Try this Baked Falafel Burgers recipe, or contribute your own.
- Carbohydrate 14.347000008624 g
- Cholesterol 0 mg
- Fat 14.0544750117389 g
- Fiber 5.75704994856633 g
- Protein 8.30732500656901 g
- Saturated Fat 1.10257950092828 g
- Serving Size 1 1 recipe (160g)
- Sodium 3539.96000003277 mg
- Sugar 8.58995006005766 g
- Trans Fat 0.927552000761976 g
- Calories 194 calories
Step-by-step
- Preheat oven to 350.
- In a food processor, combine the chickpeas, onions, garlic, lemon juice, cumin and salt.
- Pulse a few time to break everything up.
- Then add the spinach and parsley and pulse a few more times.
- Lastly add the egg, almonds and flour and pulse only until everything is well combined.
- Form mixture into patties and place on a lined or greased baking sheet.
- Bake for about 15-20 minutes.
- Flip the patties and bake for another 10 minutes or so.
Overprocessing the chickpea mixture in the food processor results in a pasty, unmanageable puree that slides apart on the baking sheet instead of holding a clean patty shape. Pulse the chickpeas, aromatics, and spices first to break down the solids while retaining coarse texture. Adding greens and binders incrementally ensures the structure remains intact without overworking the starches.
Dry the canned chickpeas thoroughly in a clean kitchen towel before adding them to the bowl of the machine, because excess surface moisture prevents the flour and flax egg from adhering properly during the shaping phase. Process the mixture just until it holds together when squeezed in your palm, then form uniform disks and transfer them to a parchment-lined baking sheet preheated in a 350-degree oven. Bake the patties for fifteen to twenty minutes on the initial side until the bottoms turn golden and firm up, then carefully flip them to crisp the opposite face for an additional ten minutes.
Oat flour provides structure, but standard all-purpose flour or chickpea flour can substitute at a direct one-to-one ratio depending on what is currently stocked in the pantry.
