Best Falafel Potato Burgers Recipes
FALAFEL POTATO BURGERS
This is NOT especially a substitute hamburger, more like a potato patty with a middle eastern flair. But it is filling and works well in pita with tahini, tomatoes, lettuce, etc (or dh likes his with ketchup...oh well). If you want a richer flavor, you could add an egg and some zippy spices; we use this for fasting days when we are looking for low key vegan foods so it is deliberately pretty mild. (The kids also prefer it this way anyway...and eat theirs with ketchup as well - it's dh's fault!) I do sometimes add rosemary, basil, a splash of olive oil, etc...this is more of a 'base' recipe to which you can add on. Also good with sauteed mushrooms and onions, baked potato-type toppings, or spaghetti sauce on it...be creative! :o) I leave out the powdered milk when we want to go fully vegan and truthfully have never noticed a difference one way or the other so don't worry if you don't include it. You can also shaped them into balls instead of patties and serve with tahini sauce (sesame seed dressing) for appetizers.
Provided by winkki
Categories Potato
Time 25m
Yield 6-8 patties
Number Of Ingredients 13
Steps:
- Saute onion and garlic in oil.
- Mash or puree garbanzos and potatoes together.
- Add sauteed onion, tahini, lemon juice, milk powder, soy sauce, and other spices as desired.
- Shape into patties and place on greased cookie sheet.
- Bake at 350 for 10 min on each side (they will be very soft when turning the first time) Alternately, you can pan fry them in a little oil (I use olive oil) if you prefer them golden and crispier on the outside.
- Serve in pita with lettuce, tomato, and cucumber.
Nutrition Facts : Calories 230.4, Fat 8.3, SaturatedFat 1.3, Cholesterol 1.3, Sodium 364.1, Carbohydrate 33.5, Fiber 5.7, Sugar 1.4, Protein 7
SWEET POTATO / FALAFEL BURGERS
Number Of Ingredients 16
Steps:
- INSTRUCTIONS Preheat oven to 400º. Scrub sweet potato and puncture several times with a knife. Bake until easily pierced with a knife, about 35 minutes. You want it to be slightly firmer than if you were going to eat it like a baked potato. Remove from oven, cut open and allow to cool. Scoop sweet potato insides into food processor bowl and add onion, garlic, chickpeas, panko, chickpea flour, cilantro, lemon juice, 1 tablespoon of olive oil, cumin, coriander, salt and pepper. Pulse until chickpeas are well chopped and ingredients are incorporated, stopping to scrape down sides of bowl as needed. Transfer mixture to a bowl, cover, and refrigerate at least 30 minutes. Remove from refrigerator, uncover and shape sweet potato mixture into 4 patties. Coat a large skillet with remaining oil and place over medium heat. Working in batches if needed, place patties into skillet and cook until browned on bottoms, about 5 minutes. Flip and cook until browned on opposite sides, about 5 minutes more. Serve with your favorite burger/falafel toppings. I recommend some hummus or maple tahini dressing.
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