Making a veggie burger that stays together and tastes good is quite the challenge. Although the thought of adding an egg or two would make things so much easier, that wouldn’t make it vegan anymore. So trying to spruce it up without breaking the rules was quite the challenge. But adding some aromatic herbs into the mix did help in making this vegan falafel burger recipe.
I am no nutritionist, so don’t expect me to give you the whole list of nutritional benefits of eating veggie burgers. But I do know that vegan burgers enrich your diet with a bunch of protein, fibre and minerals. It just baffled me a bit that something made out of ingredients that I am not used to using would taste so good that I had to share this vegan falafel burger recipe with all of you!
Vegan Falafel Burger
Print RecipeIngredients
- Veggie Burger Ingredients:
- 3 cups of canned chickpeas
- 1 1/2 tablespoons of garlic powder
- A few dashes of rock salt
- 1 teaspoon of grounded pepper
- 1 tablespoon of cumin
- 1 teaspoon of paprika
- Half a garlic (you can roast them beforehand if you’d like)
- Half of a white onion ( no need to slice)
- 2-3 cups of oatmeal
- 2 tablespoons of virgin olive oil
- A whole bowl full of basil, salsa leaves, oregano and parsley.
- Yogurt Sauce Ingredients:
- 1 pack of all-purpose cream
- 3 tablespoons of plain yogurt
- A dash of iodized salt and grounded pepper
- 2 tablespoons of minced garlic
- 1/2 cup of minced onions
- A dash of cayenne pepper (optional)
Instructions
Veggie Burger Instructions:
- I like to powderize the oatmeal before I start to touch on the veggies. Put this aside afterwards.
- Now put the onions, garlic, salt, pepper, cumin, paprika and garlic powder in the food processor and mix it thoroughly enough that it’ll start to look like it had a good mince.
- Add into the mix all your leafy greens! These are basil, salsa, oregano, parsley, and a dash of olive oil in my recipe. I usually do this in two batches of mixing because I add quite a lot of these.
- Once the mince is done, I pour the chickpeas into the processor, a cup at a time, while adding a 1/4 cup of oat powder. (You can use the rule of thumb method with this, or you don’t need to finish all of the oatmeal)
- Make sure it mixes until it does not feel too sticky. (You will have to do the simultaneous chickpea and oatmeal act until you finish all the chickpeas.)
- Then mix it until it isn’t too sticky in your hands(yes, you may touch it but make sure your hands are clean!)
- If it feels too heavy, feel free to add some olive oil and blend it for a few seconds.
- Make sure you mix it to a point when it is not too fine but make sure it is still a bit chunky(like the size of cooked quinoa).
- Remove the mixture out of the food processor and start to mould your burgers to whatever shape or form!
- You can even try to bread the burger with some of your excess powdered oatmeal(if you have any).
- Fry the burger on medium heat until it starts to brown slightly. Cook both sides and set aside.
Yogurt Sauce Instructions:
- Dump in all the listed ingredients and blend it until everything gets evenly minced but not creamy. You can’t mess this one up!
- Pour it over the patties when serving, or add it on the side.
