So I’m legit considering building a shrine to The Almighty Falafel.
If scientologists can believe in an alien life form god, then surely a fried chickpea ball god is equally as reasonable.
I know you secretly agree.
Okay, maybe we don’t have to go that far, but we CAN spend the rest of our summers eating a falafel burger a day. That just seems like a good life choice.
I actually think falafel is the one food I could never ever tire of. I used to say that about peanut butter but then…I got tired of it. SO PREDICTABLE.
But I’m serious about falafel.
The only problem is, we probably shouldn’t go around eating fried balls of ANYTHING on a daily basis. Bummer, I know. But that’s where these burgers come in!!
They’re baked instead of fried with that great falafel flavor and topped with cheese (YES. NON-NEGOTIABLE.) and a refreshing pepperoncini salsa that has just a hiiinnnnttt of spice. I assure you, it’s pretty subtle.
These keep very well in the fridge, so I advise you to make a monster batch and eat through them until your craving wears off.
Or, forever. As the case may be.
Some of you are inevitably going to wonder if you can fry these, and I’m going to have to BEG that you don’t. I tried and it was a major disaster. It MIGHT work if you refrigerate them for an extended period of time (like, overnight) before frying, but when the baked version tastes this good…WHY.
- 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
- 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.
More falafel fun!
From Around the Web:
Sweet Potato and Millet Falafel from Oh My Veggies
Chickpea Flour Falafel Pitas from Cinnamon Spice & Everything Nice
Spring Onion Falafel from The First Mess
Falafel Patties with Harissa Yogurt from A Couple Cooks
Baked Falafel with Spicy Feta Yogurt Dip from How Sweet Eats