I’ve been craving a big, messy burger lately. There are only a few brands of frozen veggie burgers that I like and I didn’t have any on hand, so I decided to make falafel burgers. They were amazing! The falafel, v. 2 recipe is so perfect for this because the combo of the dried chickpeas and flour hold the patty together so well that it doesn’t slide off the bun or fall apart like other homemade veggie patties. These were also so filling that I could only eat half. I’m almost ashamed to admit that our side of fries came from the freezer section of the grocery store. Oh well… sometimes you need a little of that.

Prepare the falafel recipe as directed using the full 6 TB of flour. Refrigerate for a few hours before cooking. Shape 6 (even) patties out of it and lightly pan fry in a teeny bit of canola oil. After pan frying, place in the oven for about 15 minutes to allow them to completely firm up. My oven was set to 450 degrees because that’s the temperature my fries needed to cook at. One note of advice: try to get your patties as thin as possible because they will poof up a bit as they cook.

The sauce was a combo of Tofutti BTSC, lemon juice, some finely diced cucumber, and fresh dill. These were super good and so much easier than making the little balls for traditional falafel.