This falafel burger isn’t exactly traditional but it is very flavorful. Canned garbanzo beans makes this recipe a fast one for a weeknight. I use cilantro instead of the usual parsley and added shredded carrots for color. I bake them rather than frying to save calories and make clean up easier.
You can use any gluten free bun you like but I made ours with Pamela’s Gluten Free Bread Mix. They are just as good without a bun if you're keeping track of carbs.
Preheat oven to 400 degrees
Line baking sheet with parchment paper and lightly oil with olive oil
2 cans (15 ounces each) Garbanzo Beans
1 cup chopped Onion
2 Tablespoons Olive Oil
2 cloves Garlic
Dash or more Cayenne Powder
½ teaspoon Salt
½ teaspoon Pepper
Then fold in:
2 medium Carrots, finely shredded
½ - 1 cup Cilantro, finely chopped
Shape into eight burgers/patties on the parchment lined baking sheet. They will be quite soft and you may want to wet your hands while shaping. Spray or brush with a bit of olive oil on top. Bake at 400 for 15 minutes. Remove from oven and carefully flip and bake 15 minutes longer or until browned.
These buns were topped with sesame seeds prior to baking. The key to shaping the rolls is very wet hands as the dough/batter is really sticky.
And here they are just out of the oven.
We enjoyed our falafel burgers with a cooling cucumber yogurt salad, which tastes great right on the burgers, and a crispy green salad.