Falafel Burgers
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 15-oz can chickpeas
½ red onion, minced
2 garlic cloves, minced
1 jalapeno, minced
3 tablespoons + 2 teaspoons of olive oil (divided)
½ teaspoon turmeric
1 teaspoon coriander
1 teaspoon sea salt
Juice of 1 lemon
¼ cup tahini
½ cup Panko breadcrumbs
1 egg white
Instructions:
In a food processor, combine the chickpeas, 2 tsp of olive oil, lemon juice and tahini. Blend well and scoop out into a large bowl. Set aside.
Heat up 1 tbsp olive oil over medium high heat in a large skillet. Once hot, add the onions and jalapeno and sauté for about six minutes or until tender. Add the garlic and sauté for another minute until toasty and fragrant. Add coriander and tumeric and mix well.
Add onion mixture to the chickpea mixture and stir well to combine. Add the salt, egg white and breadcrumbs and mix well.
Heat the remaining 2 tbsp olive oil in the same skillet as before. Form patties with the chickpea mixture and fry for about three-four minutes per side, until golden and crunchy. Drain on paper towels.
Serve falafel burgers in warm whole wheat pitas with tahini sauce, hot sauce and sliced red onion.
Number of servings (yield): Makes about 6 burgers
Recipe by Jenna Weber