Falafel Burgers Recipe
By Batch Cooking Club
🔪Prep Time: 15 minutes
👩🍳Cook Time: 25 minutes
2 15-oz cans chickpeas, drained and rinsed
3 Tbsp tahini
6 garlic cloves, minced
1 small red onion, chopped
1 cup cilantro leaves
¾ cup chickpea flour
1 Tbsp cumin
2 tsp coriander
½ tsp smoked paprika
½ tsp salt (plus more to taste)
1 tsp freshly ground black pepper
juice of ½ a lemon
1In a food processor, combine the chickpeas and tahini and pulse until smooth. Transfer to a large mixing bowl.
2Add the garlic, onion and cilantro to the food processor and pulse until finely chopped. Add the vegetables to the mixing bowl along with the flour, and remaining ingredients. Taste and add more salt as needed. Use your hands to combine well. Form into 6 burger patties and refrigerate until ready to cook.
3To cook, preheat the oven to 375°F. In a large skillet, heat 1 tablespoon of olive oil (optional) over medium-high heat. Add 3 of the Falafel Burgers and fry them for 1 to 2 minutes per side, until golden brown. Remove the cooked burgers and place them on a baking sheet lined with parchment paper or a silpat mat. Add an additional drizzle of oil (optional), and fry the remaining 3 burgers. Transfer them to the baking sheet and place in the oven for 10 minutes. Flip and bake them for another 10 minutes. Allow them to cool for 10 minutes.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.