Homemade Falafel Burgers

Falafel is not something I ever considered making from scratch, but then I read a recipe and realized it’s quite simple! It’s basically baked hummus, and I have a minor obsession with homemade hummus lately. I love cooking with chickpeas because they are a great source of protein, are in can so they are easy to store and always have on hand, and with minimal added spices and flavors, you have something great like hummus or falafel. And they’re great plain too. That is why I love chickpeas.

IMG_2695.JPG

Homemade Falafel Burgers

(recipe adapted by Oh She Glows and by Savvy Eats)

First off, the original recipe said it made 12 large burgers. There are only two of us, and I wasn’t so sure what this would taste like or how they would turn out, so we halved the recipe and it made 7 burgers. If you want the original 12, just double everything.)

Ingredients:

  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 small carrot, peeled and roughly chopped
  • 1/2 small onion, peeled and roughly chopped
  • 1.5 cloves garlic
  • Juice from 1 lemon (1T)
  • 1/8 C EVOO (extra virgin olive oil)
  • 1/4 C tahini
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika (and more for sprinkling on top)
  • 1/3 plus a little more, whole wheat flour
  • 1/2 C sunflower seeds

Instructions:

  • Preheat oven to 375* and line a baking sheet with parchment paper or a mat (I use Silpats, they are great). In a food processor, process garlic, carrot, onion. Add chickpeas, lemon juice, olive oil, tahini, cumin, and salt. Process until fully combined. (now it’s basically hummus)
  • Add the flour and process again. Scrape down sides to fully incorporate. Stir in sunflower seeds and pepper and paprika (do not process).
  • Spoon about 1/4 C – 1/3 C batter onto baking sheet with wet hands. Flatten until patty is about 1/4 inch thick.
  • Sprinkle top of each patty with paprika.
IMG_2691.JPG
  • Bake for 20 minutes, then flip for another 5-10 minutes. They are done when golden brown and slightly firm. Let cool for about 15 minutes. Store in refrigerator only when completely cooled.
IMG_2693.JPG

We served ours with a side salad of mixed greens, red pepper, feta cheese, cucumber. Mixed with a dressing of olive oil, greek seasoning, salt and pepper. It was all delicious together!

IMG_2697.JPG

Have you made falafel before? Or eaten it?

Also, yesterday I had a picture of my pita chips on Food Gawker AND TasteSpotting! Holla.

Related Posts Plugin for WordPress, Blogger...