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Easy Falafel Patties

  • 6reviews
  • 85saves
  • 25min

It's falafel as you know it but shaped into patties not balls - while the traditional wrap is great, this is a tasty vegetarian alternative to beefburgers. Serve in a burger bun or pita.

Jojo Pinko

Ingredients
Serves: 4 

  • 1 tablespoon olive oil
  • 2 spring onions, chopped
  • 90g mushrooms, diced
  • 400g can chickpeas, undrained
  • 3 cloves garlic, chopped
  • small handful chopped fresh coriander
  • small handful chopped fresh parsley
  • 1 1/2 tablespoons curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 cup dried breadcrumbs
  • 2 egg whites
  • extra 2 tablespoons olive oil for frying, or as needed

Directions
Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Heat the 1 tablespoon of oil in a large frying pan. Add spring onions and mushrooms, and cook for 1 or 2 minutes, stirring frequently.
  2. Blend the chickpeas (with liquid) and garlic in a blender or food processor until smooth. Transfer to a bowl and stir in the mushrooms, onions, coriander, parsley, curry powder, cumin, breadcrumbs and egg whites and mix well. You can let the mixture sit in the refrigerator to meld the flavours at this point, or go on to frying.
  3. Heat enough oil to cover the bottom of a large frying pan over medium heat. Form the chickpea mixture into 4 balls, and flatten into burgers and fry for about 5 minutes on each side, until nicely browned.

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Reviews (6)

JACKIEV
by
4

Altered ingredient amounts. I think I would have liked this recipe even better if I would have left out the curry. It seemed to overpower the other flavours. I only used 2 tsp. 1 1/2 Tbls seemed like it would be too much. I served it on pita bread with yoghurt sauce and veggies. My husband liked it too. - 29 Sep 2008

Heather K.
by
2

Altered ingredient amounts. I loved this recipe!! Since I'm not a fan of mushrooms, I eliminated them added 2T. flour and about 1/4c. oats to fill out the mixture. The texture was ideal for falafel, and was delicious served on whole wheat pita with sliced tomato and fat free sour cream. Will definitely make again~ - 29 Sep 2008

blg2601
by
2

Altered ingredient amounts. These are delicious! A few changes: I definitely needed to add a cup plus a dash more of breadcrumbs to get the whole thing to stick together... I'd recommend starting with 1/2 a cup and adding more slowly until you get a good texture for rolling the burgers. Also, I agree that the curry might have been a little much, and may try cutting some of it in favor of more cumin and maybe some paprika next time. However, the cooked mushrooms and scallions are a wonderful touch and the burgers were great! (Crumbling problems can be solved by rolling the balls very well between your hands before flattening them into burgers.) I served mine on a sesame whole grain bun with tahini and a big slice of tomato, and put some greens tossed with a little more tahini on the side. I'm definitely saving this recipe! - 29 Sep 2008

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