Recipes · Main Dishes · Sandwiches & Wraps
Falafel Veggie Burgers
- Meal
- Main courses, Sandwiches
- Issue
- June 2016
Ingredients
Yields 12 burgers
- 1 lb. chopped tomatoes
- 1/2 red onion 2 Tbs. garlic, minced
- 1 bunch cilantro, to taste Juice from one lime
- 6 cups black beans, cooked and drained, divided
- 16 oz. (1 box) dry falafel mix, Tarazi brand preferred
Method
Using a food processor or blender, puree the tomatoes, onion, garlic, cilantro, and lime juice with 70 percent of the black beans.
Fold in the remaining beans and the falafel mix, and chill for two to three hours. “The mixture might look a little too wet, but the falafel will soak up the liquid,” notes the chef.
Form into approximately eight-ounce patties. Pan-fry them with a small amount of olive oil over medium-high heat. Cook for four minutes on each side, or until crispy on the outside and warm throughout. “Since all the ingredients can be eaten raw, you don’t have to worry about cooking it to a certain temperature,” Glowacki says. Serve immediately.
From “How to Make a Veggie Burger.”
