These burgers were awesome last night! They’re basically a 2.0 incarnation of my air-fried falafel with the slightest of tweaks. As the binder, this time I used oats. All in all it was an incredible transformation of canned chickpeas and seasonings into a perfect casual weeknight meal.
I simply roasted chickpeas, onion and garlic in the oven, then added all ingredients (including the chickpea mixture) to the food processor for a few spins. Then I formed the batter into patties and baked!
OVEN-BAKED FALAFEL BURGERS
2 14-ounce cans chickpeas, rinsed and drained
1 large onion, diced
2 cloves garlic, minced
1 generous cup fresh flat parsley, densely packed
1/2 cup oats
3 tablespoons tahini
2 tablespoons hot sauce
3 tablespoons water
2 1/4 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon salt, or to taste
1/4 teaspoon black pepper
Preheat oven to 400 degrees.
Using a nonstick roasting pan (like Scanpan), roast chickpeas, onion, and garlic in the oven for 45 to 50 minutes. Add a splash of water, and stir occasionally to avoid sticking. Once the ingredients are golden, remove pan from oven, and set aside.
Turn oven temperature down to 375 degrees.
Into the bowl of a large food processor add all falafel ingredients (including roasted chickpeas, onions, and garlic), and process until almost smooth, and batter begins to stick to itself. Add an additional splash of water, if needed.
Remove bowl and blade from base. Form falafel mixture into evenly shaped patties, and place them on a nonstick baking sheet or oven-safe griddle.
Bake at 375 degrees for 20 minutes. Flip burgers and bake for another 5 minutes, or until nice and crispy.
Remove from oven and serve immediately on Ezekiel English muffins along with favorite toppings (tomato, pickles, yogurt, mustard, hummus, etc.).
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen