Baked Falafel Burgers
Check out these baked falafel burgers! This summer has me trying to up my veggie burger game and this baked falafel recipe is one of my new favorites. Fafafel, made out of chickpeas, is a healthy alternative to traditional hamburgers and are super easy to make! I opted to bake these falafel burgers as well, making them less messy and better for you!
Ingredients
- 2 cups dried chickpeas also known as garbanzo beans
- 1 tbsp flaxseed meal
- 3 tbsp water
- 1/2 cup chickpea flour
- 1/2 cup red onion roughly chopped
- 2 garlic cloves
- 1/2 cup cilantro washed and roughly chopped
- 1/2 cup parsley washed and destemmed
- 1 tbsp fresh lemon juice
- 1 tsp salt
- 1/8 tsp pepper
- 1 tbsp cumin
- 1 tbsp safflower oil
Instructions
- Add the dried garbanzo beans to a large bowl. Cover with water, making sure that the beans are fully submerged with several inches of water on top of the beans. Allow to soak overnight or for at least 8 hours.
- Preheat your oven to 400º. Prepare a baking sheet a silicon baking mat. Brush with the safflower oil.
- Combine the flaxseed meal and water in a small bowl. Whisk to combine and set aside for 5 minutes then stir again.
- Drain and rinse the garbanzo beans. Combine the garbanzo beans, chickpea flour, red onion, garlic, cilantro, parsley, lemon juice, salt, pepper and cumin in a large food processor. Pulse to combine until the ingredients are a thick consistency. You don’t want any large pieces remaining (a few whole pieces are okay) but you don’t want to reduce the ingredients to a paste.
- Using your hands, form the mixture into burger-sized patties and place them on the baking sheet. Bake for 40 minutes, pausing to flip the burgers halfway through.
- Serve the falafel burgers on toasted sesame seed buns smeared with hummus and topped with sliced red onions, sliced tomatoes and fresh greens. I like to add some fresh mint and cilantro to my greens as well.
Notes
I think dried chickpeas work best for making falafel, but if you decide to use canned chickpeas substitute the 2 cups for 2 14 oz cans. Drain and rinse the canned chickpeas then spread them out on a clean kitchen towel. Using the corners of the towel, gently rub the chickpeas to remove as many of the skins as possible. You do not need to cook the chickpeas before using them to make the falafel.
Just a note on prepping cilantro and parsley. Cilantro stems are edible and can be roughly chopped along with the leaves. I recommend trimming and discarding the end of the stems. Parsley stems, on the other hand, are bitter. The parsley leaves need to be removed from the stems before being adding to the falafel mix.
Tried this recipe?Let us know how it was!