Initially, I was going to make falafel for dinner last night. But I didn’t really feel like taking the time to fry up the little balls, nor did I feel like eating fried food. And so, falafel burgers were born.
I’m not going to lie, I’m a little obsessed with these burgers.
As in, I may or may not have eaten them for 3 meals in the past 36 hours.
Some of them fell apart a tiny bit when I flipped them, but they taste too good for me to really care.
Serve with warm pita (which I made, but need to try again before the recipe is blog-worthy). You can add a yogurt sauce or some lettuce, tomatoes and onions. But really? You probably won’t need them. The pita + burger are delicious and flavorful enough on their own.
- 2 cans chickpeas, drained and rinsed
- 1 c carrot, chopped (about 2 medium carrots)
- 1 c yellow onion, chopped (about 1/2 large onion)
- 3 cloves garlic
- 1/2 c whole wheat flour
- 1/2 c tahini
- 1/2 c olive oil
- 2 T lemon juice
- 2 tsp ground cumin
- Salt & pepper to taste
- Preheat the oven to 375F.
- Pulse the carrots in a food processor until completely minced. Add the beans, onion and garlic. Pulse until well-mixed.
- Transfer the beans to a large mixing bowl and stir in the remaining ingredients.
- Using the back of a spoon, pat about 1/4 cup of the mixture into a patty on a greased cookie sheet. Repeat, spacing the patties about 3 inches apart, until the cookie sheet is filled.
- Bake at 375F for 25-30 minutes, flipping halfway through, until the outside is browned and crisp.
- Repeat with remaining bean mixture.
- Serve on a warm pita.