Baked Falafel Burger By ÁIne Carlin

Posted on June 5, 2017 by caro.parodi@kylebooks.com

Like many vegans, falafel is my go-to savory snack food but, by golly, they can be a pain to make. As they are prone to disintegrating when shallow fried, I decided to forgo the frying-pan palaver a long time ago and instead opt for a healthier, baked option. Crammed full of fragrant cilantro with just the right touch of lemon, these fragrant burger-style patties are perfect in a pita or atop a wholesome bulgur bowl tossed with roasted veggies (see page 91). Or why not form into smaller burger bites for an excellent canapé, adorned with a dollop of hummus and a slice of fig—these are endlessly versatile.

Serves 2 to 4

TIP: For a crunchy exterior, toss these falafel burgers in sesame seeds before baking.

14-ounce can chickpeas, drained and rinsed

11/2 cups fresh cilantro

2 garlic cloves

2 scallions

1 heaping teaspoon ground cumin

1/2 teaspoon smoked paprika

1 tablespoon all-purpose flour juice of 1/2 lemon

2 tablespoons olive oil sea salt and freshly ground black pepper


1. Preheat the oven to 400°F

2. Put the chickpeas in a food processor or blender along with the cilantro, garlic, scallions, cumin, paprika, flour, lemon juice, oil, and some seasoning. Pulse until it all comes together—it should be fairly coarse.

3. Transfer the mixture onto a plate or board and shape into 4 medium-size burger patties. Place on a baking sheet.

4. Bake for 20 minutes before gently turning and baking for another 20 minutes on the other side.

5. Serve in a freshly toasted pita bread along with some salad leaves, tahini dressing, hummus, and chili sauce.

Recipe from The New Vegan by Áine Carlin