Spiced 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 BURGERS

Steps:

• Preheat the oven to 375°F.
• Make the burgers: Drain and rinse the chickpeas. Blot them with a paper towel or clean dish towel to remove any extra moisture, then place them in the bowl of a large food processor. Add the sesame seeds and process for a minute or so until a paste-like consistency is formed (if necessary, stop and scrape the sides of the bowl, and process again). Scrape the mixture into a large bowl.
• Peel the garlic, red onion, and carrots. Chop the onion and carrot in rough chunks. Add the garlic to the food processor and process until finely chopped. Add the carrot and onion and pulse several times until finely chopped. Add the cilantro to the processor and pulse a few more times until chopped.
• Scrape the vegetables into the bowl with the chickpeas. Stir in the flour, cumin, coriander, cayenne, kosher salt, and black pepper. Mix with a spoon or with your hands until fully combined, then form 8 round patties and place them on a baking sheet.
• In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add 4 of the burgers and fry them for 1 to 2 minutes per side, until golden brown. Remove the cooked burgers and place them back on the baking sheet. Wipe out the pan, add an additional drizzle of oil, and fry the remaining 4 burgers, keeping in mind that the pan will be hotter and the cooking time slightly quicker for the second batch.
• Once all burgers are browned, place them in the oven on the baking sheet and bake 15 minutes on one side, then flip and bake another 15 minutes. Remove from the oven and place on a wire rack to cool for at least 10 minutes.
• Make the sauce: Peel and finely mince the garlic. Chop the dill. Juice the lemon. In a small bowl, stir together the garlic, dill, lemon juice, Greek yogurt, olive oil, kosher salt, and 2 tablespoons water. Store leftovers in a sealed container in the refrigerator for to 2 weeks.
• Assemble the burgers with the yogurt sauce and desired fixings.

SPICED FALAFEL BURGERS

Steps:

• Put the cabbage in a bowl with the lemon juice and a good pinch of salt. Toss together and leave while you make the burgers.
• Put the chickpeas, spices, green chillies, garlic, spring onions, coriander and flour in a food processor with 1 tsp of sea salt and whizz until well broken down. Tip into a bowl, then shape into 6 burgers with your hands. Chill for 30 minutes.
• Heat olive oil in a non-stick pan, then fry the burgers for 4-5 minutes each side until really crisp and golden.
• Mix the hummus, yogurt and some seasoning, then spread on both sides of the toasted buns. Put some cabbage on the bottom buns, top with the burgers, a slice of tomato, a pickled chilli, some hot sauce and the bun tops, and serve.

FALAFEL SPICED TURKEY BURGER

Steps:

• For the patties: Heat the olive oil in a large skillet over medium heat. Add the onion and a pinch of salt and cook until soft, 5 to 7 minutes. Add the garlic, coriander, cumin and cinnamon and cook until fragrant, another minute. Remove from the heat and let cool slightly.
• Meanwhile, combine the egg and breadcrumbs in a large bowl. Add the turkey, spread it out, and sprinkle it evenly with 3/4 teaspoon salt, a few turns of black pepper, the crushed red pepper, cilantro and the slightly cooled onion mixture and use your hands to mix to combine. Do not overmix. Form into 4 balls, then flatten the balls into patties (make the patties bigger in diameter than you ultimately want them since they'll shrink while cooking-about 4 inches is good. If you're forming these in advance, place them on a parchment-lined baking sheet, cover with plastic wrap and refrigerate until ready to cook.
• Heat a large skillet with a thin layer of olive oil over medium-high heat. Sprinkle both sides of the patties with salt and pepper and cook until browned and the patties have an internal temperature of 160 degrees F, about 5 minutes on each side.
• For the tahini yogurt sauce: Stir together the yogurt, tahini, garlic, lemon zest and juice in a bowl until smooth and spreadable. Stir in the mint and season with salt and pepper and hot sauce, if using.
• For serving: Toast the buns in the skillet used for the patties, adding a little more olive oil as needed, until they get lightly browned and crisp around the edges. Assemble the burgers with a slathering of tahini yogurt sauce, a little pile of onions, a leaf of romaine and a couple of torn fresh mint leaves. Enjoy!

HOMEMADE FALAFELS

Steps:

• Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg, then squish the mixture together with your hands.
• Mould the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.

EASY FALAFEL BURGERS

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.