Sunday, April 17, 2011

Baked Falafel Veggie Burgers


1 Tbsp. olive oil
1 and ½ cup onions, minced
3 cloves garlic, minced
1 tsp. ground cumin
1/2 tsp. paprika, plus extra for sprinkling
1/4 tsp. black pepper
1/4 tsp. curry powder
1 cup carrot, finely chopped
1 green onion, chopped
1 540 mL can chickpeas, drained and rinsed
1 and ½ Tbsp. tahini or peanut butter
¼ cup fresh parsley, minced or 2 tsp. dried parsley flakes
1/3 cup oat, whole wheat, or chickpea flour
½ tsp. baking soda
1 tsp. salt
Juice from ½ lemon

    Heat 1 Tbsp. of oil in a skillet and sauté the onions over medium heat, stirring frequently, until they soften (about 5 minutes). Add the garlic, cumin, paprika, curry powder, and carrot and sauté for 2 more minutes.

    Transfer to a large bowl or food processor and add the chickpeas. Mash or process until mushy. Stir in the tahini or peanut butter, green onion, and parsley.

    Combine the flour, baking soda, and salt in the small bowl, then stir or process into the chickpea mixture. Preheat oven to 375 F and line a baking sheet with parchment paper.  

    Flour your hands and shape the mixture into 4-6 patties (depending on how large you want them). The patties will seem very mushy and sticky, but don't worry they will firm up in the oven. It's easiest just to take a big handful, plop it onto the baking sheet, and then flatten it into a burger shape. Sprinkle the tops of the patties with paprika.

    Bake at 375 F for 20 minutes. Then, very gently flip the burgers and bake for another 5-10 minutes. Watch them carefully so they don't overcook. The burgers will be golden brown when ready and slightly firm. Allow to cool on the tray for at about 10-15 minutes so they can firm up. Cool completely before storing. 

    Splash the finished burgers with a bit of lemon juice and serve. These are wonderful on a bun with all the fixin's or crumbled on top of a big green salad.

    *Recipe adapted from Oh She Glows

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