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We set out to make falafel and about halfway through our recipe testing process, I had the thought… “You know what would be great? Falafel Burgers!” and so this recipe was born. The combination of this burger with our Tangy Dill Sauce, a whole grain bun, a fresh slice of tomato, red onion and a nice, crisp leaf of lettuce can’t be beat (if I do say so myself).
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This recipe is really a two-in-one, so let’s start the the burgers! Yes, we know that for traditional falafel, you typically soak the chickpeas and don’t use canned, but we wanted this to be a quick and easy recipe, so we are using canned (no salt added) chickpeas. Feel free to try using dry ones that have been soaked overnight instead!
The other main ingredient is quinoa. You’ll just want to cook it up according to the package instructions. I like making this recipe when I’ve already prepped a batch of quinoa for our Kale & Quinoa Salads. You’ll also need some chickpea flour, red onion, parsley, lemon juice, garlic, low sodium Tamari, cumin, black pepper and baking powder.
You’re basically just going to add everything to a food processor and pulse it just a few times until everything is combined but not quite a paste. You do want to keep some larger pieces of the chickpeas in tact.
After that, you just scoop it into about six portions. I like to make heaping balls using my three tablespoon cookie scoop and then use my hands to form them into patties.
You’ll want to bake these on a silicone baking mat or parchment paper to avoid sticking. You can air fry them as well, but sometimes I find the interior doesn’t get cooked as evenly as when you do a slower bake in the oven.
While those are baking away, you’ll want to prepare the second recipe, which is our Tangy Dill Sauce. This sauce goes great with a number of different dishes – in fact, we’ll be pairing it with another recipe coming up very soon!
For the dill sauce, the base is a vegan Greek Style yogurt combined with silken tofu. We also add lemon juice, fresh dill, dry dill and garlic powder. If you are okay with a bit of salt, add a 1/4 teaspoon or so to taste, and you’ve got a delicious sauce!
Of course, no burger would be complete without all of the fixings! We like using Ezekiel Sprouted Grain Buns, along with freshly sliced tomato and red onion and a nice, crisp leaf of butter lettuce. And a dollop or two of that delicious dill sauce, and you’re good to go!
This recipe is super versatile because you could also just make smaller falafel balls and dip right in the sauce or even make a salad with these added to it and use the dill sauce as your dressing!
Be sure to watch the video to see us make the recipe and get even more tips.
Quinoa Falafel Burgers with Tangy Dill Sauce
Ingredients
- Burgers:
- – 1 x 15oz can chickpeas (no salt added if possible), drained & rinsed
- – 1 cup cooked quinoa
- – 1/4 cup chickpea flour
- – 1/4 cup red onion, roughly diced
- – 2 Tbsp fresh Italian parsley (can swap 4 tsp dry)
- – 2 Tbsp lemon juice
- – 2 Tbsp minced garlic
- – 1 Tbsp low sodium Tamari
- – 1 Tbsp cumin
- – A few dashes of black pepper
- – 1/2 tsp baking powder
- Tangy Dill Sauce:
- – 1 x 5.3oz container of vegan yogurt (we like Kite Hill’s Plain Unsweetened Greek Style)
- – 6oz soft silken tofu (1/2 box)
- – 1 Tbsp lemon juice
- – 1/4 cup packed fresh dill (can swap 4 tsp dry)
- – 1 tsp garlic powder
- – 1 tsp dry dill (reserve to stir in at end)
- – Salt to taste (optional)
- Optional Extras/Toppings:
- – Buns (we use Ezekiel Sprouted Grain)
- – Sliced tomatoes
- – Sliced red onion
- – Lettuce
Directions
- Preheat oven to 350°F.
- Drain and rinse your chickpeas. Cook quinoa according to package instructions.
- Add rinsed beans, cooked quinoa and all remaining ingredients to a food processor. Pulse until just combined but not formed into a paste. We did 10 short pulses.
- Form into six patties.
- Gently place onto a baking tray lined with parchment paper or a silicone baking mat.
- Bake at 350°F for 30-40 minutes, flipping after 20 minutes.
- While burgers are cooking, make the dill sauce (if desired) by adding all sauce ingredients to a small blender (like a Magic Bullet or similar) and blending until smooth.
- Serve on a bun or lettuce wrap with dill sauce, sliced tomatoes, sliced red onion and lettuce. Enjoy!
Makes 6 burgers.
This recipe is such a great way to switch up your burger game! We love to prep a double batch for the week ahead.
They store really well in the fridge, and you can either microwave to heat up or bake them for a few minutes until warmed.
As always, we’d love to hear from you if you make the recipe. You can find us on Instagram and Facebook – don’t forget to tag us if you post a photo!
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