Falafel Burgers
Description
Smoky Middle Eastern spices and a zesty tahini-and-yogurt dressing give these falafel burgers their appeal. If you're expecting a ho-hum meat-free burger substitute, you'll be surprised by this vegetarian classic.
Ingredients
- 2 cups dried garbanzo beans or chickpeas
- 1/2 tablespoon baking soda
- 1 cup fresh parsley leaves
- 1 cup fresh cilantro leaves
- 1/3 cup all-purpose flour
- 1 jalapeno pepper, seeded
- 6 garlic cloves
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon zest
- 2 teaspoons ground cumin
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon baking powder
- 3/4 cup plain greek yogurt
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 1/2 teaspoon salt
- 8 hamburger buns, split and toasted or whole pita breads
- optional toppings: lettuce leaves, pickled onion, feta cheese, red onion, tomato or cucumber
Directions
- In a large bowl, cover garbanzo beans with water. Stir in baking soda. Cover; let stand overnight. Drain; rinse and pat dry.
- In a food processor, combine garbanzo beans, parsley, cilantro, 6 tablespoons flour, jalapeno, garlic, 2 tablespoons lemon juice, lemon zest, cumin, salt, pepper and baking powder. Pulse until crumbly. Using hands, try to shape a small portion into a ball. If mixture is too dry, add water 1 tablespoon at a time. If mixture is too wet, add more flour, 1 tablespoon at a time. Transfer to a large bowl. Cover and refrigerate 30 minutes.
- Shape garbanzo bean mixture into 8 3/4-in.-thick patties. Arrange on a parchment-lined baking sheet. Refrigerate 30 minutes. Preheat oven to 450°.
- Bake until lightly browned, 18-22 minutes, turning once. Meanwhile, in a small bowl, combine yogurt, tahini, lemon juice and salt. Serve patties on buns with yogurt sauce and desired toppings.
