Falafel Turkey 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 TURKEY BURGERS

Steps:

• Chop the ingredients. In a food processor, pulse the parsley, cilantro, garlic, and red onion about 10 to 15 times or until well chopped. Add the cumin, salt, pepper, lemon juice, and chickpeas and repeat until minced.
• Make the burger mix. Either in the food processor or in a bowl, combine the ground turkey with the minced falafel ingredients.
• Make the patties. Divide the mix into 6 equal portions in a rough ball shape (5 1/2-ounce patties.) Place between two pieces of parchment paper and press down with a plate or saute pan until the patties are 1/2-inch to 3/4-inch thick. You can also form the patties by hand without parchment paper and jut wetting your hands with a little water to keep the mix from sticking to your hands.
• Grill the falafel burgers. Over medium-high heat, grill the burgers 5 minutes on each side until cooked through. When the burgers are about half-way done cooking on the second side top with any cheese.
• Assemble. Stack the cooked burgers on toasted whole wheat buns, feta cheese, tzatziki sauce, and pickled onions.

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 BURGERS WITH CABBAGE SALAD AND TAHINI SPREAD

Steps:

• Make the cabbage salad: Toss the cabbage, olive oil, lemon juice, honey and mint in a medium bowl. Season with salt and pepper.
• Make the tahini spread: Whisk together the tahini, lemon juice, and 1/4 cup water. Add up to 2 more tablespoons of water until the mixture is the consistency of mayonnaise. Season with salt and pepper.
• Make the burgers: Combine the onion, scallions, garlic, parsley, cumin, coriander and 1/2 teaspoon each salt and pepper in a food processor and pulse until finely chopped. Mash 1/2 cup of the chickpeas in a small bowl with a fork; set aside. Add half of the remaining chickpeas to the food processor and pulse until finely chopped (the mixture should look smooth but not pasty). Add the remaining whole chickpeas and pulse until roughly chopped (a few chickpeas may remain whole).
• Transfer the food processor mixture to a large bowl; add the chickpea flour and reserved mashed chickpeas and fold together with a rubber spatula until well combined. Form the chickpea mixture into four 4-inch-wide patties (1/2 to 3/4 inch thick). Place on a plate lined with wax paper. Loosely cover and chill for at least 30 minutes or up to overnight.
• Heat the olive oil in a large nonstick skillet over medium heat. Add 2 patties; cook until dark brown and crisp, about 4 minutes. Carefully flip and cook until the other side is browned and the patties are hot in the center, 3 to 4 more minutes. Repeat with the remaining patties. Spread the tahini spread on the buns. Serve the burgers on the buns with the cabbage salad, pickles and pepperoncini.

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.

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.