Falafel Burgers

Name: Falafel Burgers
Yield: 4 servings
Ingredients: 1 small cucumber, cut lengthwise; ½ cup (125 mL) low-fat Greek yogurt; 1 tbsp (15 mL) olive oil; 1 tbsp (15 mL) lemon juice; 1 garlic clove, pressed; ½-1 tsp (2-5 mL) dried dill; ¼ tsp (1 mL) salt; 1 small zucchini (about 4 oz./125 g); ½ small onion, chunked; 2 garlic cloves, pressed; ½ cup (125 mL) parsley leaves, loosely packed; ½ cup (125 mL) cilantro leaves, loosely packed; 1 tsp (5 mL) ground coriander; ½ tsp (2 mL) ground cumin; ½ tsp (2 mL) salt; 1 can (15 oz./425 g) chickpeas, drained and rinsed; ¼ cup (60 mL) all-purpose flour (see cook's tip); ½ tsp (2 mL) baking powder; 2 tbsp (30 mL) vegetable oil; 4 sandwich thins or buns; 4 slices tomato; 2 cups (500 mL) arugula

These vegetarian burgers are a filling and flavorful meal! Instead of being deep fried, these are made in a skillet for a simple weeknight meal.

Ingredients

1 small cucumber, cut lengthwise
½ cup (125 mL) low-fat Greek yogurt
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) lemon juice
1 garlic clove, pressed
½-1 tsp (2-5 mL) dried dill
¼ tsp (1 mL) salt

1 small zucchini (about 4 oz./125 g)
½ small onion, chunked
2 garlic cloves, pressed
½ cup (125 mL) parsley leaves, loosely packed
½ cup (125 mL) cilantro leaves, loosely packed
1 tsp (5 mL) ground coriander
½ tsp (2 mL) ground cumin
½ tsp (2 mL) salt
1 can (15 oz./425 g) chickpeas, drained and rinsed
¼ cup (60 mL) all-purpose flour (see cook's tip)
½ tsp (2 mL) baking powder
2 tbsp (30 mL) vegetable oil

4 sandwich thins or buns
4 slices tomato
2 cups (500 mL) arugula

Directions

For the tzatziki, coarsely grate the cucumber; remove and drain any liquid. Combine in a small bowl with the remaining tzatziki ingredients; cover and refrigerate.
For the patties, coarsely grate the zucchini. Place the zucchini on a paper towel; squeeze to remove any moisture.
Add the multiuse blade, then the onion, garlic, parsley, cilantro, coriander, cumin, and salt to the food processor bowl. Blend on low until finely chopped, 10–15 seconds. Pulse in the chickpeas, stopping to scrape the sides if needed, until coarsely chopped.
Remove the blade and mix in the zucchini, flour, and baking powder until combined.
Heat the oil in a medium skillet over medium heat for 2–3 minutes. Form the falafel mixture into four patties and cook until crisp, about 3 minutes per side. Serve on buns topped with tomato, arugula, and tzatziki.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 420, Total Fat 16 g, Saturated Fat 2.5 g, Cholesterol 5 mg, Sodium 840 mg, Carbohydrate 54 g, Fiber 8 g, Sugars 10 g (includes 3 g added sugar), Protein 18 g

Cook's Tips:

To make this recipe gluten-free, replace the all-purpose flour with gluten-free flour.

If you refrigerate the patties before cooking, they’ll be firmer and hold together better.

A Flex+ Recipe

This recipe was developed in our Test Kitchen to showcase the power and functionality of our cordless Flex+ system. This recipe will also work in your kitchen with your current hand mixer, immersion blender, and/or food processor.

Want to learn more about a cordless solution that will take up less space in your kitchen cabinets than your current tools? Check out the Flex+ Multi-Prep Set!