Falafel Burger with tzatziki cucumber salad
Active Time: 1 hr. 15 minutes
Makes 4 servings
- 2 15-ounce cans chickpeas, drained and rinsed
- 3 scallions, chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon ground cumin
- ½ teaspoon ground black pepper
- 1-2 eggs, depending on size
- 4 tablespoons chickpea/garbanzo bean flour
- 2 tablespoons coconut oil
- Tzatziki Cucumber Salad:
- 1 small red onion, diced
- ¼ cup plus 2 tablespoons balsamic vinegar
- 2 cucumbers, diced
- 2 tablespoons chopped parsley
- 2 teaspoons chopped mint (optional)
- ¼- ½ cup yogurt dill dressing (leftover from Day 3)
- Pulse drained chick peas in a food processor until they are a coarse meal.
- Transfer ground chickpeas to a large bowl and blend in scallions, garlic, cilantro, parsley, cumin, black pepper, 1 egg, and chick pea flour. If mixture is too dry to stick together, add in 1 more egg and if the mixture is too wet, add in more flour 1 tablespoon at a time.
- Shape into 4 patties and set on a plate. Place in the fridge to firm up while you prepare the other ingredients.
- Toss together vinegar and sliced onion in a small bowl and let sit for 5 minutes.
- Drain vinegar and toss onions with cucumber, parsley, mint, and salt and pepper to taste. Fold in ¼- ½ cup dressing, until lightly coated.
- Heat coconut oil in a large skillet over medium heat.
- Add chickpea patties and cook until golden brown. Flip and cook until browned on the other side, 3-5 minutes per side.
- To plate, serve each burger with 1/4 of the tzatziki cucumber salad.
- Reserve 2 burgers and half of the Tzatziki cucumber salad for lunch tomorrow.