Falafel Burgers (Vegetarian, Broiled)

Name: Falafel Burgers (Vegetarian, Broiled)
Prep time: 1440 min
Cook time: 8 min
Total time: 1448 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: ½ lb Chickpeas (½ pound (1.25 cups) dried chickpeas, soaked in water overnight and drained); 1 ½ tsp Kosher Salt (1.5 teaspoons Kosher salt (Diamond Crystal brand; use half as much if using Morton)); 1 tsp Cumin Powder (1 teaspoon ground cumin); 1 tsp Ground Turmeric (1 teaspoon ground turmeric); 1 handful Parsley (Big handful fresh parsley (35 – 40 g)); 1 handful Cilantro (Big handful fresh cilantro (35 – 40 g)); 1 piece Carrot (1 medium carrot, chopped (105 g)); 1 piece Yellow Onion (1 small onion, peeled and chopped (112 g)); 1 piece Garlic Clove (1 garlic clove); 2 pieces Egg (2 eggs, beaten); 0 pieces Olive Oil (Olive oil, for brushing); 0 pieces Pita Bread (Pita bread); 0 pieces Tahini Sauce (Tahini sauce or tzatziki); 0 pieces Schug (Schug, optional) — optional; 0 pieces Harissa (harissa); 0 pieces Tomato (Chopped tomatoes, optional) — optional; 0 pieces Cucumber (Chopped cucumbers, optional) — optional; 0 pieces Lettuce (Soft lettuce leaves, such as Boston or Bibb, or chopped Romaine)

Falafel Burgers (Vegetarian, Broiled) - Veggie Burger (Middle Eastern)

1448 minMiddle Eastern

Servings8

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Vegetarian
Dairy Free
Pescatarian
Halal

Ingredients

For 8 servings

Chickpeas½ lb · ½ pound (1.25 cups) dried chickpeas, soaked in water overnight and drained
Kosher Salt1 ½ tsp · 1.5 teaspoons Kosher salt (Diamond Crystal brand; use half as much if using Morton)
Cumin Powder1 tsp · 1 teaspoon ground cumin
Ground Turmeric1 tsp · 1 teaspoon ground turmeric
Parsley1 handful · Big handful fresh parsley (35 – 40 g)
Cilantro1 handful · Big handful fresh cilantro (35 – 40 g)
Carrot1 piece · 1 medium carrot, chopped (105 g)
Yellow Onion1 piece · 1 small onion, peeled and chopped (112 g)
Garlic Clove1 piece · 1 garlic clove
Egg2 pieces · 2 eggs, beaten
Olive Oil0 pieces · Olive oil, for brushing
Pita Bread0 pieces · Pita bread
Tahini Sauce0 pieces · Tahini sauce or tzatziki
Schug0 pieces · Schug, optional · optional
Harissa0 pieces · harissa
Tomato0 pieces · Chopped tomatoes, optional · optional
Cucumber0 pieces · Chopped cucumbers, optional · optional
Lettuce0 pieces · Soft lettuce leaves, such as Boston or Bibb, or chopped Romaine

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Steps

1Soak the chickpeas: Place the chickpeas in a large bowl. Fill bowl with water. Let stand overnight on counter for at least 12 hours. Drain and rinse.
2Mix together the salt, cumin, and turmeric in a small bowl. Roughly chop the parsley and cilantro.
3Combine all of the ingredients in a food processor — the drained chickpeas, herbs, chopped carrots, onions, garlic, and the mixed dry seasonings. (Note: My food processor is a 14-cup Cuisinart, and this amount of ingredients fills it to the brim. If yours is smaller, consider doing this in two batches.) Pulse until the mixture is very finely chopped, and it holds together when pinched between two fingers.
4Transfer the mixture to a large bowl and add the beaten eggs. Use a spatula to combine.
5Form patties using 1/2 cup measure. Scoop out the mix, squeeze with your hands, form into a ball —mixture will be delicate/wet. Portion out all of the mixture, until you have about 8 balls.
6Broil: Heat your broiler to high for at least 15 minutes. Brush a baking sheet with olive oil. Pat each ball into a patty (or as many as you are cooking at one time) and place the formed patties on top of the oiled sheet pan. Brush tops of patties lightly with oil. Season with salt. Broil for 3 to 5 minutes or until beginning to lightly brown. Use a metal spatula to flip each patty. Brush tops with more oil. Season with salt. Return pan to broiler and broil for 2 to 3 minutes more or until evenly golden brown.
7Serve with pita and other condiments noted above.