The falafel burger didn’t exactly fulfill my goals of looking for a higher-protein burger, and it does have oats in it, which though not quite as much of a filler as bread crumbs, is not, in my opinion, an ideal ingredient in a burger that already has chickpeas for carbs. But the idea of a falafel burger was so tempting that I didn’t care. I was excited to try this recipe, and it came together easily with ingredients I usually keep around or use.
In reality the burgers were just so-so: tasty enough, but a little crumbly and dry. They were pretty filling, which is good, and maybe would have been better with a generous amount of sauce on them. I made them to take to work for lunch so there was usually just a little sriracha and pickles on them as my topping.
I was happy enough to eat them, but probably wouldn’t make them again.
Recipe Flexibility: 4/10
FABULOUS UN-FRIED FALAFEL BURGERS
FABULOUS UN-FRIED FALAFEL BURGERS By Wendy Solganik Makes 8 burgers Preparation Time: 1 hour Cook Time: 10-15 minutes
2-3 large garlic cloves
Packed ½ cup fresh flat leaf (Italian) parsley (just chop off the bottom part of the stems) ( I just used more cilantro)
Packed ½ cup fresh cilantro (no need to remove the tender stems)
½ cup scallions, rough chopped
2 14½ ounce cans chickpeas (garbanzo beans), rinsed and drained-reserving at least 2 tablespoons of the liquid
1 cup rolled oats
2½ tablespoons fresh lemon juice
2 teaspoons ground cumin
1 teaspoon ground turmeric
1½ teaspoons ground coriander
1 teaspoon salt (or not)
¼ teaspoon pepper
¼-½ teaspoon crushed red pepper flakes
I have made many attempts at a baked falafel and even falafel burgers, but had not hit on the “one” that packed a full-of-flavor punch like a fried falafel ball does—until this. Instructions: Place garlic, parsley, cilantro and scallions in the bowl of a food processor and process until mixture is finely chopped. Add all other ingredients and process, scraping down sides as necessary, until all ingredients are blended, but do not over process into a paste. You want the mixture to have a bit of its texture left, but be able to stick together easily. If mixture is too dry, add the reserved liquid from the chickpeas, one tablespoon at a time, pulsing to incorporate the liquid. Transfer the mixture into a bowl and refrigerate for 30 minutes. Form into patties and reserve on a plate. Place a nonstick skillet over medium-high heat for a few minutes until pan is hot. Place patties in pan and let cook for 5 minutes. Flip patties and let them cook for another five minutes. Remove from pan. Patties should be nicely browned and crisp on each side but not burned. Serve topped with a little Tahini Sauce (see recipe below), atop a green salad, alongside a chopped salad (like Taboulleh), or fixed up as a burger on a bun with lettuce, tomato, pickle slices and Tahini Sauce. Chef’s Note: Veggie burgers can be served immediately or refrigerated for up to a week. Simply reheat them in a pan, a toaster or a microwave before serving.