Falafel Burger (Vegan)
2 cans garbanzo beans, drained and rinsed
1 small red onion, chopped
2 cloves garlic, grated or finely chopped
1 large handful parsley, chopped
3 to 4 tbsp chickpea flour
1 tbsp cumin
1 tbsp coriander
1 tbsp chili powder
1 1/2 tsp turmeric Salt and pepper, to taste
1/4 cup vegetable oil
1/2 cup tahini paste
3 tbsp water
Zest and juice of 2 lemons
1 to 1 1/2 cups romaine lettuce, or your choice of greens
1/2 seedless cucumber, sliced
2 vine-ripe tomatoes, sliced
1. Pat the beans dry with a paper towel and place into a food processor. Add in the onion, garlic, parsley, flour, spices and seasonings, and process until fairly smooth and very thick. Add chickpea flour if needed – so you can form patties.
2. Preheat a large, nonstick skillet with the vegetable oil. Form 4 large patties and cook 3 minutes on each side. Use some more oil to keep patties moist.
3. While the patties are cooking, get the sauce started: Place the tahini paste in a medium-size mixing bowl and add the water, lemon juice and zest, salt and freshly ground black pepper. Set sauce aside.
4. Serve burgers on a plate, with the greens, tomatoes and cucumbers. Top with tahini sauce.
Optional: These burgers can also be served with hamburger buns, the traditional way.
Recipe by Kirti Singh
Kirti Singh attends Bauman College of Holistic Nutrition and Culinary Arts. She is a mom to a 7 year old with autism and a 5 year old NT child.
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