Falafel Burger (Vegan)

  • Falafel Burger (Vegan)

    Salmon Fishcakes


    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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