Crispy Crunchy Oil-Free Falafel Burgers & Falafel Croutons

These falafels make a great burger but also a fantastic stuffing for pita as well as broken up into croutons to top your salads. And the best part? Vegan and oil-free, of course!

PRINTABLE RECIPE HERE:

Vegan Cooking Level: Intermediate

FALAFEL BURGERS & CROUTONS

Ingredients

1 15.5 oz. oz can (1 3/4 cups) chickpeas, drained

1 cup oats

1/2 red onion, finely diced

1 small zucchini, grated

3 tbsp. red wine vinegar

1 tbsp. sriracha sauce

2 tbsp. tahini

1 tsp. cumin

1 tsp. garlic powder

2 tsp. black pepper

1/2 tsp. sea salt

Optional: 3 tbsp. finely chopped cilantro

Optional: sesame seeds

How To

Step 1: Set oven to 425 degrees F. Give oats a quick blitz in the processor and grind into a coarse meal, especially if they are not quick oats, then remove into a bowl. Drain chickpeas and process in a mini-processor until crumbly. *NOTE: If you do not use quick oats, then whatever oats you do use need to be ground a bit FIRST.

Step 2: Add all the rest of the ingredients including the oats and optional cilantro and mix well using the back of a strong spoon to press the mixture together down and to the sides of your bowl. It will be crumbly at first and then, all of a sudden (as the zucchini breaks down), become cohesive and easy to form a strong pattie. Keep mixing and feel free to use your hands!

Step 3: Line a cookie sheet with parchment paper or a silpat. Wet hands just a bit and form into 6 large bun-sized patties (or 12 smaller sized patties for stuffing in pita). Sprinkle optional sesame seeds, pressing gently into the outside. Bake for 20 minutes on one side, flip and another 10 minutes until both sides are nicely browned and firm.

These falafel burgers can be beautifully frozen and reheated in the toaster. microwave or airfryer for use in pitas, wraps and then broken up onto a salad as croutons! Goes great a drizzle of my Middle East Tahini Delight Sauce and my oil-free oven fries or air-fried potato wedges.

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