This Falafel Quinoa Burger Recipe includes the power combo of chickpeas and quinoa (or rice if you want) so you know you are eating healthy even if its still a burger. Prep is pretty easy but make sure to save a little time for soaking the chickpeas and refrigerating the mix.
Veggie burgers have had a huge resurgence in recent years and this vegan falafel burger recipe is a bit of a twist from the usual. Usually your veggie burger choices will be one of two things: 1) Something black bean or all veggie based in the frozen aisle that will not grill well or, 2) The
other extreme which is Beyond Burgers or Impossible Burgers which are better on the grill but only for those that really want a meaty texture. Not that there is anything wrong with either option, I enjoy both but these vegan falafel burgers are a nice change of pace.
A few things to keep in mind before making:
- Remember to soak the chickpeas in the morning or overnight. Usually I love canned chickpea recipes ( You can find a few on this site) but this is NOT one of them. Falafel texture is definately better with fresh soaked chickpeas.
- Save some time to make the quinoa rice ahead of time and then refrigerate it or just let is sit.
- Once you make the falafel mix and mold the burgers they will have to be refrigerated for at least 1/2 hour prior to grilling. For stovetop, you can probably just make them without refrigerating.
For building the burger:
- You can go the full falafel route with hummus and tzatziki spread on the bun and have some sliced cucumbers, tomatoes, and olives or pickles.
- While I have not tried it, the traditional burger route would probably work just as well with lettuce, tomato, ketchup, mustard and/or mayo.
Vegan Falafel Burger for the Grill or Stovetop
- 1 cup Dried chickpeas Soaked in water for eight hours.
- 1 1/2 tsp Salt
- 1 cup Parsley Does not have to be chopped since it will be put in the food processor.
- 1 cup Cilantro Does not have to be chopped since it will be put in the food processor.
- 1 tsp Ground Coriander
- 1 1/2 tsp Ground Cumin
- 2 pinches Ground Cinnamon
- 4 cloves Garlic
- 1/2 Large Onion
- 2 tsp Olive Oil Plus 1/4 cup Olive Oil if using the stove top.
- 1 cup Cooked Quinoa or Rice
- Make sure you have soaked the chickpeas the night before or in the morning. Chickpeas should soak for eight hours before making the burgers.
- Make sure you have made one cup of quinoa or rice at least one hour before making the burgers.
- Add chickpeas, 2 tsp olive oil, onion, cilantro, parsley and all the spices to the food processor.
- Pulse until all the ingredients are ground and well blended.
- Transfer the mixture into a bowl and mix in the quinoa or rice.
- Mold the mixture into burger patties. Use approximately 1/4 cup of mixture per patty. When you first start molding, try to squeeze out the excess water from each patty then mold.
- Place the patties on a plate. If you are layering them in a container, place parchment paper or wax paper in between each patty.
- Refrigerate the patties for at least one hour.
- When you are ready to heat up the patties, heat up your grill.
- When hot, place the patties directly on the grill.
- Cook each side for about five minutes and flip. These burger do not take too long on the grill.
- If you are cooking on the stove top, add some oil to the pan and turn on the stove to medium heat. You can me multiple patties at once depending on the size of the pan.
- Once the oil is hot, place patties on the stove.
- Turn down the heat a bit.
- Let each side cook about ten minutes.
- Serve in hamburger buns with desired condiments.