3
2 ratings

Faux Falafel Quinoa Veggie Burgers with Tzatziki

A refreshing take on veggie burgers
Quinoa veggie burgers
Courtesy of Feed Me Phoebe

These falafel-style quinoa veggie burgers are full of Middle Eastern flavors. They also freeze really well if you just want to have a homemade burger option on hand for when your vegan friends come to visit. 

Recipe courtesy of Feed Me Phoebe.

Ready in
55 m
15 m
(prepare time)
40 m
(cook time)
8
Servings
382
Calories Per Serving

Ingredients

  • 15 Ounces chickpeas, rinsed and drained
  • 1/3 Cup parsley leaves
  • 2 Cups cooked quinoa, from 3/4 cup dry
  • 1/3 Cup almond flour
  • 2 Teaspoons ground cumin
  • 2 Teaspoons ground coriander
  • 1/4 Teaspoon cayenne
  • 2 Teaspoons sea salt
  • 4 Little Northern Bakehouse Millet Chia Buns toasted
  • Mint and/or parsley leaves, for garnish
  • 1 small cucumber, roughly chopped
  • 1/4 Cup parsley leaves
  • 1 Tablespoon fresh lemon juice
  • 1 Cup full fat plant-based yogurt or Greek yogurt, from one 7-ounce cup

Directions

Preheat the oven to 425 degrees.

Line a baking sheet with parchment paper.

In a small food processor, pulse the chickpeas and parsley until coarsely chopped. Alternatively, you can hand chop the parsley and use a fork or potato masher to turn the chickpeas into a paste.

Transfer to a medium mixing bowl and add the quinoa, almond flour, cumin, coriander, cayenne, and sea salt; stir until well-incorporated.

Lightly grease the parchment paper with oil.

Also, grease a 1/3 cup measure and use it to portion the quinoa falafel batter into 8 mounds.

With your hands, shape the quinoa into balls, then pat into 1-inch thick smooth discs and arrange an inch or so apart on the parchment-paper lined baking sheet.

Transfer to the oven and bake until the patties have dried out and formed a nice brown crust on the bottom, 30 minutes.

Flip the burgers and return to the oven for 10 more minutes, until firm.

While the burgers bake, prepare the tzatziki. In a small food processor, puree the cucumber, parsley, lemon juice, yogurt, and salt until smooth but still chunky. Alternatively, you can finely chop by hand.

Top the cut-side of each bun with 1 tablespoon of tzatziki.

Add a falafel quinoa burger patty to the bottom half and top with another spoonful of tzatziki and a handful of herb leaves.

Repeat with the remaining burgers and enjoy immediately or refrigerate each element separately for later.