At the time of panic, I thankfully remembered Srividhya’s Baked Falafel recipe and had some chickpeas at home too! 🙂 I slightly modified her recipe and the result was extraordinary. Since I didn’t want to make something again for the dinner that day, I ended up making couple of bigger patties that could serve as burger patties. I had some iceberg lettuce with me and with a teaspoon of eggless garlic mayonnaise, we had super yummy falafel burgers – with a fraction of cost from what one spends at popular joints and needless to say, these were made with just a teaspoon of oil – hence much healthier compared to the deep fried patties from outside.
To make Baked Falafel Burgers Serves – 2 Time to prepare – 40mins What I used – For Falafel Patties
Chickpeas, 2 cups (soaked and boiled in a pressure cooker for three whistles) Onion, 1 large Coriander Leaves, ½ cup (tightly packed) Red Chilli Powder, 2 tsp Garlic Pods, 5 Coriander Powder, 1 tsp Dry Roasted Coriander Seeds, 2 tsp Salt, as required Oil, 2 tsp
For Burger –
Burger Buns, 2 Iceberg Lettuce, few leaves Eggless Garlic Mayonnaise, 2 teaspoon (one for each burger)
How I made –
Note: The baking time can vary from oven to oven, keep checking the falafels after ten minutes for doneness. Once they are golden brown, they can be removed. The outsides are crisp and the insides are soft, making it perfect for burgers but can be had as a snack by itself. If preferred, tomato ketchup or onion slices can be added in the burger while stacking. If you don’t have an OTG, these can be shallow fried on a tawa on stove top as well. Unlike deep fried goodies, these doesn’t go soggy after sometime but taste best when served hot 🙂 Submitting this recipe to the Recipe Challenge Contest/Week 3 at Lin’s Recipes. Checkout her weekly challenge contests for interesting ingredients and a variety of recipes by our fellow bloggers.
