Who here thinks the word “falafel” is fun to say? I am over here raising my hand high into the air. I giggle every time I say it. Maybe I’m just strange. But, anyway. My friends tease me every time we get together for lunch, because when we get sandwiches from a local sandwich shop, I almost always order the falafel. I can’t help it, it is SO good. So, when I came across a recipe in my one of my cookbooks for a homemade falafel, I had to give it a try.
I am a huge fan. They are surprisingly easy to make, although the flipping of the patty can be a little frustrating (it is very delicate). Other than that part, they are so delicious. I ended up making the whole recipe, but freezing the un-cooked remaining patties. I individually wrapped them in plastic wrap, then placed in a freezer-safe bag. So easy to take one out for a quick lunch for yourself. These little patties are hearty, tasty and make a great light dinner, or a fast lunch. These are great sandwiched in a pocket of pita bread (homemade recipe to come), or eaten on a bed of spinach. And don’t forget the lemon-tahini sauce!
Recipe adapted from Healthy Dish of the Day
Falafel Burgers with Lemon-Tahini Sauce
Falafel burgers filled with spices are delicately cooked and stuffed in pita bread with a tangy yogurt sauce and some fresh veggies.
Ingredients
For the lemon-tahini sauce
- 1/2 cup tahini
- 1/4 cup lemon juice
- 3 Tablespoons plain yogurt
- 1 garlic clove
- salt and pepper
For the burgers
- 2 (14 oz.) cans chickpeas, drained and rinsed
- 1/2 cup red onion, chopped
- 2 Tablespoons chopped fresh parsley
- 2 garlic cloves
- zest and juice from one lemon
- 1 1/2 Tablespoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 large egg, lightly beaten
- 1/2 cup panko
- 1 Tablespoon olive oil (if needed)
To serve
- sliced red onion, tomatoes, lettuce, pita bread
Instructions
- To make the tahini sauce, place all the ingredients in a food processor or blender. Process until completely smooth. Scrape into a small bowl, season with salt and pepper to taste. Set aside.
- In a (clean) food processor, combine the chickpeas, chopped onion, parsley, garlic, lemon zest and juice, cumin, coriander, paprika, salt and pepper. Process until smooth. If the mixture is getting stuck, add 1 teaspoon olive oil at a time, until the mixtures moves again and purées as necessary. Transfer the mixture to a large bowl and stir in the egg and panko until completely combined. Form into 8 patties.
- Heat a grill pan (or saucepan) over medium-high heat and coat with cooking spray. Cook the burgers until golden brown on both sides, flipping very carefully, about 5-10 minutes per side.
- Serve with prepared lemon-tahini sauce, sliced red onion, tomatoes, and lettuce in a pita pocket, if desired.
