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Falafel Burgers and a Contest Winner!

May 9, 2011 by epicureanvegan

Falafel Burgers -- Epicurean VeganFirst of all, congratulations to sandition of Please Pass the Tofu for being the randomly selected commenter who will receive the $25 Amazon gift card!! Thank you to everyone who left a comment about juicing. So far, I’ve made some incredible apple-kale-spinach-parsley juice that is delicious! I think giving away stuff is way too much fun, so I look forward to doing it again soon!

So onto the food. 🙂 This recipe is another winner from The Vegan Table. You can serve these on buns, pita pockets, or open-faced like I did. Either way, I think you’ll enjoy the well-blended flavors of the patty as well as the cucumber sauce—an ideal combination.

INGREDIENTS:
1 can chickpeas (garbanzo beans), drained and rinsed
1 yellow onion, diced
3 cloves garlic, minced
1/4 C fresh parsley, chopped
2 Tbs tahini
1-1/2 to 2 tsp cumin
1 tsp coriander
1/2 tsp salt
1/8 tsp black pepper
1/4 tsp cayenne pepper
1 tsp lemon juice
1 tsp baking powder
1 C bread crumbs (I used panko)

For falafel sauce:
1 container (6-oz) plain nondairy yogurt
1-2 Tbs tahini (I used 1-1/2)
1/2 cucumber, peeled and finely chopped
1 tsp dried dill

Optional ingredients:
hamburger buns or rolls, pita bread, tomato slices, lettuce

DIRECTIONS:
I recommend making the sauce first since it has to chill for 30 minutes. I could have made it while the patties baked, but that’s when I cleaned up the kitchen and set the table, etc. To prepare the sauce, combine all of the sauce ingredients in a small bowl and chill for 30 minutes.

Falafel Burgers -- Epicurean VeganPreheat oven to 400. Pulse a few times the chickpeas in the food processor until thick and pasty; transfer to a medium-sized bowl. Add the onion, garlic, parsley, tahini, cumin, corriander, salt, pepper, cayenne pepper, lemon juice, and baking powder. (I actually left the beans in the food processor and added the other ingredients and pulsed a few times to just mix them in a little–easier than using a spoon. Then I transferred to a bowl and mixed it more). Slowly add the bread crumbs—using more or less—until the mixture holds together well.

Falafel Burgers -- Epicurean Vegan

Shape into patties and place on a nonstick baking sheet. I used foil that I lightly sprayed with cooking spray. I also made 5 patties, but the recipe says you can get 8-10 patties.

Falafel Burgers -- Epicurean VeganBake for 10-12 minutes until golden brown on the bottom. Don’t expect the tops to get brown—they won’t. Flip over and bake for another 10-12 minutes. Serve with some falafel sauce, tomato, and lettuce on bun, pita, or open-face. Enjoy!

Falafel Burgers -- Epicurean Vegan

Filed Under: Dinners, Lunches Tagged With: burger, chickpea burger, falafel, fast and easy, garbanzo beans, tahini

Portobello Burgers

July 12, 2010 by epicureanvegan

Portobello Burgers -- Epicurean VeganThis is my kind of burger! They took no time at all to prepare—you can saute or grill the portobellos and use your favorite toppings. I went with Hawaiian-style.

INGREDIENTS:
4 portobello mushrooms, cleaned and patted dry
1 avocado, smashed
4 Tbs Tofutti cream cheese
4 pineapple rings
4 burger buns
Olive oil
Salt and pepper, to taste

DIRECTIONS:
Coat portobellos with oil and salt and pepper. Saute in olive oil for 5-7 minutes on each side over medium heat.

Spread 1 tablespoon of cream cheese on one bun and about a 1 tablespoon of avocado on the other. Top bottom bun with a portobello and then a pineapple ring. It’s that easy! Enjoy!

Filed Under: Dinners, Lunches Tagged With: avocado, burger, fast and easy, Hawaiian, pineapple, Portobellos

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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