Chickpea Falafel Burgers

Chickpea Falafel Burgers

58 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Jojo Pinko
Recipe by  Jojo Pinko

“Falafels so good they blow store bought ones out of the water. Serve on pitas, with your favorite sauces and toppings, or on buns like a burger. This recipe is good accompanied by any Middle Eastern dish such as tabouleh or roasted potatoes.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add green onions and mushrooms, and fry until tender, stirring frequently.
  2. Combine the garbanzo beans (with liquid) and garlic in the container of a blender or food processor. Blend until smooth, and transfer to a medium bowl. Stir in the mushrooms and onions. Mix in the cilantro, parsley, curry powder and cumin. Add the bread crumbs and egg whites, and mix until thoroughly blended. You can let the mixture sit in the refrigerator to blend flavors at this point, or go on to frying.
  3. Heat enough oil to cover the bottom of a large skillet over medium heat. Form the bean mixture into 4 balls, and flatten into patties. Place the burgers in the hot skillet, and fry for about 5 minutes on each side, until nicely browned.

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Reviews (58)

Rate This Recipe
bostonluv
71

bostonluv

These are delicious! A few changes: I definitely needed to add a cup plus a dash more of breadcrumbs to get the whole thing to stick together... I'd recommend starting with 1/2 a cup and adding more slowly until you get a good texture for rolling the burgers. Also, I agree that the curry might have been a little much, and may try cutting some of it in favor of more cumin and maybe some paprika next time. However, the cooked mushrooms and scallions are a wonderful touch and the burgers were great! (Crumbling problems can be solved by rolling the balls very well between your hands before flattening them into burgers.) I served mine on a sesame whole grain bun with tahini and a big slice of tomato, and put some greens tossed with a little more tahini on the side. I'm definitely saving this recipe!

MikesWife115
29

MikesWife115

I loved this recipe!! Since I'm not a fan of mushrooms, I eliminated them added 2T. flour and about 1/4c. oats to fill out the mixture. The texture was ideal for falafel, and was delicious served on whole wheat pita with sliced tomato and fat free sour cream. Will definitely make again~

c-jay
27

c-jay

I think I would have liked this recipe even better if I would have left out the curry. It seemed to overpower the other flavors. I only used 2 tsp. 1 1/2 Tbls seemed like it would be too much. I served it on pita bread with yogurt sauce and veggies. My husband liked it too.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 301 cal
  • 15%
  • Fat
  • 12.7 g
  • 19%
  • Carbs
  • 38.2 g
  • 12%
  • Protein
  • 10.3 g
  • 21%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 461 mg
  • 18%

Based on a 2,000 calorie diet

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