These tasty little sliders are great. Packed with protein, they’re low in fat and high in fiber. You can prepare them in 20 minutes, then pop them in the refrigerator until you’re ready to cook them. They keep well in the refrigerator for a couple of days after cooking, and you can warm them up in the microwave for lunch at work.
I made Cheesy Spinach Beer Buns to serve these, but you can use store bought slider buns to save time.
If you prefer you can use the recipe to make more traditional round falafel balls for dishes like Flatbread Falafel Salad Pizza. If you choose that option shape the mix into balls and pop them in the refrigerator for an hour to cool before deep frying them. You can of course still bake them for an easier, healthier, but less authentic alternative to regular falafel.
- Prep time:
- Cook time:
- Ready in:
- Yields: 12 Sliders
- 2 14 oz cans chickpeas/garbanzo beans drained
- 2 cups fresh breadcrumbs
- 1 large free range egg
- 1 bunch spring/green onions/scallions sliced
- 1 lemon – zest and juice
- 1 thumb sized piece of fresh ginger – grated
- 1 tbsp ground cumin
- 1 large bunch cilantro/coriander leaf
A good food processor takes all the work out of making veggie burgers. You can finely chop, mash and hand mix everything but it will take a long time. This Cuisinart Food Processor is great. It’s easy to clean, has a good sized chute, feels sturdy and even has a dough attachment.
The blade is fiendishly sharp which is a great feature on a food processor, but do be careful when handling it.
- Add the green onions and coriander and zap until they’re well chopped.
- Add the ginger, lemon zest and lemon juice and whizz for a few seconds.
- Wash the chickpeas/garbanzo beans and put them in the food processor and give them a quick whizz, you don’t want a puree, just to have smashed them up.
- You may need to scoop the sides down with a spatula – switch off the machine first and don’t use your fingers (otherwise your burgers may not be veggie if they have bits of finger in).
- Add the breadcrumbs and egg and whizz some more until you have a nice well blended mix, but with some little pieces of chick pea still visible
- You may want to take the mix out into a bowl and give it a final smoosh together by hand.
- Preheat your oven to 375F, 190C, Gas 5
- Generously grease a baking sheet with olive oil
- Divide the mix into 12. It’s easiest to quarter it then divide each quarter by three.
- Fashion each piece into a round patty, about two inches across and half an inch thick.
- Place the patties on your baking sheet.
- You can now refrigerate the burgers until you’re ready to cook them
- Put in the oven for 10 minutes
- Take out, turn each patty over carefully with a fish slice and put back in the oven for 5 more minutes.
Serving Your Sliders
I like mine with spinach and tomato, Heinz 57 and French fried potatoes. I hate Kosher pickles, and think that the spicy flavors of these sliders go better with Gerwurtztraminer than cold draft beer, but that’s just how I steer.
If you don’t use Jimmy Buffet lyrics as recipes, then you’re missing a trick, but here goes.
Pop each falafel burger into a slider bun. I use Cheesy Spinach Beer buns (green monster bread) for mine, but store bought will do, then add your favorite burger fixings.
Spice up your sliders with this fabulous little Tabasco set, a perfect gift for anyone who loves life with a little kick.