Grab some grill tongs and mix it up with some Grilled Falafel Burgers for dinner tonight!
A couple of years ago, my wife and I ventured out in early February to walk the streets of nearby Saratoga Springs. Upstate New York is cold in the winter. Really cold. We tend to not go outside much in the winter…unless it’s to snowblow the driveway or head over to the local curling club. So why exactly did we think that walking the streets of Saratoga would be a good idea? Well, chowder of course! (You had to know that food was involved here somehow, right?)
Right in the dead of winter every year, Saratoga Springs hosts a chowder fest…and it’s kind of a big deal around here. Dozens of local restaurants line the streets of town with huge pots of hot chowder. They even have a chowder category for dogs. (We didn’t take our pups as we thought it might be too hectic to handle them and eat chowder at the same time.) So we wandered up there to see what all of the chowder excitement was about.
Turns out that everyone one else in the area had the same idea. After parking a mile and half away and then waiting in one line for about 15 minutes to get a sample of chowder, we gave up. We walked into a local restaurant and ordered lunch instead. (Good thing we did as this restaurant has now become one of our favorite lunch spots!)
Grilled Falafel Burgers
In case you’re wondering, we didn’t order chowder for lunch. We had to wait in the line outside for chowder. No thanks. Instead, I went with a hot sandwich while my wife went for falafel. She’s a huge falafel fan, and she orders it quite often whenever she can find it on a menu. But for some reason we don’t make falafel at home very often. It’s no secret that we grill a lot around here during the summer. As long as there isn’t a 4-foot pile of snow in front of my grill, then you can probably find me out there with tongs and a spatula in hand.
Falafel is typically deep-fried and then served in a pita. But in keeping with my penchant for grilling lately, I decided to make Grilled Falafel Burgers. After some debate, I served these on buns, but I think you could totally use pita instead. However, you can’t skip out on the tzatziki sauce! It’s an absolute requirement. Falafel can be a bit dry, so the tzatziki sauce really helps balance it out. I also added some sprouts and sliced cucumber, and I’m thinking feta cheese and tomatoes would also be great on these ‘burgers.’
I love a good grilled burger, but sometimes it’s nice to mix things up a bit. These Grilled Falafel Burgers were delicious, and my wife and I ate these bad boys while sitting on the back porch enjoying the evening sun. So grab some chickpeas and those grill tongs and enjoy the warmer weather!
Did you make these Grilled Falafel Burgers at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)!
Looking for more tasty summer vegetarian recipes? Check out these other favorites, too:
Grilled Falafel Burgers
- 1 Tbsp olive oil
- ½ cup red onion minced
- 1½ tsp garlic minced
- 1 14-oz can chickpeas, drained
- 2 Tbsp lemon juice
- ¼ cup fresh Italian parsley
- ¼ cup fresh cilantro
- 3 Tbsp old-fashioned oats can substitute all-purpose flour here
- 1 egg white
- ½ cup panko bread crumbs
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp red pepper flakes
- ½ tsp salt
- canola oil for grilling
For the Tzatziki Sauce
- 1 English cucumber
- 1½ cups plain Greek yogurt
- ½ cup sour cream
- ½ tsp garlic minced
- 1½ Tbsp lemon juice ~½ medium lemon
- 1 Tbsp white wine vinegar
- 1 Tbsp fresh dill minced
- 1 tsp salt
- ½ tsp pepper
Other toppings (optional)
- Crumbled feta
- Thinly-sliced cucumbers
- Thinly-sliced red onions
- Preheat grill to medium-high heat.
- Using a medium skillet, add the olive oil and place over medium heat. Saute the minced onion and garlic for 4-5 minutes, or until soft.
- Meanwhile, using a couple of paper towels, gently squeeze as much liquid from chickpeas as possible. Transfer chickpeas into food processor. Add the sautéed onions and garlic along with the remaining ingredients to food processor (lemon juice, parsley, cilantro, oats (or flour), egg white, bread crumbs, cumin, coriander, chili powder and salt).
- Process until mixture is smooth, but still slightly chunky.
- Shape mixture into 4 patties.
- Brush grill lightly with canola oil.
- Grill burgers for 7-9 minutes, flipping once half-way through.
- Once grilled, assemble burgers with Tzatziki Sauce (see instructions below) and other optional toppings from above.
For the Tzatziki Sauce
- Slice the cucumber lengthwise and use a spoon to scrape out any seeds. Using a medium grater, grate the cucumber into a bowl. Using several paper towels, press the grated cucumber firmly to remove as much liquid as possible.
- Add all of the ingredients (yogurt, sour cream, garlic, lemon juice, vinegar, dill, salt and pepper) and mix until well blended.