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Falafel Vegetable Burgers

Falafel Vegetable Burgers

Forget frying because these baked Falafel Vegetable Burgers deliver huge taste without damaging your waist!

Bite Me Bit

“...and then I would take the other hand with the falafel thing and I’d just put it on your ***** but you’d have to do it really light, just kind of a tease business...”

– Bill O’Reilly

Ingredients

Falafel Vegetable Burgers

1 tbsp olive oil
1 small yellow onion, chopped
1 large carrot, peeled and chopped
3 1/2 cups canned chickpeas, rinsed and drained well
1 cup canned sliced mushrooms, rinsed and drained well
1 tbsp fresh lime juice
1/4 cup chopped fresh flat-leaf parsley
1 tbsp ground cumin
1 tbsp tahini
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
5 slices white bread, crust removed and put in food processor to make coarse crumbs

Creamy Tahini Sauce

1/2 cup mayonnaise
1/2 cup sour cream
2 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp tahini
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tbsp finely chopped fresh mint
2 tbsp finely chopped fresh flat-leaf parsley

8 pita pockets
2 cups shredded iceberg lettuce

Directions

1) Preheat oven to 350°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

2) In a medium skillet, heat olive oil over medium-low heat. Add onion and cook until softened, about 6 minutes. Remove from heat and allow to cool slightly.

3) In a food processor, combine cooked onions, carrots, chickpeas, mushrooms, lime juice, parsley, cumin, tahini, salt and pepper. Process until smooth, stopping to scrape down the sides of the bowl. Transfer to a large bowl and add breadcrumbs, mixing until all ingredients are thoroughly combined.

4) Form 8 burgers from the mixture and place on prepared baking sheet. Bake 30 minutes, flipping halfway through.

5) For the sauce, in a medium bowl, vigorously whisk mayonnaise, sour cream, lemon juice, olive oil, tahini, salt and pepper. Stir in chopped mint and parsley.

6) To serve, tuck veggie burger in a pita pocket along with a few tablespoons of sauce and about 1/4 cup shredded lettuce.

Serves 8

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