As part of my quest to find a great veggie burger, I tried making – the FALAFEL BURGER. Falafels have a place in my heart for I consumed many fried falafels in pita during my college years at UC Santa Barbara in the little town of Isla Vista.
I wanted to replicate the falafel flavor without the fat that’s usually found in traditionally deep-fried versions
This version of a plant-based vegan falafel burger, of course, is not fried and turned out most excellent! Served with baked KALE CHIPS and one of our favorite wines from Calcareous Vineyard, this is at the top of our list for the yum factor.
Have a look at a few more plant-based sandwiches:
- Grilled Mushroom, Eggplant Sandwich
- Pita Falafel Sandwich with Tahini Sauce
- Tempeh Reuben Sandwich
- Tofu Eggless Salad Sandwich
- Black Bean Mushroom Burgers
This falafel burger nutrition reflects that it is low in fat, high in fiber and protein-rich. It is made with mashed chickpeas, garlic, and fresh herbs. Instead of being rolled into balls for frying, just flatten into burger sized patties and bake on each side for a total of 20 minutes.
This easy falafel burger recipe is pretty simple and may become your go-to when craving those Middle Eastern flavors. If that’s what you’re looking for, you should also try my Middle Eastern Vegetable Salad with Tofu Feta.
Top these vegan falafel burgers with crisp veggies like tomato, red onion, sprouts, and delicious tahini sauce. You can also serve this burger (without the bun) with my Greek Nachos using our favorite, homemade dairy-free tzatziki… and you’re in Middle Eastern flavor heaven.
As a side note, you may be interested to know that this wine won “Wine of the Year” at the 2012, San Diego International Wine Competition. Read a fun article about the judging process here. It is the 2008 Calcareous Winery Syrah from Paso Robles, California.
Follow the recipe below on how to make falafel burgers!
I’d love to hear your feedback in the comments below for this baked Falafel Burgers recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
- 1 15 oz can garbanzo beans chickpeas
- 2 cloves garlic smashed
- 1 small onion chopped
- 1/4 cup parsley chopped
- 1/4 cup mint chopped
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/3 tsp baking soda
- 3/4 tsp sea salt
- juice of 1 lemon
- 3 dashes Tabasco sauce
- chickpea flour
- 4 whole wheat burger buns
- sliced tomatoes red onion, lettuce and tahini dressing for serving
- Tahini Dressing:
- 1/4 cup tahini
- juice of 1 lemon
- sea salt to taste
- Preheat oven to 400 degrees
- Place half of the garbanzo beans in a food processor and pulse a few times until chopped, but not smooth. Transfer to a large bowl.
- Place the remaining garbanzos in a food processor with garlic, onion, herbs, spices, baking soda, salt, lemon juice, and Tabasco. Pulse to a thick paste. Transfer to bowl with the chopped garbanzos.
- Add enough chickpea flour to make them easy to handle. Stir to combine. Shape into patties and place onto a sprayed baking sheet.
- Bake 15 to 20 minutes, flipping burgers half way through until golden and firm.
- Serve with all of the fixins’ and a dollop of tahini dressing.