Falafel Burgers
Prep time
Cook time
Total time
Serves: 4
  • For the patties:
  • ⅓ cup uncooked quinoa
  • 1 large clove of garlic, skin still on
  • 1 15 oz. can cooked chickpeas, drained and rinsed
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • Pinch of cayenne (optional)
  • 2 teaspoons sesame seeds (optional)
  • ½ teaspoon salt
  • 2 tablespoons flour
  • 2 teaspoons olive oil
  • Handful fresh flat-leaf parsley
  • Handful fresh cilantro
  • Tablespoon vegetable oil
  • For assembly:
  • 4 burger buns
  • Topping ideas:
  • Lettuce
  • Tomato
  • Cucumber
  • Pickles
  • Olives
  • Hummus
  • Tahini
  • Tzatziki
  1. Cook the quinoa according to package directions; once cooked, let cool slightly.
  2. While the quinoa is cooking, place the garlic clove (with skin still on) onto a dry pan and toast over low heat for about 5 minutes, flipping occasionally. Once it has become aromatic and lightly browned, remove from pan and remove skin. Place in food processor.
  3. Add all of the remaining burger ingredients into a food processor. Pulse until everything is combined.
  4. Dust a small amount of flour onto your clean hands and form the ingredients into patties (depending on how large you make them, you'll likely have between 4-5 patties total).
  5. Add the tablespoon of oil to a non-stick pan over medium heat.
  6. Fry the burgers for about 5 minutes per side, checking them occasionally to ensure they don't burn. The burgers should be crisp and golden on each side.
  7. Assemble the burgers on toasted buns with toppings of your choice, such as tahini, hummus, cucumber, pickles, and tomato.
Recipe by Orchard Street Kitchen at http://www.orchardstreetkitchen.com/781-2/