A family favorite I learned how to make from my grandma. I’ve health-ied it up by opting for the oven instead of the fryer…and you won’t be able to tell the difference!
Baked Falafel Burgers
A family favorite I learned how to make from my grandma. I've health-ied it up by opting for the oven instead of the fryer...and you won't be able to tell the difference!
- 1 15-oz. can of chickpeas drained, rinsed, and dried on paper towels
- 1 large shallot roughly chopped
- 3 cloves garlic peeled and cut in half
- 1 tbsp cumin
- 1 tbsp corriander
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 jalapeño seeded and roughly chopped
- 1/3 cup fresh cilantro
- 1/3 cup fresh parsley
- 1 tbsp lemon juice
- 4 brioche burger buns
- 4 pieces of romaine lettuce
- 2 vine tomatoes sliced
- 6 tbsp tahini
- Preheat to 425F.
- Add all your ingredients to a food processor. Process until clumps together. I like to keep it chunky.
- Roll into balls the size of ping pong balls. Should make 16 balls (4 per burger).
- Lightly brush the bottom and top of each ball with olive oil and place on a baking tray.
- Bake 20 minutes.
- Use tongs to flip each falafel. Bake another 10 minutes.
- Assemble your burgers by placing the lettuce on the bottom bun, top with sliced tomatoes, top with 4 falafel balls each, drizzle with tahini, and cover with the top of your bun.
You can make your own tahini by blending toasted sesame seeds with olive oil. Keeps well in a sealed container in the fridge.
Calories: 291kcal | Carbohydrates: 34g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Sodium: 526mg | Potassium: 466mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3535IU | Vitamin C: 25.2mg | Calcium: 156mg | Iron: 4.6mg