Yes another falafel recipe. But come on, falafels are a vegetarian staple! You can make them with traditional chickpeas, mix it up with lentils, or in this case, go smoky southwest with black beans and chipotle.
These falafels are made with black beans AND quinoa, so they pack a serious protein punch. Chipotle and cumin add a smoky, spicy flavour, and pumpkin seeds help hold the burgers together. Super healthy. Plus, with no eggs or breadcrumbs holding these burgers together, they’re vegan and gluten free!
And I love this quick pickled onions! I find myself making them all the time. They take about 10 minutes total with prep, and are a great addition to salads, sandwiches, and of course, burgers.
You can serve these on a bun, or you can make a healthy bowl with some greens, veggies, and a dollop of hummus. Perfect weekday lunch!
Makes 8 burgers
1 cup cooked and cooled quinoa (make sure it’s cool!)
1 can black beans, rinsed and drained
1/4 cup roasted pumpkin seeds
5 cloves garlic, skin removed and crushed
1/2 tsp salt
1 1/2 tsp ground cumin
1/2 tsp ground coriander
2 tbsp tomato paste
2 tbsp tamari
1-2 chipotle pepper in adobo sauce, chopped
1 tsp nutritional yeast
Quick Pickled Onions
1/2 red onion, sliced
1/2 cup water
1/4 cup vinegar
2 tsp sugar
First, cook quinoa and let cool at least a few hours.
Preheat oven to 350 and line a baking sheet with parchment paper. Spread out black beans on parchment paper and roast until cracked and dry, about 15 minutes. Set aside and increase oven temp to 375.
In a food processor, combine black beans with pumpkin seeds and garlic. Pulse until crumbly. Add salt and spices, tomato paste, tamari, chipotle pepper, and nutritional yeast and pulse until a dough forms.
Form into 8 patties and transfer to baking sheet. Bake 15 minutes, carefully flip, and bake another 10-15 minutes.
To make the onions, combine all ingredients in a small sauce pan over medium heat. Cook until onions soften, 4-5 minutes. Season with salt and let cool.
Note: These burgers can be frozen, once they’re completely cooled. Wrap tightly in plastic wrap. Reheat in an oven at 375, or wrap in aluminum foil and reheat over the grill.