Baked Falafel Burgers

Transform falafel into a healthy, baked vegan burger
Falafel

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Burgers can be good for you: This super healthy version shows you how.

This recipe is courtesy of Minimalist Baker.

4
Servings
66
Calories Per Serving
Deliver Ingredients

Ingredients

For the falafel

  • 1 bundle fresh parsley
  • 3 large cloves garlic
  • 1 lemon
  • 1/2 Teaspoon sea salt
  • 1/2 Teaspoon black pepper
  • 1 1/4 Teaspoon cumin
  • 1 15-ounce can chickpeas, well rinsed and drained
  • 1/2 Cup ground raw walnuts, pecans, or almonds

For the burger

  • Garlic sauce
  • Sriracha
  • Hummus
  • Tomato, sliced
  • Lettuce
  • 4 pitas

Directions

For the falafel

Add parsley, garlic, lemon juice, cumin, salt, and pepper to a food processor and mix to combine.

Add chickpeas and pulse until incorporated but still slightly chunky. Transfer to a mixing bowl and add nut meal and mix again until a loose dough is formed that’s firm enough to be handled. Taste and adjust seasonings as needed.

Form the dough into 4 sections. Use your hands to form the sections into 4 large patties, roughly ½ inch thick. Place on a foil-lined baking sheet and refrigerate for 15 minutes to firm up.

Preheat the oven to 375 degrees F.

Bake for 30-40 minutes, flipping once halfway through.

For the burger

Serve in a pita topped with desired sauces, tomato, and lettuce.

Nutritional Facts

Total Fat
5g
7%
Saturated Fat
2g
8%
Cholesterol
17mg
6%
Carbohydrate, by difference
1g
1%
Protein
5g
11%
Vitamin A, RAE
1µg
0%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
19mg
2%
Folate, total
2µg
1%
Iron, Fe
2mg
11%
Magnesium, Mg
11mg
3%
Niacin
1mg
7%
Phosphorus, P
39mg
6%
Selenium, Se
3µg
5%
Sodium, Na
25mg
2%
Water
17g
1%
Zinc, Zn
1mg
13%

Baked Falafel Shopping Tip

Middle Eastern cuisine relies on some fragrant and expensive spices and seasonings such as cinnamon, clove, nutmeg, coriander, turmeric, and sumac. If possible, buy and store them whole; whole spices have a stronger aroma and flavor.

Baked Falafel Cooking Tip

For a stronger flavor and aroma, toast spices before grinding them, and only grind the amount that you need for the recipe. Keeping spices whole until needed extends their shelf life.