Baked Falafel Burgers

Falafel is one of those classic New York street foods that you can’t help but love.  In fact, it’s so highly regarded that I’ve been petitioned by homeless people for a hot falafel meal (beggars can’t be choosers…or can they?).  Unfortunately, like most street foods, it doesn’t exactly exude healthiness. Until now.  This baked version has all the deliciousness of traditional falafel, but without the grease and unnecessary calories.

Baked Falafel Burgers 


2 1/2 cups of chickpeas, drained
1 cup carrots, chopped
1/2 cup yellow onion, chopped
3 cloves garlic
1/2 cup whole wheat flour
1/2 cup tahini
1/2 cup olive oil
2 tablespoons lemon juice
2 teaspoons ground cumin
salt & pepper to taste

Preheat the oven to 375F.

Combine the carrots, onions and garlic in a food processor and pulse until completely minced.  Transfer to a large bowl and pulse the beans in the food processor until ground.  Add beans to the carrot mixture blend together.  Stir in the remaining ingredients.  The mixture should have the consistency of cookie dough.

Using your hands, take 1/4 cup of the mixture and form into a patty.  Place on a lightly greased cookie sheet.  Repeat until the cookie sheet is filled.

Bake at 375F for 20-25 minutes, flipping halfway through, until the outside is browned and crisp.

Serve on a warm pita with red onion slices, lettuce and tzatziki (or any other toppings you like!).

Yield: 9-10 patties
Time: 45 minutes


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