006: Quinoa Falafel Burgers

Made by Eva Mcguire - Winner of the 30 Day Plant Based Challenge

Ingredients

3/4 cup chickpeas, canned

1⁄2 yellow onion, diced

2 garlic clove, minced

1⁄2 cup quinoa, uncooked

1⁄4 cup breadcrumbs

1⁄4 cup fresh parsley, stems removed and chopped

1 mint leaves, chopped

1 tbsp fresh dill, stems removed and chopped

1 1 ⁄2 tsp olive oil

1⁄2 tsp cumin, ground

dash of cayenne pepper

1⁄4 tsp sea salt

2 whole wheat pita, warmed

TZATZIKI SAUCE

1⁄4cup coconut yogurt, plain

2 tbsp cucumber, grated, then squeezed or drained to remove some of the liquid

1 1⁄2 tsp green onion, sliced

1 1/2 tsp fresh dill, stems removed and chopped

1 tsp olive oil

1⁄2 lemon, juiced

1⁄2 garlic clove, minced

dash of sea salt

FOR SERVING

1⁄2 cup romaine lettuce, shredded

Instructions

1. Cook quinoa according to package directions.

   
   

2. When draining and rinsing chickpeas, save liquid and set aside.

   
   

3. Place onion and garlic into the bowl of a food processor fitted with the chopping blade. Pulse until roughly chopped. Add the chickpeas, quinoa, breadcrumbs, herbs, cumin, red pepper, and salt. Pulse until well combined. The mixture should be well-combined and finely chopped, but not too smooth, like hummus. If the mixture is too dry and not holding together, add a little of the reserved chickpea liquid and pulse again until the mixture holds together.

   
   

4. Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly oil the paper. Form the burger mixture into patties of equal size, about 3-4” across and place on the prepared baking sheet. Two patties serves one person.

   
   

5. Bake burgers for 10-12 minutes, then remove baking sheet from oven. Carefully turn each patty over and return to oven for another 10-12 minutes, or until lightly golden on top. Alternatively, the burgers can be cooked in a non-stick skillet on the stove for 3-5 minutes per side. Chilling the burger mixture for 15-20 minutes is recommended to help keep the burgers from falling apart.

      6.  For Tzatziki Sauce: Stir ingredients together in a medium bowl. Add salt, to taste. Cover and refrigerate until ready to serve.

      7. Serve two patties on each warmed pita. Top with chopped lettuce and a spoonful of Tzatziki Sauce.