As part of my quest to find a great veggie burger, I tried – the FALAFEL BURGER. Falafels have a place in my heart for I consumed mucho quantity of “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 in them from being traditionally deep fried in oil.
This version, 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 burger is low in fat, high in fiber and protein rich, and 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 recipe is pretty simple and may become your go-to when craving those Middle Eastern flavors.
Top with crisp veggies like tomato, red onion, sprouts and delicious tahini. 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.
I'd love to hear your feedback in the comments below for this Falafel Burger recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking