Saturday, April 15, 2017

Food For Thought: Falafel Burger recipe

I know, I know. It was our foodie day yesterday, and we are ignoring writing prompt for today. Sorry for the confusion but we started our Easter festivities already and we weren't able to get on here. We hope to make up for it with a yummy vegan recipe for falafel burgers. (For you carnivores out there...it really is yummy.)

There are several options out there for us vegans/vegetarians who still want to participate in the joys of burger eating. Boy, have things changed since I first started on the non-meat train. Now, you can buy soy, veggie or tempeh based-burgers that really aren't too bad. I always say, though, that homemade anything is better than pre-made, store-bought stuff. With summer coming, I thought I'd share a few wonderful BBQ and warm-weather recipes that will even have those meat-and-potato-type people in your life wanting to give it a go.

Since I'm the only one around here who eats these sorts of meals regularly, I usually end up making a batch of various meatless burgers then freeze them for future burger nights. This particular recipe freezes well, and you can eat them in a bun, wrap, pita or just crumbled up in a salad.

For the spices, I usually eyeball everything because I know how I like it to taste. But feel free to follow the measures until you figure out how you like it. Also, you can pan-fry or grill these, but I usually use the oven method.

Good luck with this one and feel free to share your own 'burger' recipes!

Happy eating.
~~~~~~~~~~~~~~~

Patties:
~ 1 can chickpeas, drained and rinsed (You can also use ones you've soaked overnight and boiled. This just saves work)
~ 1 onion
~ 3 minced garlic cloves
~ 1/4 cup of fresh parsley (dried is good too, just use less)
~ 2 tablespoons tahini
~ 2 teaspoons cumin
~ 1 teaspoon coriander
~ 1/2 teaspoon salt
~ 1/8 teaspoon black pepper
~ 1/4 teaspoon cayenne
~ 1 teaspoon lemon or lime juice
~ 1 teaspoon baking powder
~ 1 cup bread crumbs

Falafel sauce:
~ 1 small container nondairy yogurt
~ 2 tablespoons tahini
~ 1/2 peeled, seeded, chopped cucumber
~ 2 teaspoons lemon juice
~ 1 teaspoon dill

**Preheat oven to 400**
Prepare the sauce first. Combine yogurt, tahini, cucumber, juice, dill and salt and pepper to taste in a small bowl. Refrigerate for at least 30 minutes. While it's chillin', make the burgers.

1) Pulse chickpeas with food processor until pasty. You could also use a masher for this step. Transfer peas to a mixing bowl.

2) Add the onion, parsley, tahini, cumin, coriander, salt, pepper, cayenne, lemon/lime juice and baking powder, then slowly add the crumbs until everything sticks together (you may need to add more). Form into patties.

3) Place patties on a non-stick cookie sheet and bake them for about 10 to 12 minutes until the bottoms are golden, then flip them all over and cook for another 10 to 12 minutes. After that time, take them out and allow to cool.

Add your favorite bun and condiments.

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