Traditional falafel is fantastic, but we’re turning the Mediterranean morsels on their head thanks to this toothsome adaptation by Dunja Gulin’s Falafel Forever: Nutritious and Tasty Recipes for Fried, Baked, Raw, Vegan and More! Made juicy with the addition of rosy red beets and charred to a perfect crisp, we have no doubt that these hearty burgers will have you forgetting all about pita.
What you need:
1½ cups cooked chickpeas, drained
¾ cup finely grated beets
1 cup couscous, soaked 10 minutes with boiling water
½ cup breadcrumbs
2 tablespoons tahini
3 tablespoons finely chopped onion
2 garlic cloves, crushed
¾ teaspoon salt
½ teaspoon dried thyme
½ teaspoon dried oregano
Pinch of black pepper
4 tablespoons coconut oil, for frying
What you do:
- In a food processor, process chickpeas. Transfer to a bowl and add remaining ingredients except coconut oil. Knead mixture thoroughly until well incorporated. Chill for at least 20 minutes.
- Once chilled, form mixture into 6 patties. Preheat a cast-iron skillet over medium heat. Heat 1 tablespoon oil and fry patties in batches, being careful not to overcrowd. Fry 5 minutes each side, adding a tablespoon more oil after flipping.
- Fry until burgers are slightly charred and have a thin crust. Serve on a whole-wheat bun with vegan mayonnaise, lettuce, onion, and pickles.
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