Falafel Burgers

Need a dairy free, lacto ovo vegetarian, and vegan main course? Falafel Burgers could be a spectacular recipe to try. One portion of this dish contains about 23g of protein, 35g of fat, and a total of 708 calories. This recipe serves 4. For $1.9 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. It is a rather cheap recipe for fans of American food. A mixture of juice of lemon, vegetable oil, pita, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. 70 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is tremendous. If you like this recipe, you might also like recipes such as Falafel Burgers, Falafel Burgers, and Falafel Burgers.

Servings: 4

 

Ingredients:

2 cans garbanzo beans (chickpeas), drained and rinsed

1 tablespoon chili powder

1 tablespoon coriander

1 tablespoon cumin

4 tablespoons flour

1 large handful parsley, chopped

2 cloves garlic, grated or finely chopped

2 Zest and juice of lemons

4 pita pockets

1 small red onion, chopped

Salt and pepper, to taste

1/2 cup tahini

1 1/2 teaspoons turmeric

1/4 cup vegetable oil

3 tablespoons water

Equipment:

mixing bowl

whisk

Cooking instruction summary:

  1. Combine the chickpeas, onion, garlic, parsley, flour, spices, and salt, and pulse until the mixture is well combined. Form the mixture into 4 large patties.
  2. Heat the oil in a large, nonstick skillet set over medium-high heat. Cook for about 3 minutes per side.
  3. Make the tahini sauce: Whisk the tahini paste with the water, lemon juice and zest, salt, and freshly ground black pepper in a mixing bowl.
  4. Serve the burgers in pita pockets or on a bun. Top them with tahini sauce, lettuce, and tomato.

 

Step by step:


1. Combine the chickpeas, onion, garlic, parsley, flour, spices, and salt, and pulse until the mixture is well combined. Form the mixture into 4 large patties.


Heat the oil in a large, nonstick skillet set over medium-high heat. Cook for about 3 minutes per side.Make the tahini sauce

1. Whisk the tahini paste with the water, lemon juice and zest, salt, and freshly ground black pepper in a mixing bowl.

2. Serve the burgers in pita pockets or on a bun. Top them with tahini sauce, lettuce, and tomato.


Nutrition Information:

Quickview
707k Calories
23g Protein
35g Total Fat
80g Carbs
41% Health Score
Limit These
Calories
707k
35%

Fat
35g
55%

  Saturated Fat
14g
88%

Carbohydrates
80g
27%

  Sugar
1g
2%

Cholesterol
0.0mg
0%

Sodium
1173mg
51%

Get Enough Of These
Protein
23g
47%

Manganese
2mg
121%

Vitamin B6
1mg
63%

Fiber
14g
58%

Vitamin B1
0.8mg
53%

Phosphorus
510mg
51%

Copper
1mg
50%

Iron
7mg
40%

Folate
125µg
31%

Magnesium
123mg
31%

Vitamin K
29µg
28%

Selenium
18µg
26%

Zinc
3mg
25%

Calcium
210mg
21%

Vitamin B3
4mg
20%

Potassium
713mg
20%

Vitamin C
14mg
17%

Vitamin A
781IU
16%

Vitamin B2
0.21mg
12%

Vitamin B5
1mg
10%

Vitamin E
1mg
9%

covered percent of daily need
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Food Trivia

We eat 300 million portions of fish and chips in Britain each year.

Food Joke

Roy Collette and his brother-in-law have been exchanging the same pair of pants as a Christmas present for 11 years-- and each time the package gets harder to open. This year the pants came wrapped in a car mashed into a 3-foot cube. The trousers are in the glove compartment of a 1974 Gremlin. Now Collette's plotting his revenge -- if he can get them out. It all started when Collette received a pair of moleskin trousers from his brother-in-law, Larry Kunkel of Bensenville, Illinois. Kunkel's mother had given her son the britches when he was a college student. He wore them a few times, but they froze stiff in cold weather and he didn't like them. So he gave them to Collette. Collette, who called the moleskins "miserable," wore them three times, then wrapped them up and gave them back to Kunkel for Christmas the next year. The friendly exchange continued routinely until Collette twisted the pants tightly, stuffed them into a 3-foot-long, 1-inch wide tube and gave them back to Kunkel. The next Christmas, Kunkel compressed the pants into a 7-inch square, wrapped them with wire and gave the "bale" to Collette. Not to be outdone, the next year Collette put the pants into a 2-foot-square crate filled with stones, nailed it shut, banded it with steel and gave the trusty trousers back to Kunkel. The brothers agreed to end the caper if the trousers were damaged. But they were as careful as they were clever. Kunkel had the pants mounted inside an insulated window that had a 20-year guarantee and shipped them off to Collette. Collette broke the glass, recovered the trousers, stuffed them into a 5-inch coffee can and soldered it shut. The can was put in a 5-gallon container filled with concrete and reinforcing rods and given to Kunkel the following Christmas. Two years ago, Kunkel installed the pants in a 225 pound homemade steel ashtray made from 8-inch steel casings and etched Collette's name on the side. Collette had some trouble retrieving the treasured trousers, but succeeded without burning them with a cutting torch. Last Christmas, Collette found a 600-pound safe and hauled it to Viracon Inc. in Owatonna, where the shipping department decorated it with red and green stripes, put the pants inside and welded the safe shut. The safe was then shipped to Kunkel, who is the plant manager for Viracon's outlet in Bensenville. Last week, the pants were trucked to Owatonna, 55 miles south of Minneapolis, in a drab green, 3-foot cube that once was a car with 95,000 miles on it. A note attached to the 2,000-pound scrunched car advised Collette that the pants were inside the glove compartment. "This will take some planning," Collette said. "I will definitely get them out. I'm confident." But he's waiting until January to think about how to recover the bothersome britches. "Wait until next year," he warned. "I'm on the offensive again."

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