We love LOVE veggie burgers AND falafels… put them together and you have these delicious FALAFEL BURGERS! I swear, I could live on these… I truely love them! I especially LOVE the onion/mushroom topping with home made Tahini Sauce…. MmmMmmMmm!
I love to make a double batch of burgers and tahini sauce. I store the burgers in an air tight container in the freezer, and the tahini will keep in the fridge for about a week.
Easy Peasy Leftover Tips: I take 1-2 out of the freezer before I go to bed, and in the morning I crumble into our lunch time salad! Yum! Or for an easy peasy dinner, take out of the freezer in the morning and when you get home from work heat the burgers in the oven or in a fry pan, together with some mushrooms and onions. Yum!
(makes 12-14 burgers)
- 1/2 bunch parsley
- 1/2 bunch cilantro
- 4-5 green onions, chopped
- 3-4 large garlic cloves
- 2 14.5 ounce cans chickpeas (garbanzo beans), rinsed and drained
- 1 cup rolled oats
- 1 lemon, juiced
- 4 tsp ground cumin
- 2 tsp ground turmeric
- 3 tsp ground coriander
- fresh ground pepper, to taste (we like to use lots)
- 2 tsp crushed red pepper flakes
Onion & Mushroom Topping
- 2 red onions, sliced
- 4-6 mushrooms, sliced
- ¼ cup tahini
- 1 lemon, juiced
- 3 garlic cloves, pressed
- 2 tbsp water
Place parsley, cilantro, green onions & garlic garlic in a food processor and process until mixture is finely chopped.
Add chickpeas, oats, spices on top of the parsley/cilantro mixture in food processor bowl. Pulse until desired consistency – we like a little chunky. If mixture is too dry add 1-2 tbsp water until nice and sticky.
Transfer the mixture into a bowl and refrigerate to “rest” for 30 minutes.
While burger mixture rests in the fridge, make the tahini sauce. Add all ingredients into a bowl and stir well together – you can also make in a blender or my favourite is to make in my Blendtec Twister Jar 😉
Make Onion & Mushroom Topping
Use a nonstick pan and heat over medium-high heat for a few minutes until the pan is hot. Add a little olive oil, sliced onions and mushrooms. Cook for 3-5 minutes until onions are transluscent and nicely browned. Store in a bowl and set aside. No need to clean the pan, you will use it for the burgers.
Take burger mixture out of the fridge and form into balls, and then press down to form patties.
To cook burgers, use the same nonstick pan that you used for onion/mushroom topping and heat over medium-high heat for a few minutes until the pan is hot. Add a little olive oil, place patties in pan and cook for about 5 minutes each side until nice and golden brown.
Place burger on bed of greens ~ kale or romaine are my fav ~ top with mushroom/onion topping and drizzel with Tahini Sauce. Et voila, the BESTEST EVER falafel burger 😉 Enjoy!
Chop up leftover burgers & add to leftover salad for tomorrow’s take-to-work/school lunch!