Fabulous Un-fried Falafel Burgers

By: Wendy Solganik

Forks Over Knives

Makes 8 Burgers

INGREDIENTS:

2-3 large garlic cloves

Packed 1/2 cup fresh flat leaf (Italian) parsley (just chop off the bottom part of the stems)

Packed 1/2 cup fresh cilantro (no need to remove the tender stems)

1/2 cup scallions, rough chopped

2 (14 1/2 oz) cans chickpeas (garbanzo beans), rinsed and drained reserving at least 2 tablespoons of the liquid

1 cup rolled oats

2 1/2 tablespoons fresh lemon juice

2 teaspoons ground cumin

1 teaspoon ground turmeric

1 1/2 teaspoons ground coriander

1 teaspoon salt (or not)

1/4 teaspoon pepper

1/4-1/2 teaspoon crushed red pepper flakes

Tahini Sauce (see recipe)

INSTRUCTIONS:

Place garlic, parsley, cilantro and scallions in the bowl of a food processor and process until mixture is finely chopped.  Add all other ingredients and process, scraping down sides as necessary, until all ingredients are blended. Do not over process into a paste. You want the mixture to have a bit of its texture left but be able to stick together easily. If mixture is too dry, add the reserved liquid from the chickpeas, one tablespoon at a time, pulsing to incorporate the liquid. Transfer the mixture into a bowl and refrigerate for 30 minutes.

Form into patties and reserve on a plate. Place a non-stick skillet over medium-high heat for a few minutes until pan is hot. Place patties in pan and let cook for 5 minutes. Flip patties and let them cook for another 5 minutes. Remove from pan.

Patties should be nicely browned and crisp on each side but not burned. Serve topped with a little Tahini sauce, atop a green salad, alongside a chopped salad (like Taboulleh), or fixed up as a burger on a bun with lettuce, tomato, pickle slices, and Tahini sauce.

Note: Veggie burgers can be served immediately or refrigerated for up to a week. Simply reheat them in a pan, a toaster or a microwave before serving.