Chickpea Falafel Burgers Recipes

FALAFEL RECIPE WITH CHICKPEAS

Steps:

• Add chickpeas to a large bowl and rinse them well at least thrice. Soak them in fresh water for at least 12 hours.
• After the soak, discard the water and rinse them well with fresh water. Drain them to a colander.
• Add chickpeas, cumin, coriander, pepper, cayenne, salt, onion, garlic, parsley and flour to a food processor or a grinder. Process to a coarse mixture without adding water.
• The mixture must resemble the texture of wheat semolina or couscous and not like a smooth paste. If the mixture is not processed well the balls can fall apart while frying in the oil.
• Test the processed dough by taking a small portion (1½ to 2 tbsps.) to your palm and press it down with your fingers and shape to a ball. The mixture should hold shape. If not process a little more until it passes this test.
• Optionally refrigerate for an hour. This step helps the mixture to bind well. This mixture keeps good in the refrigerator for up to 2 days.
• When you are ready to fry the falafel, add baking powder. I use it only for the air fryer and baked versions and don't if frying.
• On a medium flame, heat oil in a deep pan just enough to partially immerse the falafel. Too much oil in the pan can sometimes disintegrate the falafel. (check the pictures)
• Test 1: Drop a small portion of dough to the hot oil, it should come up to the surface steadily without turning brown. This means the oil is ready to fry.
• Test 2: Shape 1½ to 2 tbsps. dough to a ball pressing it firmly with your fingers. Gently drop it in the hot oil & do not disturb until it becomes firm for about 2 mins. It should not fall apart, meaning your mixture is just right.
• Troubleshooting: If the falafel falls apart, add more flour or process the mixture a bit more.
• Make lemon sized balls and press them gently with your fingers to bind the mixture well. If you want you may flatten them slightly. You should be able to make about 25 to 30 falafel.
• Regulate the flame to medium, Gently slide them one after the other to the hot oil, making sure not to overcrowd the pan. Do not disturb them for a minute or two until they cook a bit and firm up.
• Later turn them to the other side and deep fry them on a medium flame until golden & crisp. Remove the falafel to a steel colander, rack or kitchen towel.
• Serve falafel with your Tahini sauce or yogurt dip. You can also stuff in halved pita bread along with pickled veggies, toum or tahini sauce.
• To bake in oven, flatten the falafels to shape like patties. Preheat the oven to 400F or 200 C for at least 15 to 20 mins. Place the falafels on a greased tray and spray them with oil generously.
• Bake them for 12 mins and turn them to the other side gently. Continue to bake for another 12 mins until crisp and done. Over baking makes them dry.
• I prefer to flatten the balls to patties. Place them in the air fryer basket and air fry for 9 mins at 390F or 200 C. Turn them to the other side and fry for another 6 to 7 minutes until crisp.
• If you air fry them too long they will become dry. I prefer to spray them with oil after air frying.
• To make tahini sauce - I use ¾ cup tahini, ¼ cup + 2 tbsp warm water, 2 large garlic cloves, 2 tbsp. lemon juice, salt as needed, 2 tsp finely chopped fresh parsley. Process all the ingredients in a processor until pale, creamy and thick.
• To make a quick yogurt dip, use ¾ cup greek yogurt or hung curd, 1 tsp lemon juice, salt, 1 garlic clove, deseeded green chili (optional). Blend them and add parsley.

SIMPLE FALAFEL (CHICKPEA BURGERS)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a baking sheet.
• Mash garbanzo beans, whole-wheat flour, garlic, wheat germ, onion, soy sauce, and salt together in a bowl until well combined.
• Shape garbanzo bean mixture into 12 one-inch balls and place on prepared baking sheet.
• Bake in the preheated oven until lightly browned, about 15 minutes; flip and bake for an additional 5 minutes.
• Mix sour cream and salsa together in a bowl for the dip.

FALAFEL BURGERS

Steps:

• Drain the chickpeas and pat dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.
• Heat the sunflower oil in a non-stick frying pan, and fry the burgers for 3 mins on each side until lightly golden. Serve with the toasted pitta bread, tomato salsa and green salad.

SPICED FALAFEL BURGERS

Steps:

• Put the cabbage in a bowl with the lemon juice and a good pinch of salt. Toss together and leave while you make the burgers.
• Put the chickpeas, spices, green chillies, garlic, spring onions, coriander and flour in a food processor with 1 tsp of sea salt and whizz until well broken down. Tip into a bowl, then shape into 6 burgers with your hands. Chill for 30 minutes.
• Heat olive oil in a non-stick pan, then fry the burgers for 4-5 minutes each side until really crisp and golden.
• Mix the hummus, yogurt and some seasoning, then spread on both sides of the toasted buns. Put some cabbage on the bottom buns, top with the burgers, a slice of tomato, a pickled chilli, some hot sauce and the bun tops, and serve.

CHICKPEA FALAFEL BURGERS

Steps:

• Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add green onions and mushrooms, and fry until tender, stirring frequently.
• Combine the garbanzo beans (with liquid) and garlic in the container of a blender or food processor. Blend until smooth, and transfer to a medium bowl. Stir in the mushrooms and onions. Mix in the cilantro, parsley, curry powder and cumin. Add the bread crumbs and egg whites, and mix until thoroughly blended. You can let the mixture sit in the refrigerator to blend flavors at this point, or go on to frying.
• Heat enough oil to cover the bottom of a large skillet over medium heat. Form the bean mixture into 4 balls, and flatten into patties. Place the burgers in the hot skillet, and fry for about 5 minutes on each side, until nicely browned.

FALAFEL: CHICKPEA PATTIES

Steps:

• Make the Falafel: Soak the chickpeas in cold water in the refrigerator overnight.
• Drain the chickpeas and place them with the onion in the bowl of a food processor. Add the rest of the ingredients, except the oil. Mix well. Process the mixture a second time. Form the mixture into walnut-sized balls and deep-fry or pan-fry in hot oil.
• Make the Sandwiches: Stuff the pitas with lettuce and nestle the falafel patties inside. Top with the rest of the ingredients and drizzle with the tahini sauce. Serve immediately.
• Mash the garlic and salt together. Add the tahini, mixing well. The sauce will thicken. Gradually add the water, blending thoroughly. Then add the lemon juice. Blend well.
• Note: This can be a thin or thick sauce, depending upon the use and preference. Simply adjust with lemon juice and water. This can be used with vegetables or in combination with other recipes.

FALAFEL BURGERS

Steps:

• Preheat the oven to 375°F.
• Make the burgers: Drain and rinse the chickpeas. Blot them with a paper towel or clean dish towel to remove any extra moisture, then place them in the bowl of a large food processor. Add the sesame seeds and process for a minute or so until a paste-like consistency is formed (if necessary, stop and scrape the sides of the bowl, and process again). Scrape the mixture into a large bowl.
• Peel the garlic, red onion, and carrots. Chop the onion and carrot in rough chunks. Add the garlic to the food processor and process until finely chopped. Add the carrot and onion and pulse several times until finely chopped. Add the cilantro to the processor and pulse a few more times until chopped.
• Scrape the vegetables into the bowl with the chickpeas. Stir in the flour, cumin, coriander, cayenne, kosher salt, and black pepper. Mix with a spoon or with your hands until fully combined, then form 8 round patties and place them on a baking sheet.
• In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add 4 of the burgers and fry them for 1 to 2 minutes per side, until golden brown. Remove the cooked burgers and place them back on the baking sheet. Wipe out the pan, add an additional drizzle of oil, and fry the remaining 4 burgers, keeping in mind that the pan will be hotter and the cooking time slightly quicker for the second batch.
• Once all burgers are browned, place them in the oven on the baking sheet and bake 15 minutes on one side, then flip and bake another 15 minutes. Remove from the oven and place on a wire rack to cool for at least 10 minutes.
• Make the sauce: Peel and finely mince the garlic. Chop the dill. Juice the lemon. In a small bowl, stir together the garlic, dill, lemon juice, Greek yogurt, olive oil, kosher salt, and 2 tablespoons water. Store leftovers in a sealed container in the refrigerator for to 2 weeks.
• Assemble the burgers with the yogurt sauce and desired fixings.