Falafel Burgers
We were aiming for veggie burgers but this came out tasting exactly like falafels (not a huge surprise since falafels ARE chickpea burgers), but the spice mix is just perfect here.
We had them with a simple salad and a dollop of thick yogurt. You should put some cucumber in the yogurt if you remember it (we didn’t).
Enjoy!
Falafel Burgers
2017-05-21 13:02:47
Prep Time
15 min
Cook Time
20 min
Ingredients
- 2 cans chickpeas, drained and rinsed
- 4 garlic cloves, minced
- 2 tablespoons tahini
- 4 large eggs
- 2 teaspoons kosher salt
- 3 teaspoons ground cumin
- 3 teaspoons ground coriander
- 1 small red onion, finely chopped
- 1 lemon, zested
- 1 cup frozen chopped spinach, thawed, excess moisture squeezed out
- 1/4 cup quinoa
- 1/2 cup parsley, chopped
- 1/4 cup extra-virgin olive oil
Instructions
- In a food processor, combine the chickpeas, garlic, tahini, eggs, salt, cumin, and coriander. Pulse the mixture until it's slightly chunky.
- Pour the contents of the food processor into a large bowl. Add the red onion, lemon zest, spinach, quinoa, and parsley.
- In a heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium-low heat. Using a 1/3 measuring cup, scoop out the mixture and form patties, approximately 1/2 inch thick. Add the patties to the skillet (careful not to crowd the pan), cover, and cook for 6-7 minutes, or until golden brown. Flip the patties, cover, and cook the 2nd side for another 6-7 minutes. Remove from the skillet and allow to cool on a wire rack or paper towel. Continue to cook the remaining patties in the same fashion, adding more olive oil as needed.
Adapted from Hapa Nom Nom
Adapted from Hapa Nom Nom
Victoria's Kitchen http://kitchenbyvictoria.com/
