Baked Falafel Burgers
- 1 cup fresh parsley
- 3 cloves garlic
- 1 large lemon juiced
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 1/4 teaspoons cumin
- 1 (15-ounce) can chickpeas drained and rinsed
- 1/2 cup ground raw nuts (walnuts pecans, or almonds) or GF oat flour
- 1/4 cup hummus (or tahini)
- 1/2 lemon juiced
- 1 teaspoon dried dill (or 3 teaspoons fresh)
- 3 cloves garlic minced
- Water or unsweetened almond milk to thin
- Place the parsley, garlic, lemon juice, cumin and a pinch each salt and pepper to a food processor and mix to combine. Add the chickpeas and pulse until incorporated but slightly chunky.
- Transfer the mixture to a bowl and add the nut meal and mix with your hands until the ingredients stick together when pressed. Taste and adjust the seasonings as desired.
- Divide the mixture into four equal portions and form them into 1/2-inch thick patties. place them on a foil-lined baking sheet and refrigerate or freeze for 15 minutes until firm.
- Place them on a foil-lined baking sheet and refrigerate or freeze for 15 minutes to firm up.
- Preheat the oven to 375ºF.
- OPTIONAL STEP: For a crispy finish, heat 1 tablespoon of oil in a large skillet over medium heat and lightly brown the patties on both sides for 3 minutes. Place them back on the baking sheet.
- Bake the falafel 30 to 40 minutes, flipping halfway through. Serve the burgers warm wrapped in a lettuce leaf or on its own with desired sauces or toppings. Top with: Garlic Dill Sauce, hot sauce, hummus, tomato, lettuce, or onion. Alternatively, serve atop a salad and use the Garlic Dill Sauce as a dressing.
- While the falafel is cooking, make the dill sauce (if using). In a small bowl, mix together the hummus, lemon juice, garlic, dill, and thin with water to the desired consistency.
- Refrigerate the falafel burgers layered between parchment paper for up to 4 days or freeze for 1 month.
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