EASY FALAFEL BURGERS
You only need 8 ingredients and 1 bowl to make these Falafel Burgers! Packed with heart-healthy chickpeas and fresh herbs for a hearty plant-based main.
Provided by Caitlin Shoemaker
Categories Main
Time 40m
Number Of Ingredients 15
Steps:
- Preheat the oven to 400F and grease or line a baking sheet. Toss the Onion, Parsley, and Cilantro into a Food Processor and process until finely chopped. Add the remaining ingredients to the Processor and pulse until a coarse (but evenly combined) meal forms.
- Slightly wet your hands, divide the dough into 6 even patties, and shape each one into a circle about ½ - ¾ " thick. Place the burgers evenly across the baking sheet, making sure each burger has some room around it.
- Bake in the middle rack of the oven for 20 minutes, then remove and flip the burgers. Return to the top rack of the oven and bake for an additional 10-15 minutes.
- Serve as desired; leftovers will keep in the fridge for up to one week, or can also be frozen for up to two months.
FALAFEL BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 481 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 3 milligrams, Sodium 453 milligrams, Carbohydrate 66 grams, Fiber 13 grams, Protein 21 grams
FALAFEL WITH CANNED CHICKPEAS
Falafel made with canned chickpeas - just like the ones you taste in a Greek restaurant. Makes about 12 patties. Serve with hummus or tzatziki sauce.
Provided by Dani
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 12
Number Of Ingredients 14
Steps:
- Mash chickpeas in a bowl using a masher. Combine mashed chickpeas, onions, parsley, and garlic in a blender and blend until smooth.
- Mix eggs, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne together in a bowl. Add chickpea mixture and mix together. Add bread crumbs slowly and combine using your hands until mixture isn't sticky, but will hold together when frying.
- Heat oil over medium-high heat in a skillet. Form mixture into about 12 patties about as wide as the palm of your hand. Fry patties in the hot oil until browned, 3 to 4 minutes per side.
Nutrition Facts : Calories 134.4 calories, Carbohydrate 21.5 g, Cholesterol 31 mg, Fat 3.3 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 0.6 g, Sodium 571.1 mg, Sugar 2.2 g
EASY FALAFEL BURGERS
Whizz up chickpeas with garlic, spices and herbs to make delicious vegetarian patties for lunch or dinner
Provided by Chelsie Collins
Categories Dinner, Lunch, Snack, Supper
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 476 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 2 milligram of sodium
CHICKPEA BURGER
This burger is so delicious, you will not miss the meat, promise! Here's a tip: If you don't want this patties to fall apart, you absolutely need to make a rough chop while processing, also try making thinner patties.
Provided by Chouny
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Peel the carrots, grate them coarsely and set them aside.
- Peel and roughly chop the garlic.
- Drain and rinse the chickpeas and put them into a food processor with the garlic, ground spices, salt and pepper. Slightly process to obtain a rough paste then add the carrot, egg, and flour and process briefly until evenly mixed but slightly rugged.
- Heat the oil in a frying pan and divide the mixture into 8. Fry in batches for 2-3 minutes on each side, until golden, then drain on kitchen paper.
- Keep opened chickpea can to cut round shapes in bread slices. Toast each slice in toaster or in frying pan.
- Serve with slices of tomato and red onions and mayonnaise.
FALAFEL: CHICKPEA PATTIES
Provided by Food Network
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Make the Falafel: Soak the chickpeas in cold water in the refrigerator overnight.
- Drain the chickpeas and place them with the onion in the bowl of a food processor. Add the rest of the ingredients, except the oil. Mix well. Process the mixture a second time. Form the mixture into walnut-sized balls and deep-fry or pan-fry in hot oil.
- Make the Sandwiches: Stuff the pitas with lettuce and nestle the falafel patties inside. Top with the rest of the ingredients and drizzle with the tahini sauce. Serve immediately.
- Mash the garlic and salt together. Add the tahini, mixing well. The sauce will thicken. Gradually add the water, blending thoroughly. Then add the lemon juice. Blend well.
- Note: This can be a thin or thick sauce, depending upon the use and preference. Simply adjust with lemon juice and water. This can be used with vegetables or in combination with other recipes.
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EASY CHICKPEAS & CARROT FALAFEL BURGERS - JO'S KITCHEN …
From joskitchenlarder.com
5/5 (8)Total Time 25 minsCuisine Middle EasternCalories 97 per serving
- Put all the ingredients in the bowl of food processor and whiz until smooth. Taste and adjust seasoning with salt and pepper as per your liking.
- With floured hands shape the mixture into 4 large patties (feel free to adjust the size of the patties as per your needs especially when feeding kids when small size patties would be more appropriate).
- Heat up the oil in a large non-stick frying pan and fry your falafel burgers until nicely browned and warmed through ( 3-4 minutes per side).
FALAFEL CHICKPEA BURGERS RECIPE | LIVESTRONG.COM
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Servings 4Calories 397 per servingTotal Time 1 hr
- Preheat the oven to 400°F. Add the chickpeas, onion, flour, garlic, cumin, coriander, salt, and cayenne to a food processor. Pulse until mixture resembles lumpy hummus. Stir in the parsley.
- Form the mixture into four balls; place onto a large unbleached parchment paper-lined baking sheet. Pat with your fingertips into four (4-inch-diameter) patties. Brush the patties with 1 tablespoon of the oil. Bake for 30 minutes.
- Gently flip over each burger, brush with another 1 tablespoon of the oil, and bake until crisped, firm, and well browned, about 10 minutes more.
- Thinly spread the tahini on the cut surfaces of the English muffins. Place each falafel burger patty on the English muffin bottoms.
CHICKPEA FALAFEL BURGER - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
5/5 (16)Total Time 25 minsCategory Main CourseCalories 203 per serving
- In a food processor, pulse all of the ingredients together (except for the oil!) until you get a well-combined mixture (this should take 4-5 minutes). The mixture will be green in colour as this recipe uses a lot of parsley.The falafel mixture will be a little bit sticky, I just use a spoon to spoon out the mixture into my frying pan and shape the patties. If the mixture is way too wet, just add a little bit of more flour (but not too much as you don't want a doughy texture).
- Heat 1-2 tbsp of oil in a frying pan, then drop the falafel patties into the pan using a spoon to form discs.
- Fry until the bottom is browned, then gently flip to the other side and fry until it's browned as well.
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