Meat-Free Burgers

I’m always on the lookout for a good veggie burger. Sadly, they’ve gotten a bad rep because the packaged varieties taste like heavily processed, burger-like mush. Plus, many varieties hardly contain protein. I recommend choosing a veggie burger made from the legume family. Legumes, such as lentils, chickpeas, and beans, are plant-based proteins filled with fiber that helps keep you fuller and satisfied for longer. This meat-free, grain-free falafel burger incorporates the flavors of falafel so you can enjoy a healthier version of both options. I bet you’ll be whipping up batches to store in the freezer to add to your quick, healthy, and yummy meals.

Baked Falafel Sliders

Recipe reproduced from my cookbook, Secrets of a Kosher Girl. The delicious mushrooms slider buns were created with Miriam (Pascal) Cohen.

Yields 14 Sliders

• 1 15 1/2-oz (440-g) can chickpeas, drained and rinsed
• ½ red onion, chopped
• 2 cloves garlic
• ¼ cup chickpea flour (or flour of your choice)
• 1 Tbsp cumin
• 1 Tbsp coriander
• 2 Tbsp olive oil
• 1 egg
• 1 small carrot, peeled and chopped
• 2 Tbsp dried parsley or chopped fresh parsley
• 1 tsp kosher salt
• ¼ tsp black pepper
• prepared techinah (optional), for serving

Mushroom Slider Buns

• large stuffing mushrooms
• kosher salt, for sprinkling
• nonstick cooking spray

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

Combine all ingredients in the bowl of a food processor. Puree until almost smooth (I like it with just a little bit of texture).

Use a medium cookie scoop to scoop mixture into mounds on the prepared baking pan. Press down lightly on each one to form a patty shape.

Bake for 20–25 minutes, until the outsides feel firm. The patties will firm up in the center as they cool.

To make the buns: Line a baking sheet with parchment paper and spray with cooking spray. Remove mushroom caps and discard or save for additional use. Sprinkle kosher salt in the cavity of each mushroom. Place mushrooms on prepared baking pan, cavity side up. Bake for 15 minutes, then flip and bake an additional 10 minutes, or until golden brown.

To assemble: Place a mushroom on a plate. Top with a falafel slider, then with techinah (if using), then top with an additional mushroom.

Variations:

* Instead of small patties, you can use a ¼-cup measuring cup to scoop out the mixture for full-size patties. Increase baking time by about 10 minutes.

* Instead of serving these as sliders, you can eat them in other ways, such as chopped in a salad or as actual falafel balls.

Note: Patties can be stored in the fridge for up to 5 days or in the freezer for 3 months.

(Originally featured in FamilyTable, Issue 722)