SEARED FALAFEL BURGERS
These shortcut Egyptian-style falafels are made with frozen edamame and peas instead of the traditional fava beans. Sear them to make the most crunchy surface and pair them with buttery brioche burger buns.
Provided by Shahir Massoud
Categories Summer Quick & Easy Quick and Healthy Egypt Hamburger Sandwich Sesame Vegetarian Peanut Free Tree Nut Free
Number Of Ingredients 26
Steps:
- For the falafels:
- Preheat the oven to 425°F. Set a large pot of salted boiling water over high heat, and prepare an ice bath. Blanch the edamame and peas in the boiling water for 2 to 3 minutes, then immediately transfer to the ice bath. Drain and dry.
- Transfer the edamame and peas to the bowl of a food processor and add the flour, parsley, cilantro, dill, mint, onion, garlic, cumin, coriander, caraway seeds, chili flakes, baking powder, and salt. Pulse until smooth. The falafels should be the consistency of wet sand and keep their shape when you form some into a ball in your hand.
- Divide the falafel mix into 8 to 10 burgers, depending on your preferred size, then form into patties. Bake in the preheated oven for 16 to 18 minutes or until the tops are golden brown and the burgers are keeping their shape-don't worry about flipping them. This step can be done ahead of time.
- To make the Tahini Mayo:
- Combine the garlic mayo and tahini in a bowl. If the mixture is really thick, add a little cold water to loosen it.
- To serve:
- Heat the canola oil in a large pan over high heat. Fry the burgers for 1 to 2 minutes, until the surface is crispy, then flip and fry for another minute. Transfer to a plate and sprinkle with salt to taste.
- Toast the brioche buns, making sure not to burn them, then spread Tahini Mayo on each side of the bun. Layer with a falafel burger, lettuce, tomatoes, turnips, and hot sauce to taste.
FALAFEL BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pulse the chickpeas, garlic, half each of the scallions, cilantro and pickled peppers, the panko and cumin in a food processor until smooth, about 3 minutes. Form into 4 thin 3-inch patties.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the patties and cook until a golden crust forms, 3 to 4 minutes per side.
- Meanwhile, whisk the yogurt with the pickled pepper brine in a medium bowl and season with salt. Toss the salad greens, chopped tomato and the remaining scallions and cilantro with half of the yogurt dressing in a large bowl.
- Put the falafel patties on the sandwich thins; top with the sliced tomato and the remaining yogurt dressing and pickled peppers. Serve with the salad.
Nutrition Facts : Calories 481 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 3 milligrams, Sodium 453 milligrams, Carbohydrate 66 grams, Fiber 13 grams, Protein 21 grams
EASY FALAFEL BURGERS
Whizz up chickpeas with garlic, spices and herbs to make delicious vegetarian patties for lunch or dinner
Provided by Chelsie Collins
Categories Dinner, Lunch, Snack, Supper
Time 20m
Number Of Ingredients 11
Steps:
- Drain, rinse and dry the chickpeas thoroughly, then tip into the bowl of a food processor. Pulse until lightly broken up into coarse crumbs.
- Add the onion, garlic, spices, parsley, flour and some seasoning, and continue to pulse until combined. Using your hands, gently form the mixture into 4 patties about 10cm in diameter and 2cm thick.
- In a large pan, heat the oil and fry the falafels on each side for 2-3 mins or until golden (you may need to do this in batches). Lightly griddle the burger buns on the cut side in a griddle pan, or toast under the grill.
- Spread one side of each bun with hummus, top with a falafel burger, add a handful of watercress, then pop the remaining bun half on top.
Nutrition Facts : Calories 476 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 2 milligram of sodium
OPEN-FACED HAMBURGERS
This kid-friendly recipe is one of my favorites. A Swedish co-worker passed it on to me when we worked together in Iowa.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cheese, green pepper, milk, mustard and salt. Crumble beef over mixture and mix well; shape into six patties. , Spread cut sides of buns with butter; top each with a patty. Place on a baking sheet. Bake at 450° for 14-17 minutes or until a thermometer reads 160° and juices run clear.
Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 755mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.
FALAFEL BURGERS
A healthy burger that's filling too. These are great for anyone after a satisfying bite low in calories.
Provided by Good Food team
Categories Lunch, Main course, Snack, Supper
Time 16m
Number Of Ingredients 12
Steps:
- Drain the chickpeas and pat dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.
- Heat the sunflower oil in a non-stick frying pan, and fry the burgers for 3 mins on each side until lightly golden. Serve with the toasted pitta bread, tomato salsa and green salad.
Nutrition Facts : Calories 161 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
OPEN-FACED FALAFEL BURGERS
Make and share this Open-Faced Falafel Burgers recipe from Food.com.
Provided by Vino Girl
Categories Lunch/Snacks
Time 32m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- SAUCE: Combine the sauce ingredients in a blender, and process until smooth.
- PATTIES: Combine all patty ingredients except the oil and bread crumbs in a food processor, and process until smooth, scraping sides of bowl occasionally.
- Place bean mixture in a large bowl; stir in 1/4 cup breadcrumbs.
- Divide bean mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
- Place remaining 1/4 cup breadcrumbs in a shallow dish. Dredge patties in breadcrumbs.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
- Add 3 patties to pan; cook 3 minutes on each side or until browned.
- Repeat procedure with remaining 2 teaspoons oil and patties.
- TO ASSEMBLE: Warm mini pitas according to package directions.
- Place 1 pita on each of 6 plates. Top each serving with 1/2 cup lettuce, 1/3 cup tomato, 1/3 cup cucumber, and 4 teaspoons onion.
- Drizzle each serving with about 3 tablespoons sauce; top each serving with 1 patty.
Nutrition Facts : Calories 418.7, Fat 10.7, SaturatedFat 1.5, Sodium 915.3, Carbohydrate 68.9, Fiber 10.8, Sugar 5.5, Protein 14.7
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- Soak the chickpeas: Place the chickpeas in a large bowl. Fill bowl with water. Let stand overnight on counter for at least 12 hours. Drain and rinse.
- Mix together the salt, cumin, and turmeric in a small bowl. Roughly chop the parsley and cilantro.
- Combine all of the ingredients in a food processor — the drained chickpeas, herbs, chopped carrots, onions, garlic, and the mixed dry seasonings. (Note: My food processor is a 14-cup Cuisinart, and this amount of ingredients fills it to the brim. If yours is smaller, consider doing this in two batches.) Pulse until the mixture is very finely chopped, and it holds together when pinched between two fingers.
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- Place onion, garlic, jalapeño and cilantro (or parsley) in a food processor and pulse until uniformly chopped. Add chickpeas, cumin, coriander, baking soda and salt. Process until well combined. Transfer to a medium bowl. Stir in breadcrumbs. Cover and refrigerate for 20 minutes. (This allows the breadcrumbs to absorb excess moisture.)
- Preheat oven to 375 degrees F. Using generous 1/3 cup per patty, form the chickpea mixture into four 3-inch-diameter patties.
- Heat oil in a large skillet over medium heat. Add the patties and cook until golden and crispy, about 4 minutes per side. Carefully transfer the patties to a baking sheet; bake until heated through and slightly puffed, about 15 minutes. Serve the patties on buns.
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- Drain and rinse the chickpeas. Dab the chickpeas with a paper towel to remove extra moisture, then place them in the bowl of a food processor. Add the sesame seeds, then process until a paste-like consistency is formed. (If you don’t have a food processor, use a potato masher or fork to mash them in a bowl until they’re mostly mashed.) Scrape the mixture into a bowl.
- Add the carrot, red onion, garlic, and cilantro to the bowl of the food processor; pulse until finely ground. (If you don’t have a food processor, use a large size grater to grate the onion and carrot, then finely grate the garlic and finely chop the cilantro.) Scrape the vegetables into the bowl with the chickpeas.
- Stir in the flour, cumin, coriander, kosher salt, and black pepper. Mix with a spoon until combined, then form 4 round patties and place them on a baking sheet.
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