Simple Falafel Chickpea Burgers Recipes

Steps:

• Pulse the chickpeas, garlic, half each of the scallions, cilantro and pickled peppers, the panko and cumin in a food processor until smooth, about 3 minutes. Form into 4 thin 3-inch patties.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the patties and cook until a golden crust forms, 3 to 4 minutes per side.
• Meanwhile, whisk the yogurt with the pickled pepper brine in a medium bowl and season with salt. Toss the salad greens, chopped tomato and the remaining scallions and cilantro with half of the yogurt dressing in a large bowl.
• Put the falafel patties on the sandwich thins; top with the sliced tomato and the remaining yogurt dressing and pickled peppers. Serve with the salad.

Steps:

• Peel the carrots, grate them coarsely and set them aside.
• Peel and roughly chop the garlic.
• Drain and rinse the chickpeas and put them into a food processor with the garlic, ground spices, salt and pepper. Slightly process to obtain a rough paste then add the carrot, egg, and flour and process briefly until evenly mixed but slightly rugged.
• Heat the oil in a frying pan and divide the mixture into 8. Fry in batches for 2-3 minutes on each side, until golden, then drain on kitchen paper.
• Keep opened chickpea can to cut round shapes in bread slices. Toast each slice in toaster or in frying pan.
• Serve with slices of tomato and red onions and mayonnaise.

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.

Steps:

• Mash chickpeas in a bowl using a masher. Combine mashed chickpeas, onions, parsley, and garlic in a blender and blend until smooth.
• Mix eggs, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne together in a bowl. Add chickpea mixture and mix together. Add bread crumbs slowly and combine using your hands until mixture isn't sticky, but will hold together when frying.
• Heat oil over medium-high heat in a skillet. Form mixture into about 12 patties about as wide as the palm of your hand. Fry patties in the hot oil until browned, 3 to 4 minutes per side.

Steps:

• Make the cabbage salad: Toss the cabbage, olive oil, lemon juice, honey and mint in a medium bowl. Season with salt and pepper.
• Make the tahini spread: Whisk together the tahini, lemon juice, and 1/4 cup water. Add up to 2 more tablespoons of water until the mixture is the consistency of mayonnaise. Season with salt and pepper.
• Make the burgers: Combine the onion, scallions, garlic, parsley, cumin, coriander and 1/2 teaspoon each salt and pepper in a food processor and pulse until finely chopped. Mash 1/2 cup of the chickpeas in a small bowl with a fork; set aside. Add half of the remaining chickpeas to the food processor and pulse until finely chopped (the mixture should look smooth but not pasty). Add the remaining whole chickpeas and pulse until roughly chopped (a few chickpeas may remain whole).
• Transfer the food processor mixture to a large bowl; add the chickpea flour and reserved mashed chickpeas and fold together with a rubber spatula until well combined. Form the chickpea mixture into four 4-inch-wide patties (1/2 to 3/4 inch thick). Place on a plate lined with wax paper. Loosely cover and chill for at least 30 minutes or up to overnight.
• Heat the olive oil in a large nonstick skillet over medium heat. Add 2 patties; cook until dark brown and crisp, about 4 minutes. Carefully flip and cook until the other side is browned and the patties are hot in the center, 3 to 4 more minutes. Repeat with the remaining patties. Spread the tahini spread on the buns. Serve the burgers on the buns with the cabbage salad, pickles and pepperoncini.

Steps:

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• Combine the chickpeas, salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, olive oil, and lemon juice in a food processor and process until smooth and well combined, scraping the sides occasionally. Transfer the mixture to a bowl and fold in the rice, bell pepper, and parsley.
• Moisten your hands to keep the mixture from sticking, then shape the mixture into 1/4-inch-thick patties about 2 1/2 inches in diameter. Place them on the prepared pan and bake for 22 to 25 minutes, until the patties start to get dry and crisp on the outside. They will firm up as they cool.
• For a crispy burger, heat 2 teaspoons of olive oil in a skillet over medium heat and cook the patties for about 3 minutes on each side, until golden brown.
• Want a delicious dip for fresh, raw veggies? The chickpea and spice puree from the food processor makes a delicious hummus.
• If you want to cook just a few patties, pop them in your toaster oven. To freeze these burgers, either cooked or uncooked, stack them up with parchment paper between the burgers, then wrap first in plastic wrap, then in foil. The parchment paper makes it easy to remove the desired number of burgers from the bundle. Once thawed, cooked burgers can be reheated at 350°F for 15 minutes, and uncooked burgers can be baked as above, at 375°F for 22 to 25 minutes.
• Store in a covered container in the refrigerator for 3 to 5 days. Burgers can also be frozen in cooked or uncooked form for 2 months (see Rebecca's Notes).
• (per serving)
• Calories: 100
• Total Fat: 3.5g (0.5g saturated, 2g monounsaturated)
• Carbohydrates: 15g
• Protein: 3g
• Fiber: 3g
• Sodium: 223mg