You have no idea how excited I am to share this recipe with you. I think that’s how I know for sure that I’m on the right path here with blogging, because I fricken love sharing recipes with you all.
The idea for the falafel burger came to me like most things: suddenly, when I wasn’t even thinking about food at all. My mind just whispered those two words together, “falafel burger,” and I responded aloud “YASSSS.”
As you may have noticed (or noticed, or noticed), I like to add an Eastern and Mediterranean flair to my foods. At home, I pretty much live on vegetables and tahini sauce, and I am always making falafels, hummus, curry, or some tomato-based sauce with lentils or chickpeas. Mitchy and I recently when to a restaurant where we go a lot, and I decided to try something new, so I asked him if I should get the veggie burger or the “masala bowl,” and he said “I should get the veggie burger, but we already know that you would like the masala bowl.” He knows me too well. The masala bowl was delicious.
So the point is, I have an appreciation for Eastern styles in food, so this Mediterranean-American fusion of foods in my falafel burger is making me really happy. I am taking a class right now about cultural globalization (actually I just finished my final for it– woo hoo!) and this recipe is striking me as a considerably obvious sign of globalization with the fusion of the Mediterranean and American cultures that produced it. So rad.
I tagged a blend for my favorite tahini sauce along with the burger recipe, so if you try it please do let me know what you think! For the accompanying beet hummus, you can head over to my recipe, or you can use any other store-bought hummus if you’re short on time. No big deal, but if it were up to me, I would say the unique flavor of the beet hummus is definitely worth it.
Thanks for hanging’ out!
Adapted from the falafel recipe by Joan Nathan at Epicurious.
- ♥ 1 cup dried chickpeas, soaked overnight
- ♥ 1 cup brown or green lentils, cooked
- ♥ 1 cup steamed brown rice
- ♥ 1/4-1/2 cup flour
- ♥ 2 tablespoons dried parsley
- ♥ 2 tablespoons dried cilantro
- ♥ 1 teaspoon salt
- ♥ 1 teaspoon cumin
- ♥ 1 teaspoon baking powder
- ♥ 1/2 teaspoon onion powder
- ♥ 1/2 teaspoon garlic powder
- ♥ 1/4 cup tahini
- ♥ 1/4 cup water
- ♥ Juice from 1/4 lemon
- ♥ 1/4 teaspoon salt
- ♥ 1/4 teaspoon garlic powder
- Preheat oven to 350 degrees
- Combine all burger ingredients in a food processor and combine just until you can pinch it together and it is sticky. There should still be chunks of chickpeas and brown rice for texture.
- Form mixture into burgers with hands, should make about 4-5.
- Place burgers on parchment paper-covered baking sheet and bake for 25 minutes.
- Flip burgers over, and bake for another 15-20 minutes (past 20 minutes and it will get a bit tougher)
- Remove from oven and serve with your favorite burger toppings. To stick with the Mediterranean taste, I suggest hummus, tomatoes, lettuce, cucumbers, onions, kalamata olives, and tahini sauce.
- Stir together the tahini, water, lemon juice, salt, and garlic powder, adjusting to taste preferences. I suggest stirring with a fork to make it faster.
- ♥ Instead of dried, soaked chickpeas, you can also use one can
- ♥ I have used gluten-free flour in place of all-purpose for the burgers, and it works great!
- ♥ Fresh parley and cilantro would work beautifully in place of the dried ones
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