It’s January: the ornaments are packed, the cookie cutters are put away and the smell of gingerbread has officially left my kitchen. I don’t know about you but I am craving light, healthier food and tons of veggies! This is a great recipe from the Moosewood Restaurant’s New Classics Cookbook for vegetarian Falafel Burgers. Baked instead of fried and full of flavor, this is a light and healthy dinner that even my husband loves.
Falafel Burgers (Recipe from Moosewood Restaurant )
1 cup onion, diced
2-3 garlic cloves, minced or pressed
1 cup red bell peppers, diced
1 tsp turmeric
1 tsp ground coriander
pinch of cayenne to taste
12 oz firm tofu, pressed and crumbled
15-oz can chick peas, drained (about 1.5 cups)
3 Tbsp lemon juice
1 Tbsp soy sauce
1 tsp dark sesame oil
1/4 cup chopped fresh parsley
1/4 cup tahini
up to 1/2 cup bread crumbs (as needed)
Preheat the oven to 350. Generously spray baking sheet with non stick spray.
Saute onions and garlic in pan with olive oil on medium heat for 5 minutes. Add peppers, turmeric, coriander and cayenne and saute for 5 minutes more or until veggies are tender.
While the veggies cook, combine tofu, chick peas, lemon juice, soy sauce and sesame oil in food processor until well combined but not a paste. It may be necessary to stir once or twice as it will be quite dry.
Transfer tofu mixture to a large bowl. Stir in veggie mixture, parsley, & tahini, using up to 1/2 cup of bread crumbs if the mixture is too sticky. Mix well with your hands.
Shape into 8 patties, using about 1/2 cup mixture per patty. Bake for 30 minutes until golden, juicy and firm.
Freutcake Tip: Serve in a whole wheat pita with lots of crisp lettuce, diced tomato, cucumber and tahini sauce…yum!