Vegetarian falafel burgers topped with a spicy refreshing pepperoncini salsa make for a great summer meal.
Yield: 4 falafel burgers
Ingredients
2 (15 oz) cans chickpeas, drained and rinsed
1 red onion, chopped
2 cloves garlic, minced
handful of parsley, minced
3-4 tbsp flour
1 tbsp cumin
1 tbsp coriander
1 tbsp chili powder
1½ tsp turmeric
salt and freshly ground black pepper, to taste
4 slices mozzarella or provolone
4 burger buns
1 medium cucumber, quartered and chopped
1 pint cherry tomatoes, quarters
½ cup hot pepperoncini peppers, sliced
Instructions
Heat oven to 375F.
Place the chickpeas in a food processor along with the red onion, garlic, parsley, flour, cumin, coriander, chili powder, and turmeric. Process until fairly smooth. Season to taste with salt and black pepper. Form into 4 patties and refrigerate for 15 minutes.
Place on a parchment-lined baking sheet and bake for 30-40 minutes, flipping once halfway through.
In the last few minutes of baking, top with the cheese slices and cook until they melt.
Meanwhile, toss together the cucumber, tomatoes, and pepperoncini. Season to taste with salt and black pepper.
Serve burgers on the buns topped with the pepperoncini salsa.