The Original Veggie-Burger: Falafel
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 946.36 ml chickpeas (garbanzo beans)
- 59.16 ml tahini (sesame butter)
- 78.78 ml minced flat leaf parsley (optional)
- 4 garlic cloves, minced
- 14.79 ml lemon juice
- 29.58 ml curry powder
- 2 eggs
- 29.58 ml soy sauce
- 29.58 ml olive oil, to fry
directions
- Drain and rinse the chickpeas (if they are canned, 4 cups = 2 cans) and put them, along with all the other ingredients, in a blender or food processor. (The paste needs to be thick enough to hold up as a patty, so if you have to use less liquid, that's okay.) Pulse, scraping down the side of the bowl, to form a coarse paste. Scrape the paste into a bowl.
- In a nonstick frying pan, heat the olive oil. Scoop a couple of tablespoons of the falafel mixture into your hands and smooth down to form a small patty (larger patties can be too crumbly--small is better). Place a few patties in the pan and fry in small batches, turning halfway through cooking, until browned and crisp and cooked through. Drain on paper towels and serve with tahini sauce (tahini, garlic, salt, olive oil, lemon juice, water). Also delicious cold in a pita sandwich with cucumbers and tomatoes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
The mixture of this recipe was very soft and loose. It didn't form patties too well and the cooked ones were crumbly and dry. I gave 3 stars instead of 2 as I think my Trader Joe's garbanzo beans were a big part of the problem. They were really gross - don't buy them! Try this only if you have very good quality canned beans!
-
While I wouldn't really call this a vegie burger", (it doesn't really have any vegetables in it).. it is a good substitue for Falafel. I made this with a couple of substitutions because my grandson is allergic to so many things including soy (subbed molassas instead, eggs, used the Ener-G egg replacement), it worked fine. Will certainly make this again.
RECIPE SUBMITTED BY
Tumerica is a freelance writer who has written essays that have appeared in the Santa Barbara News-Press, and in Santa Barbara’s arts and entertainment paper, The Independent. She regularly writes book reviews of graphic design and other non-fiction books for Technical Communication, the journal of the Society for Technical Communication. And she has written articles on writing for other writers, appearing in The Solitary Scrivener, and T-Zero.
Tumerica is a fanatic foodie and gourmet cook who has placed in a cooking contest and is working on a curry cookbook. She has published food articles for The Gastronome, the American magazine for the Chaîne des Rôtisseurs. She also pens the occasional restaurant reviews, but admits to enjoying doing the research more than the actual writing. She also writes food articles for her blog at http://tumerica.blogspot.com with a focus on learning the underlying principals behind cooking, rather than slavishly following recipes.
Tumerica is a published poet, with her works appearing in the zine, Renaissance, and in a poetry anthology published by Glass Tesseract. She has recently finished her first book of poetry, Red and Green: On Passion and Ecocentrics, and is currently searching for a publisher.
She has had many incarnations in her job history. Among her titles have been: bassoonist, saxophonist, Jazz and Blues singer, graphic designer, science journal editor, narrator, teacher, artist, homeless shelter manager, and art model.