SEARED FALAFEL BURGERS
These shortcut Egyptian-style falafels are made with frozen edamame and peas instead of the traditional fava beans. Sear them to make the most crunchy surface and pair them with buttery brioche burger buns.
Provided by Shahir Massoud
Categories Summer Quick & Easy Quick and Healthy Egypt Hamburger Sandwich Sesame Vegetarian Peanut Free Tree Nut Free
Number Of Ingredients 26
Steps:
- For the falafels:
- Preheat the oven to 425°F. Set a large pot of salted boiling water over high heat, and prepare an ice bath. Blanch the edamame and peas in the boiling water for 2 to 3 minutes, then immediately transfer to the ice bath. Drain and dry.
- Transfer the edamame and peas to the bowl of a food processor and add the flour, parsley, cilantro, dill, mint, onion, garlic, cumin, coriander, caraway seeds, chili flakes, baking powder, and salt. Pulse until smooth. The falafels should be the consistency of wet sand and keep their shape when you form some into a ball in your hand.
- Divide the falafel mix into 8 to 10 burgers, depending on your preferred size, then form into patties. Bake in the preheated oven for 16 to 18 minutes or until the tops are golden brown and the burgers are keeping their shape-don't worry about flipping them. This step can be done ahead of time.
- To make the Tahini Mayo:
- Combine the garlic mayo and tahini in a bowl. If the mixture is really thick, add a little cold water to loosen it.
- To serve:
- Heat the canola oil in a large pan over high heat. Fry the burgers for 1 to 2 minutes, until the surface is crispy, then flip and fry for another minute. Transfer to a plate and sprinkle with salt to taste.
- Toast the brioche buns, making sure not to burn them, then spread Tahini Mayo on each side of the bun. Layer with a falafel burger, lettuce, tomatoes, turnips, and hot sauce to taste.
FALAFEL BURGERS
Reprinted from Pretty Simple Cooking by Sonja and Alex Overhiser, with permission from the publisher.
Provided by Sonja and Alex Overhiser
Categories Main dish
Time 55m
Yield 8
Number Of Ingredients 22
Steps:
- Preheat the oven to 375°F.
- Make the burgers: Drain and rinse the chickpeas. Blot them with a paper towel or clean dish towel to remove any extra moisture, then place them in the bowl of a large food processor. Add the sesame seeds and process for a minute or so until a paste-like consistency is formed (if necessary, stop and scrape the sides of the bowl, and process again). Scrape the mixture into a large bowl.
- Peel the garlic, red onion, and carrots. Chop the onion and carrot in rough chunks. Add the garlic to the food processor and process until finely chopped. Add the carrot and onion and pulse several times until finely chopped. Add the cilantro to the processor and pulse a few more times until chopped.
- Scrape the vegetables into the bowl with the chickpeas. Stir in the flour, cumin, coriander, cayenne, kosher salt, and black pepper. Mix with a spoon or with your hands until fully combined, then form 8 round patties and place them on a baking sheet.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add 4 of the burgers and fry them for 1 to 2 minutes per side, until golden brown. Remove the cooked burgers and place them back on the baking sheet. Wipe out the pan, add an additional drizzle of oil, and fry the remaining 4 burgers, keeping in mind that the pan will be hotter and the cooking time slightly quicker for the second batch.
- Once all burgers are browned, place them in the oven on the baking sheet and bake 15 minutes on one side, then flip and bake another 15 minutes. Remove from the oven and place on a wire rack to cool for at least 10 minutes.
- Make the sauce: Peel and finely mince the garlic. Chop the dill. Juice the lemon. In a small bowl, stir together the garlic, dill, lemon juice, Greek yogurt, olive oil, kosher salt, and 2 tablespoons water. Store leftovers in a sealed container in the refrigerator for to 2 weeks.
- Assemble the burgers with the yogurt sauce and desired fixings.
FALAFEL WITH TAHINI SAUCE
There's not one "right" way to make a falafel. So if you like less onion, put in less onion. If you like more herbs, put in more herbs. More spice, more spice. It's really up to you.
Provided by Amanda Cohen
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 28
Steps:
- Make the spice mix: In a skillet over low heat, toast the coriander and cumin seeds until fragrant, 1-2 minutes. Grind the toasted seeds in a spice grinder. Add the dried parsley, granulated garlic, chili powder, granulated onion, za'atar, sumac, allspice, chili flakes, a few turns of black pepper and continue grinding to combine. Set aside. Spice mix will keep for several weeks in an airtight jar.
- For the falafel: In a food processor, add the chickpeas, chopped onion and garlic, parsley, cilantro, baking soda, spice mix and salt. Pulse until the mixture's combined and the chickpeas are pea-size, stopping and stirring halfway through. Tightly pack the falafel mixture into balls the size of an extra large marble and set aside.
- Fry the falafel: Pour oil half full into a deep pan and set over medium heat. Secure a deep-fry thermometer to the pan's side and heat oil to 375 degrees F. Using a spider strainer, gently drop the falafel balls, one at a time, into the hot oil making sure the pot isn't overcrowded with falafel. Cook until most of the bubbles have disappeared and the falafel is golden brown, 1-2 minutes. Remove to a wire rack fitted over a baking sheet to cool and repeat the process until all of the falafel balls are cooked.
- Make the tahini dressing and assemble the dish: In a blender add the garlic, water, tahini, lemon juice, olive oil, and salt. Blend until combined. Taste for seasoning, adding more salt and lemon juice if necessary and blend again. Set aside. Tahini sauce can be made several days ahead and stored in the refrigerator. To serve, place falafel balls on a platter, drizzle with tahini sauce and garnish with parsley and a lemon wedge.
FALAFEL SPICED TURKEY BURGER
Steps:
- For the patties: Heat the olive oil in a large skillet over medium heat. Add the onion and a pinch of salt and cook until soft, 5 to 7 minutes. Add the garlic, coriander, cumin and cinnamon and cook until fragrant, another minute. Remove from the heat and let cool slightly.
- Meanwhile, combine the egg and breadcrumbs in a large bowl. Add the turkey, spread it out, and sprinkle it evenly with 3/4 teaspoon salt, a few turns of black pepper, the crushed red pepper, cilantro and the slightly cooled onion mixture and use your hands to mix to combine. Do not overmix. Form into 4 balls, then flatten the balls into patties (make the patties bigger in diameter than you ultimately want them since they'll shrink while cooking-about 4 inches is good. If you're forming these in advance, place them on a parchment-lined baking sheet, cover with plastic wrap and refrigerate until ready to cook.
- Heat a large skillet with a thin layer of olive oil over medium-high heat. Sprinkle both sides of the patties with salt and pepper and cook until browned and the patties have an internal temperature of 160 degrees F, about 5 minutes on each side.
- For the tahini yogurt sauce: Stir together the yogurt, tahini, garlic, lemon zest and juice in a bowl until smooth and spreadable. Stir in the mint and season with salt and pepper and hot sauce, if using.
- For serving: Toast the buns in the skillet used for the patties, adding a little more olive oil as needed, until they get lightly browned and crisp around the edges. Assemble the burgers with a slathering of tahini yogurt sauce, a little pile of onions, a leaf of romaine and a couple of torn fresh mint leaves. Enjoy!
FALAFEL BURGERS
A healthy burger that's filling too. These are great for anyone after a satisfying bite low in calories.
Provided by Good Food team
Categories Lunch, Main course, Snack, Supper
Time 16m
Number Of Ingredients 12
Steps:
- Drain the chickpeas and pat dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.
- Heat the sunflower oil in a non-stick frying pan, and fry the burgers for 3 mins on each side until lightly golden. Serve with the toasted pitta bread, tomato salsa and green salad.
Nutrition Facts : Calories 161 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
More about "falafel burgers with cabbage salad and tahini spread food"
FALAFEL BURGERS WITH LEMON-TAHINI SAUCE - WILLIAMS …
From blog.williams-sonoma.com
THE FALAFEL IS PART OF MY ISRAELI PSYCHE – HERE’S MY RECIPE
From theguardian.com
23 BEST VEGGIE BURGER RECIPES - FOOD NETWORK
From foodnetwork.com
FALAFEL-STYLE BURGER RECIPE | NURISHH PLANT-BASED CHEESE
From nurishhplantbased.com
HOMEMADE VEGAN FALAFEL BURGER (PATTIES AND TOPPINGS)
From alphafoodie.com
FRESH HERB FALAFEL RECIPE | BON APPéTIT
From bonappetit.com
FALAFEL VEGGIE BURGERS - SOMETHING NUTRITIOUS
From somethingnutritiousblog.com
5/5 (5)Category MainServings 4Total Time 30 mins
FALAFEL BURGERS - PRESSREADER
From pressreader.com
FALAFEL SLIDERS WITH TAHINI SLAW - A CEDAR SPOON
From acedarspoon.com
BEST FALAFEL BURGERS RECIPE - HOW TO MAKE FALAFEL - DELISH.COM
From delish.com
TAHINI-SMOTHERED CHARRED CABBAGE RECIPE | BON APPéTIT
From bonappetit.com
CRISPY CABBAGE SALAD WITH MAPLE TAHINI DRESSING - JUSTINE DOIRON
From justinesnacks.com
GRILLED FALAFEL BURGERS WITH SPICY GREEN TAHINI
From playswellwithbutter.com
FALAFEL BURGERS WITH GREEN TAHINI SAUCE - MAKEGOODFOOD.CA
From makegoodfood.ca
FALAFEL BURGERS WITH CABBAGE SALAD AND TAHINI SPREAD RECIPES …
From recipert.com
FALAFEL SALAD WITH LEMON-TAHINI DRESSING - EATINGWELL
From eatingwell.com
FALAFEL BURGERS
From eatingwell.com
LENTIL-TAHINI BURGERS WITH PICKLED CABBAGE - COOKING LIGHT
From cookinglight.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love