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.
Falafel Burgers
Makes about 15 burgers
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.
Any idea how to keep the patties from crumbling a bit? I tried adding a little extra flour, but it didn’t seem to do the trick…
{ 40 comments… read them below or add one }
those look SOOOO good!!!! can’t wait to make them.
Jen recently posted..Kale and Walnut Quinoa
They are. I already want to make more!
I love the baked approach to these – I like the flavor of falafel but it is often too greasy for my tastes. For the crumbling issue, maybe add an egg or some egg whites?
Victoria (District Chocoholic) recently posted..Lindt Feinherb- Chocolate from Germany
That might work… though it was already pretty wet? Hmm….
Ohhh these sound AMAZING. I love making my own veggie burgers at home – they’re so much better than the frozen kind in my opinion!
Beth @ Beth’s Journey to Thin recently posted..Me – 1- Wind – 0
Definitely!
I need these in my life!! I love falafel!
I would offer to send you some, but between Dan and I, they are almost gone…
Those look great and I think I have all the necessary ingredients. I guess I know what I’m having for dinner tonight!
Ellie @ The Mommyist recently posted..Nearly Nilla Wafers
These look fantastic – just like all of your creations! Can I ask where you get tahini? Would I need to go to a specialty store?
You should be able to find it at your regular grocery store. Sometimes it is the natural foods section, sometimes in international or specialty foods…
Perfect. Thanks, Julie!
What if you added an egg? That might help keep everything a little moister and not so crumbly? This is the most brilliant idea though – I really want to make one and right now! Thank you for sharing it!
Linz @Beyond Destination 26.2 recently posted..Snowed In
PRETTY DISHES!
I’d say try adding an egg, as per reduction of said crumbling…
Andrea @ The Skinny Chronicles recently posted..Books I Can’t Wait to Read
Looks so delish!
these look awesome! i was going to suggest adding an egg or a flax egg, too, but i see you already got that suggestion!
sarah (sarah learns) recently posted..taking responsibility
I’ve not had falafel so so long. Thanks for the reminder. Try adding an egg to bind and stop falling apart.
Debs @ DKC recently posted..Prices are rocketing in the spice world!
These look great and are a brilliant idea! So simple, yet I never thought of it. And I appreciate that they’re vegan! If I were to make them, as a vegan I of course wouldn’t use an egg to stop them from crumbling, but I’ve found that flax eggs work really well in holding things like this together too.
Sarah (Flavoropolis) recently posted..Virtuous Low Fat Cheezy Sauce
Just wondering if I could freeze them ? I live on my own so making a batch and having them on hand in the freezer would be great. Lokks delicious !
I haven’t tried, so I’m not sure. It is worth a shot, though!
If you try it, let me know!
YUM!!! I’m new to your blog so I don’t know if you are vegan.. but maybe decrease the oil a bit and add an egg to help hold things together and not adding extra moisture? Either way they sound delicious!
I’m not vegan, but an egg or flax egg sounds like a great idea!
Oh boy, they sound delish! I just wish I’d be able to get hubby to eat them…he hears chickpeas and immediately turns up his nose.
Courtney @ Sweet Tooth, Sweet Life recently posted..Butterscotch Blondies with Chocolate Glaze
More for you, then!
Will u marry me?
Yes! though I don’t know how Eric and Dan will feel about that…
haha
I cannot wait to make these!
Angela (Oh She Glows) recently posted..Recipe Link Love- Feb 26
After a 13 mile run I came home starving and opened up Angela’s “Recipe Link Love”
I was about to eat off my own arm by the time I got to the end of the post. I decided to make these delicious burgers. They haven’t come out of the oven yet but raw they were still delicious!! Now my breath will smell like onions all day
. Thank you!!!
Sharon recently posted..Week of Lazy
Congrats on your run, and I hope you enjoy them! Your comment is making me want to make them again…
I understand that deep-frying is the only sure-fire way to keep these things from crumbling. Too bad
dan recently posted..Vindaloo is Portugals Butter Chicken
I think that the suggestion to add a flax egg/regular egg to help it hold together would help a lot…and you’d still be baking instead of frying!
Yum!..I was looking for something interesting to cook for my lunches during the work week and this fits the bill. Thanks!
Thank you so much for this recipe!! I just made these after seeing them on Angela’s blog. I ended up using bread crumbs instead of flour and 1/4 cup of egg whites as well. They baked up to perfect patties and didnt fall apart at all. These are delicious
Thanks for the tips, and I’m glad you enjoyed them!!
LOVED them! I had a little batter leftover and couldn’t fit it on my cookie sheets so I saved it. I definitely just inhaled it at lunch today, raw. I scooped it up with sliced radishes and it was incredible. Then when the radishes were gone I scooped it up with my fingers. It wasn’t my proudest moment, but it was definitely delicious!
Hi. This looks so good and I want to make them but you don’t mention what size can of garbanzos to use.
The standard 15 ounce cans!
Just made these tonight and had no problems with crumbling. I did bake them about five minutes longer…. They were delicious!
I’m so glad you liked them!