Falafel! Man, oh man, do I love falafel. It’s one of those foods you can’t do anything else when a craving strikes until you’ve satisfied it. And today, I’ll share this recipe for hearty falafel burgers.
I got the craving for falafel burgers the other week. The best falafel I ever had was, of course, in Jerusalem. It was leaps and bounds better than any falafel I have ever had. The kind of sandwich that makes you close your eyes and cherish the very existence of life and the universe. But I wanted an easy version I could bring to lunch. I thought baking the batter in a burger form would be much easier than frying them because I am afraid of the mess (and the smell) that frying food makes.
I’ve made these falafel burgers a few times now with progressive modifications, and I can say that it’s best to keep the batter on the coarse side. I’ve also debated adding an egg to the batter to see if they crumble less when I try to flip them, but so far, these have been doing the trick. Don’t skip the freezing step!
Easy and Hearty Falafel Burgers
- 1 teaspoon cumin
- 1 teaspoon coriander
- ¼ teaspoon cayenne
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon black pepper
- 3 cloves garlic
- 1 medium yellow onion peeled and coarsely chopped
- 1 bunch parsley
- 1 small lemon juice
- 15 ounces chickpeas rinsed and dried
- 3 tablespoons almond flour
- Add cumin, coriander, cayenne, baking soda, sea salt, black pepper, garlic, onion, parsley, and lemon juice to a large food processor and pulse to combine into a thick paste. Add chickpeas and pulse a few times to chop chickpeas, keeping some pieces large. Stir in almond flour.
- Line a baking sheet with aluminium foil. Divide the chickpea mixture into quarters, then use your hands to form each quarter into a patty, placing each patty on the foil-lined baking sheet. Freeze falafel patties on a baking sheet for 15 to 20 minutes to solidify. Meanwhile, preheat the oven to 375 degrees Fahrenheit.
- Bake falafel patties for 45 minutes, flipping each patty once halfway through. Remove from oven and let cool completely. Gently transfer to tupperware (separated by parchment paper if stacked) and store in the refrigerator for up to a week.