falafel veggie burgers

1. Hi.  My name is Ashley and I’m overwhelmed.  Nothing new there!  I feel it’s going to stay that way for all of May and possibly the entire summer.  Or longer?

2. It’s okay.  I’m over it.  Thanks to this super tasty recipe which you all must make. 

3. Chris loves falafel.  I mean LOVES it.

4. I love it too, but I also love veggie burgers.  {so.very.much.}  So I combined the two and what resulted is below.

5. The falafel veggie burger.

6. You don’t even need to mess with making tzatziki sauce for a topping.  Believe me, I tried using this recipe and it turned into a foamy, watery, bowl of slop.  I wouldn’t think a 4 star rated [over 200 reviews] recipe would be missing one major step.  After a ridiculous fail I read the comments and apparently you have to STRAIN the whole milk yogurt.  WHY has this recipe not been updated?

7. After dumping the nastiness down the drain I came up with a much simpler solution. 

whole milk or Greek yogurt + a little dill + cucumber + sprouts + and avocado 

8. Or you could just buy tzatziki…even easier.

9. Love me some green.

10. Are you sure there’s a burger in there? 

11. And can you really eat that when it’s stacked so high?

12. Why yes…

13. Yes you can.

14. Print this!

Falafel Veggie Burgers

yields 6 medium patties

  • 1 1/2 cups chickpeas
  • 1/2 cup cooked quinoa
  • 1/2 cup yellow onion, coarsely chopped
  • 1/3 cup carrot, chopped
  • 1/4 cup GF oat flour
  • 1 1/2 tablespoon chopped garlic
  • 1 tablespoon + 1 teaspoon dried parsley
  • 1 1/4 teaspoon cumin
  • 1/4 + 1/8 teaspoon coriander
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • oil for the pan

toppings: whole milk yogurt, thinly sliced cucumber, sprouts, a few pinches of fresh dill, avocado, bun [I use Udi’s GF]

  1. In a food processor, process the chopped garlic + onion for about 5-10 seconds.  Scrape the bowl and pulse a few more times.
  2. Add in the carrot and process for another 5-10 seconds.
  3. Add in the chickpeas, parsley, cumin, coriander, red pepper flakes, salt, and pepper and process again until well combined.  You want some of the texture left in the beans.  Do not puree.Refer to the first photo in the post for the correct consistency.
  4. In a bowl, combine the chickpea mixture with the flour + quinoa and mix until combined.
  5. Heat a large pan/griddle over medium heat and coat the bottom of the pan with a thin layer of oil.
  6. Form the mixture into 6 medium sized burgers.  It should hold together easily and still be quite moist.
  7. Once the pan is hot, place a few veggie burgers in at a time.  Avoid overcrowding the pan so your burgers are easier to flip.
  8. Cook for about 4-6min, or until golden brown, then flip and cook another 4-6min.
  9. Top however you choose.

notes:  Quinoa, chickpea, or millet flour should work instead of oat flour.  For oat flour, you can grind certified gluten free oats, oat groats, or steel cut oats until flour-like.  To cook quinoa: Rinse 1/2c quinoa thoroughly.  Add to a pan heated over medium heat and stir for 2-3min, then add in 1c of water.  Bring to a boil, stir 1-2 times, then cover with a lid and simmer for 15-20min, until water is absorbed [do not stir].  Take off the heat, but keep covered and let sit for 10min.  Fluff with a fork.  There should be no excess water in the pot but the quinoa should still be very moist.

15. Besides making veggie burgers I also make messes.

16.  Send help!