Ariel Gur, who kindly helped me create this recipe, is a specialist on veggie burgers and falafels and has been creating recipes for over 25 years. He is a food consultant and resides in Istanbul with his family.
PREP TIME: 2 hours min
COOK TIME: 40 min
READY TIME: 2 hours 40 mins
CALORIES: 224 (per serving)
⇓ You may also listen to the recipe by pressing the play button below.
- 4 cup cooked* chickpeas (garbanzo)
- 4 garlic cloves
- 1½ ground cumin
- 2/3 cup parsley, chopped
- 1 cup chopped red onion
- 1/2 cup chopped spring onion
- 2 tbsp lemon juice
- 1 tsp ground coriander
- 1/2 tsp salt
- 1 cup dry dark bread crumbs
- 2 tsp canola oil
1 The way to cook the garbanzos when preparing falafel is different from the usual way.
2 In this case we don’t want to overcook the chickpeas, so soak them in water with some soda bicarbonate for 2 hours and then drain, rinse and cook them only for 1/2 hour.
3 This way they don’t become mushy, and we have a better texture when preparing the patties.
4 In a food processor or blender, make a paste of onions, garlic, parsley, lemon juice, garbanzos and spices.
5 Blend until i t becomes a smooth paste. Shape in to patties and refrigerate overnight, at least 10 hours.
6 Cook the patties in a Teflon skillet, 5 minutes each side on a high heat. Then reduce the heat and cook for another 5 minutes covered.
7 To assemble falafel burgers, either make them like ordinary hamburger sandwiches (pictured):
- a whole some bun of your preference, + salad and tahini sauce as a topping, or
- a wholesome pita pocket, split and filled with salad, some falafel and topped with hummus and tahini sauce.
Add some spicy red pepper sauce and pickles(cucumber and cabbage). Or just by themselves with some salad and tahini sauce (no bread at all)