Falafel makes a delicious swap for a burger patty. And it makes a wow-worthy presentation stacked up as sliders. This recipe comes to us from Jackie Newgent, RDN, CDN.
- 2 cups loosely packed fresh herb mixture of cilantro, flat-leaf parsley, and mint leaves (1 ounce)
- 1 (15-ounce) can organic no-salt-added chickpeas, well-drained
- 2 scallions, chopped
- 3 large garlic cloves, chopped
- 1/3 cup chickpea (garbanzo bean) flour
- Juice of ½ lemon (1½ tablespoons)
- 1 tablespoon toasted sesame seeds
- 1½ teaspoons baking powder
- 1 teaspoon sea salt
- 1 teaspoon ground coriander
- ¾ teaspoon ground cumin
- ¾ teaspoon freshly ground black pepper
- 1/8 teaspoon ground cinnamon
- ½ cup sunflower or avocado oil
- 8 whole grain dinner rolls
- grilled veggies of choice (try red bell pepper and zucchini)
- condiment of choice (try mashed mixture of plant-based pesto avocado, a little lemon)
- Add all ingredients except oil to a food processor. Cover and blend on low speed until combined into a textured dough, but not fully pureed, about 1 minute total, scraping down the food processor bowl as needed.
- Line a sheet pan with unbleached parchment paper. Firmly roll the falafel mixture by hand into 16 balls, about 1 ounce (2 scant tablespoons) each. Place onto the sheet pan and press with your fingers to form thick or thin patties (max of 2-inches diameter).
- Heat the oil in a 10-inch skillet over medium-high heat. Once hot, fry the falafel in batches, 8 patties each, until crisp and brown, about 2½ to 3 minutes per side. Transfer the patties to an unbleached paper towel-lined sheet pan to absorb excess oil.
- Serve falafel while warm, double-decker style, in the rolls along with the veggies and condiment of choice.