Burger alternatives are something I really enjoy creating. Here we have a falafel burger that will leave you full and satisfied. The added freshness of parsley and lemon give this meal a real special touch. If you are looking for something without the added carbs or want to lose the buns- you can! Just grab a large iceberg lettuce for a wrap and roll or fold it over the burger.
Yields 4 patties
2 cups Vitacost Garbanzo Beans, soaked overnight
3 Tbsp. flat leaf Italian parsley, chopped
2 cloves of garlic, chopped
1 small white yellow onion, chopped
1/2 small jalapeño, chopped and de-seeded – to taste
1/2 tsp. Vitacost Himalayan Fine Pink Salt
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground black pepper
1 small tomato
1 small cucumber
1/4 cup iceberg lettuce
- In your food processor, add your chickpeas, parsley, garlic, onion, and jalapeño. Pulse until slightly smooth.
- Pour mixture into a medium mixing bowl, stir in the salt, cumin, baking soda, and baking powder. *Option to add 1 Tbsp. of lemon juice for added freshness. Allow to set in the fridge for 30 minutes.
- Preheat oven to 375 degrees F.
- Form into 2 balls- and flatten into a disc shape to form the patty. Place on to lightly oiled air fryer sheet or sheet pan and bake for 15-20 minutes, or until golden brown. Flipping half way through.
- Serve on your choice of bun with tomato, onion, lettuce, cucumber, and Raw Creamy Cucumber Dressing or a tahini dressing.
Chef’s tip: To add more spice to your falafel, you can add the jalapeño seeds. Also, make sure you do not cook your chickpeas after soaking them overnight, your falafel will not turn out as well.