I remember the first time I ever tried Mediterranean food. I was in college working at a breakfast restaurant and my coworker kept telling me about her favorite local restaurant that served a killer vegetarian appetizer platter.
Up until that point, I had literally never heard of falafel or pita and had yet to jump on the hummus bandwagon. It was all a mystery to me.
But that all changed one day after work when she convinced me to join her for lunch. One bite in and I was ruined. Since then Mediterranean has become one of my absolute favorite cuisines. I practically have hummus pumping through my veins at this point.
Though I have mastered the art of Vegan Gluten Free Falafel, I’ve been craving a falafel burger these days. There’s something so substantial about a burger, and the flavors of Mediterranean cuisine lend themselves perfectly to toppings and sauces galore.
This recipe is simple, requiring just 7 ingredients. Plus, it’s seriously well spiced with infusions from both garlic and cumin for a tangy, smoky flavor that I absolutely adore.
They’re also baked for a healthier touch, though I do prefer giving them a little sauté beforehand to form an extra crust on the outside. I’m kind of a texture snob.
These burgers are super versatile! Serve them on pita for a more traditional falafel feel, atop greens for a seriously substantial salad, or wrapped in chard for a naturally gluten-free option.
As for sauces, hummus makes a lovely touch! Otherwise, my go-to Garlic Dill sauce is magic. You really can’t go wrong.
- 1 bundle fresh parsley (~2 cups chopped)
- 3 large cloves garlic
- 1 large lemon (~2 1/2 Tbsp juice)
- scant 1/2 tsp sea salt + black pepper
- 1 1/4 tsp cumin
- 1 15-ounce can chickpeas, well rinsed and drained
- 1/4 – 1/2 cup ground raw walnuts, pecans, almonds or GF oat flour
TOPPINGS / FOR SERVING
- Garlic Dill sauce
- Chili Garlic Sauce or Sriracha
- 5 minute Hummus
- Tomato, Lettuce, Onion
- Pita or sturdy greens, such as chard or collard greens
- Add parsley, garlic, lemon juice, cumin and a healthy pinch each salt and pepper to a food processor and mix to combine.
- Add chickpeas and pulse until incorporated but still slightly chunky. You want to maintain a bit of texture.
- Transfer to a mixing bowl and add nut meal (or oat flour) and mix again until a loose dough is formed that’s firm enough to be handled. Taste and adjust seasonings as needed. I added a touch more salt.
- Draw an “x” in the dough to form 4 sections, then use your hands to form into 4 large patties roughly 1/2-inch thick.
- Place on a foil-lined baking sheet and refrigerate or freeze for 15 minutes to firm up. Preheat oven to 375 degrees F in the meantime.
You can find complete recipes of this BAKED FALAFEL BURGERS in minimalistbaker.com