salt to taste.
  • Toast the brioche buns, making sure not to burn them, then spread Tahini Mayo on each side of the bun. Layer with a falafel burger, lettuce, tomatoes, turnips, and hot sauce to taste.

EASY FALAFEL BURGERS



Easy falafel burgers image

Whizz up chickpeas with garlic, spices and herbs to make delicious vegetarian patties for lunch or dinner

Provided by Chelsie Collins

Categories     Dinner, Lunch, Snack, Supper

Time 20m

Number Of Ingredients 11

250g chickpeas from a can
1 medium onion, finely chopped
2 garlic cloves, crushed
2 tsp ground coriander
2 tsp ground cumin
small pack flat-leaf parsley, chopped
2 rounded tbsp plain flour
2 tbsp vegetable oil
100g hummus
4 burger buns, cut in half
watercress, to serve

Steps:

  • Drain, rinse and dry the chickpeas thoroughly, then tip into the bowl of a food processor. Pulse until lightly broken up into coarse crumbs.
  • Add the onion, garlic, spices, parsley, flour and some seasoning, and continue to pulse until combined. Using your hands, gently form the mixture into 4 patties about 10cm in diameter and 2cm thick.
  • In a large pan, heat the oil and fry the falafels on each side for 2-3 mins or until golden (you may need to do this in batches). Lightly griddle the burger buns on the cut side in a griddle pan, or toast under the grill.
  • Spread one side of each bun with hummus, top with a falafel burger, add a handful of watercress, then pop the remaining bun half on top.

Nutrition Facts : Calories 476 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 2 milligram of sodium

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