"Falafels so good they blow store bought ones out of the water. Serve on pitas, with your favorite sauces and toppings, or on buns like a burger. This recipe is good accompanied by any Middle Eastern dish such as tabouleh or roasted potatoes." — Jojo Pinko
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green onions, chopped
diced fresh mushrooms
1 (15.5 ounce) can
garbanzo beans, with liquid
1 1/2 tablespoons
chopped fresh cilantro
1 1/2 teaspoons
minced fresh parsley
1 1/2 tablespoons
dry bread crumbs
vegetable oil, or as needed
These are delicious! A few changes: I definitely needed to add a cup plus a dash more of breadcrumbs to get the whole thing to stick together... I'd recommend starting with 1/2 a cup and adding more slowly until you get a good texture for rolling the burgers. Also, I agree that the curry might have been a little much, and may try cutting some of it in favor of more cumin and maybe some paprika next time. However, the cooked mushrooms and scallions are a wonderful touch and the burgers were great! (Crumbling problems can be solved by rolling the balls very well between your hands before flattening them into burgers.) I served mine on a sesame whole grain bun with tahini and a big slice of tomato, and put some greens tossed with a little more tahini on the side. I'm definitely saving this recipe!
I tried it twice, in case I had messed up the recipe initially, but no. These babies crumbled like feta.
Also, the cooking process was a tad dangerous. Maybe a deep fryer would have worked better.
I loved this recipe!! Since I'm not a fan of mushrooms, I eliminated them added 2T. flour and about 1/4c. oats to fill out the mixture. The texture was ideal for falafel, and was delicious served on whole wheat pita with sliced tomato and fat free sour cream. Will definitely make again~
I think I would have liked this recipe even better if I would have left out the curry. It seemed to overpower the other flavors. I only used 2 tsp. 1 1/2 Tbls seemed like it would be too much. I served it on pita bread with yogurt sauce and veggies. My husband liked it too.
I tweaked this recipe a bit to make falafel balls. I ground fresh croutons umbs in the fodo processor to get about 1 cup of bread crumbs, added the drained chickpeas and discarded all the liquid, one white onion, 6 cloves of garlic, a hand full of fresh parsley, salt, pepper, cumin and a dash of red pepper flakes and gave it a whir in the food processor until it formed a really dry mix then added 3 medium eggs- one at a time to get a cookie dough consistency. I used my cookie scoop to make the balls and then rolle dthem in bread crumbs before giving them a dunk in the deep fryer. Served with a cucumber, lemon and sour cream sauce. They were a hit.
These were very tasty but they need a few minor changes. First, I would drain the chickpeas and reserve the liquid, then add a little at a time until you get the right consistency. I used the whole can and it was very loose. I added more bread crumbs to "firm" it up, but that made it taste too "bready." I didn't have any mushrooms when I made these so I substituted grated carrots. It was delicious and gave them a little more color. I will definitely make these again! Thanks, Jojo!
These were delicious! The only thing I changed was that I added 1/2 tsp. of a mediterannean spice blend instead of the curry powder. Next time, I would also eliminate the water from the chick peas so the mixture would stick together better. My husband loved it too, and I will definitely make it again!
Very good. Took a lot of work for a novice like myself, but all in all worth it. I baked instead of fried to make it a little healthier, and served with spicy mustard. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Chickpea Falafel Burgers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 114
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