If there’s one thing I really love in life, it’s a good falafel pita. Spicy, hot and filling, those little fried chickpea patties never fail to please.
My absolute favorite falafel pitas can be found at a tiny stand in the Marais District of Paris, but since I’m not in France very often, I instead make due with what I have in my own kitchen.
These falafel burgers are a snap to make and since they’re pan seared instead of deep fried, they don’t have all the fat grams that normal falafels would have. They’re full of protein and flavor from chickpeas, tahini, lemon juice and spices and make a filling and delicious lunch when stuffed in a warm whole-wheat pita and drizzled with a garlicky tahini sauce.
I also love to crumble these burgers over a big salad topped with feta cheese, hot sauce and more tahini. Leftovers freeze beautifully and can be quickly thawed out for a meal on the fly.
Falafel Burgers
This quick and easy recipe from Jenna Weber of Eat, Live, Run tastes great on a pita or crumbled over a salad with feta cheese. See the full post at the Fresh Tastes Blog.
Ingredients
- 1 15-oz can chickpeas
- ½ red onion, minced
- 2 garlic cloves, minced
- 1 jalapeno, minced
- 3 tablespoons + 2 teaspoons of olive oil (divided)
- ½ teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon sea salt
- Juice of 1 lemon
- ¼ cup tahini
- ½ cup Panko breadcrumbs
- 1 egg white
Directions
- In a food processor, combine the chickpeas, 2 tsp of olive oil, lemon juice and tahini. Blend well and scoop out into a large bowl. Set aside.
- Heat up 1 tbsp olive oil over medium high heat in a large skillet. Once hot, add the onions and jalapeno and sauté for about six minutes or until tender. Add the garlic and sauté for another minute until toasty and fragrant. Add coriander and tumeric and mix well.
- Add onion mixture to the chickpea mixture and stir well to combine. Add the salt, egg white and breadcrumbs and mix well.
- Heat the remaining 2 tbsp olive oil in the same skillet as before. Form patties with the chickpea mixture and fry for about three-four minutes per side, until golden and crunchy. Drain on paper towels.
- Serve falafel burgers in warm whole wheat pitas with tahini sauce, hot sauce and sliced red onion.
Yield: 6 burgers
Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.
