Falafel Burgers {Vegan}

Today, I’m participating in a fun blogger event — the Secret Recipe Club. How does it work? Every blogger is secretly assigned another blog + chooses a recipe from that blog to make. On reveal day (today!), all of our posts go up at the same time, + everyone gets to see who was assigned to their blog, which recipe they chose, + how it turned out. Fun, huh?

This month I was assigned Shockingly Delicious, a wonderful blog full of scrumptious, budget-conscious, healthy, family-friendly foods + decided to make these Vegan Falafel Burgers. And y’all, I don’t think I can adequately explain how amazing these were. SO fantastic. They are simple to prepare, but packed with complex, impressive flavor. After making these for dinner recently, my husband told me that, honestly, he hadn’t had terribly high expectations for these burgers (as he’s not a huge meatless meal lover), but his mind was blown by their deliciousness. He actually said, “I do not miss the meat one bit – these are AMAZING. Can we please have these again within a few weeks?” You bet we can! I like serving them in pita pockets with lettuce, tomato, cucumber, onion, and a little tzatiki sauce. Perfection!

Thank you to Dorothy for introducing me to these truly fabulous falafel burgers + to the Secret Recipe Club for connecting me, yet again, with fantastic bloggers + amazing recipes! For all my previous Secret Recipe Club recipes, click here – there are TONS of awesome ones!

Falafel Burgers {Vegan}

serves 4, adapted from Shockingly Delicious

Ingredients

2 (15-ounce) cans chickpeas, drained + rinsed
1 small onion, chopped
1 lime, grated rind and juice
2 teaspoons ground coriander
2 teaspoons ground cumin
1 tablespoon fresh Italian parsley, minced
1/4 – 1/2 cup Italian-seasoned breadcrumbs*
1 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
1/3 cup all-purpose flour
1/4 cup olive oil (or less, depending on your pan size)

Directions

Put the chickpeas, onion, lime juice and rind, coriander, cumin, parsley, 1/4 cup breadcrumbs, salt, + pepper into a food processor and process to a coarse paste.

Turn out onto a clean work surface and shape into four patties. (*Note: the texture of the chickpea mixture should be thick + hearty enough to easily hold its shape – it should not be crumbling or falling apart. If the mixture seems too loose, add in more breadcrumbs, 1/8 cup at a time, until you reach the right consistency. How many breadcrumbs you need largely depends on how juicy the lime was. I typically find 1/4 cup total to be enough, occasionally I need a bit more.)

Spread out the flour on a large, flat plate and turn the patties in it to coat.

Heat the oil in a large skillet (just enough to lightly cover the bottom of the skillet), add the patties, and cook for 5 minutes on each side, until crisp.

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