Falafel Potato Burgers Food

FALAFEL BURGERS

Steps:

• Pulse the chickpeas, garlic, half each of the scallions, cilantro and pickled peppers, the panko and cumin in a food processor until smooth, about 3 minutes. Form into 4 thin 3-inch patties.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the patties and cook until a golden crust forms, 3 to 4 minutes per side.
• Meanwhile, whisk the yogurt with the pickled pepper brine in a medium bowl and season with salt. Toss the salad greens, chopped tomato and the remaining scallions and cilantro with half of the yogurt dressing in a large bowl.
• Put the falafel patties on the sandwich thins; top with the sliced tomato and the remaining yogurt dressing and pickled peppers. Serve with the salad.

FALAFEL BURGERS

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.

FALAFEL POTATO BURGERS

Steps:

• Saute onion and garlic in oil.
• Mash or puree garbanzos and potatoes together.
• Add sauteed onion, tahini, lemon juice, milk powder, soy sauce, and other spices as desired.
• Shape into patties and place on greased cookie sheet.
• Bake at 350 for 10 min on each side (they will be very soft when turning the first time) Alternately, you can pan fry them in a little oil (I use olive oil) if you prefer them golden and crispier on the outside.
• Serve in pita with lettuce, tomato, and cucumber.

FALAFEL BURGERS

Steps:

• put the first 6 items in a food processor and whiz to a chunky paste. Tip onto a floured surface and mould into 4 burgers (or 6 for children). Depeninding on the ingredients you use/omit you may need to add flour to bind them better.
• Burgers can be frozen at this stage.
• dust with flour and either fry in the olive oil for 2 mins each side or brush with oil and grill for 8 - 10 mins each side
• serve as desired. Goes well in a burger bun with sour cream and salad.

EASY FALAFEL BURGERS

Steps:

• Drain, rinse and dry the chickpeas thoroughly, then tip into the bowl of a food processor. Pulse until lightly broken up into coarse crumbs.
• Add the onion, garlic, spices, parsley, flour and some seasoning, and continue to pulse until combined. Using your hands, gently form the mixture into 4 patties about 10cm in diameter and 2cm thick.
• In a large pan, heat the oil and fry the falafels on each side for 2-3 mins or until golden (you may need to do this in batches). Lightly griddle the burger buns on the cut side in a griddle pan, or toast under the grill.
• Spread one side of each bun with hummus, top with a falafel burger, add a handful of watercress, then pop the remaining bun half on top.