Conventional falafel is unbelievable, however we’re turning the Mediterranean morsels on their head due to this toothsome adaptation by Dunja Gulin’s Falafel Endlessly: Nutritious and Tasty Recipes for Fried, Baked, Uncooked, Vegan and Extra! Made juicy with the addition of rosy purple beets and charred to an ideal crisp, we have now little doubt that these hearty burgers could have you forgetting all about pita.
What you want:
1½ cups cooked chickpeas, drained
¾ cup finely grated beets
1 cup couscous, soaked for 10 minutes with boiling water
½ cup breadcrumbs
2 tablespoons tahini
3 tablespoons finely chopped onion
2 garlic cloves, crushed
¾ teaspoon salt
½ teaspoon dried thyme
½ teaspoon dried oregano
Pinch of black pepper
4 tablespoons coconut oil, for frying
What you do:
1. In a meals processor, course of chickpeas. Switch to a bowl and add remaining substances besides coconut oil. Knead combination completely till properly integrated. Chill for no less than 20 minutes.
2. As soon as chilled, type combination into 6 patties. Preheat a cast-iron skillet over medium warmth. Warmth 1 tablespoon oil and fry patties in batches, being cautious to not overcrowd. Fry 5 minutes either side, including a tablespoon extra oil after flipping. Fry till burgers are barely charred and have a skinny crust. Serve on a whole-wheat bun with vegan mayonnaise, lettuce, onion, and pickles.
Photograph credit score: Tim Aitkins