Falafel Burger

This was a really delicious burger flavoured with Middle Eastern spices that wasn’t too dense or dry, though I did have to adjust the recipe a little to achieve that texture.

The recipe called for canned chick peas but didn’t address the liquid in the can….should it be included or discarded? I used chick peas I had cooked and frozen without water and used the food processor to break them down and mix them with the other ingredients that included toasted bulghur (which I toasted in the same fry pan I later used to cook the onions and then the burgers instead of turning on the oven unnecessarily). Fresh breadcrumbs were supposed to act as the binder, but didn’t work without having any liquid to absorb so the mixture was quite dry. A few tablespoons of water helped but I had to resort to adding an egg before I was able to form patties. Sautéed in a little olive oil, the burgers developed a crispy golden crust; the interior was moist but not mushy.

I made a half recipe, though I added the full amount of spices, which produced 6 large burgers. Instead of the creamy, tahini based taratour sauce that’s suggested, I opted to serve them with a cucumber-tomato-herb salsa that was recommended.