Baked Falafel Burger
Yield: 6 burgers
1-1/2 cup dried chickpeas, rinsed thoroughly
3 cloves garlic
1 onion, roughly chopped
1 Tablespoon ground cumin
1/4 teaspoon cayenne
3/4 cup fresh parsley, roughly chopped
zest of one lemon
juice of 1/2 lemon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon baking soda
Preheat oven to 400° F.
Cover the beans by 4 or 5 inches with water in a bowl and let rest for 24 hours. Drain thoroughly.
Place the beans and all remaining ingredients in a food processor. Pulse until coarsely combined. If the mixture is struggling to come together, add a bit of water, but no more than 2 Tablespoons. The mixture will fall apart when cooking if there’s too much liquid. If water was added, stir in 1 Tablespoon of chickpea flour or all purpose flour. Adjust seasonings, and shape into 6 patties (it will be a fairly wet mixture).
Place the burgers on a liberally oiled baking sheet. Bake for 15-20 minutes, flipping them once halfway through, until golden and firm.
05 January 2010
Baked Falafel Veggie Burger
They might seem like one and the same--a veggie burger and falafel--but, well, they're not. Try this traditional, no box-mix method, which involves grinding up soaked chickpeas instead of canned or home-cooked ones. It's very good, obviously, with all types of tahini sauce, as pictured in the horrifying photo above (ideally you'd put this on a bun, heh), or with an easy cucumber yogurt sauce. Don't forget the squirt of Sirracha.