Beet Falafel Burgers with Dilly Tahini Sauce
If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly colored, complex-flavored veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.
Servings: 4 people
Calories: 376kcal
Ingredients
Burgers
- 1/3 cup shelled pistachios
- 1 cup loosely packed flat-leaf parsley
- 1 1/2 cups shredded raw beets
- 1 1/2 cups cooked or canned (drained and rinsed)chickpeas
- 1/4 cup chickpea flour or brown rice flour
- 1/2 cup chopped red onion
- 3 garlic cloves, chopped
- 1 Tbsp tahini
- Juice of 1/2 lemon
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Sauce
- 1/3 cup tahini
- 1/4 cup chopped dill
- 1/2 tsp garlic powder
- 1/8 tsp salt
- Zest of 1 lemon
Instructions
- In food processor container, place pistachios and parsley and blend until pulverized. Add beets, chickpeas, chickpea or brown rice flour, onion, garlic, tahini, lemon juice, cumin, salt, and black pepper; blend until mixture is tacky and sticks together when squeezed between your fingers. Don’t purée the mixture. If mixture is too dry, blend in additional tahini. And if too wet, blend in additional flour. Form into 4 patties no larger than 1-inch thick (to ensure an even crust and prevent crumbling), place on parchment-lined baking sheet, and refrigerate for at least 30 minutes
- Heat grill to medium and grease grates well. Cook burgers for 3 minutes per side, or until a crispy crust has formed and patties are heated through.
- To make sauce, whisk together tahini, dill, garlic powder, salt, lemon zest, and 2 Tbsp warm water until you have as lightly thick spreadable consistency. If needed, add more water, 1 Tbsp at a time, to thin.
- Serve burgers topped with tahini sauce.
Nutrition
Calories: 376kcal | Carbohydrates: 37g | Protein: 15g | Fat: 21g | Sodium: 471mg | Fiber: 11g | Sugar: 9g