Season 1 – Episode 8b: Baked Falafel Burgers

Building on our Hummus Episode, this is a recipe for baked falafel burgers. I took a fair bit of liberty here with the definition, so lets just say its a flat baked falafel like thing.

The first question you may be asking, is “Falafel is supposed to be little fried nuggets of joy, why baked?”. Several answers come to mind, not the least of which is that I need to watch my caloric intake (like you haven’t noticed).  Without the frying component these babies turn out to be pretty healthy.   I also hate disposing of leftover oil and we don’t fry often enough to save it.

This recipe comes about courtesy of my cousin Erin, who I haven’t seen in about 20 years and recently ran into on Facebook. Erin mentioned that she made baked falafel one night, and it piqued my interest enough to get her recipe. I flatten ’em out in order to increase the crunchy surface area.

I encourage you to give these a shot, there are very few vegetarian dishes served at the TJCC household.  Try as I might I couldn’t find a way to sneak some pig in, don’t tell anyone.

Ingredients:

Makes 6 falafel patties, with a little extra for the cook.
  • 1 large can (15 ounces) chickpeas, drained and rinsed
  • 1 small onion (or shallot), finely minced
  • 2-3 garlic cloves, finely chopped
  • 3-4 tbl fresh parsley, chopped
  • 1 tbl fresh cilantro, chopped
  • 1 tsp lemon juice
  • 1 teaspoon olive oil
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp dried red pepper flakes
  • 2 tbl flour
  • 1 tsp baking powder
  • Salt and pepper to taste

Directions:

  • Preheat the oven to 375 degress.
  • Drain the garbanzos and mush them up in a bowl with a fork or potato masher. Leave some chunks.
  • Add everything else to the bowl and mix
  • Place a layer of parchment paper on a baking sheet
  • Spray a little oil on the parchment to make it easier to flip the patties
  • Roll the chickpea mix into large balls (about 2″ in diameter) and flatten each into a round disc (it should make a little over 6)
  • Bake for 20 minutes per side, or until the surface is crunchy. Be a little careful with them, they are a little fragile
  • Sprinkle a little salt on top and serve with hummus and maybe a little tzaziki, on a toasted pita.

Erin, if you are reading this, thanks again for the recipe…You rock!