Homemade Falafel Burger

Coarsely chop the onion, garlic, and parsley and put in a bowl.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Garlic clove (~ 0.1 oz)
• 5 twigs of Parsley, fresh or frozen (~ 1 Tbsp)

Drain the chickpeas in a colander and add into the bowl. Preheat the oven to 400 °F.

• 1 ⁠½ cups Chickpeas, canned

Add the flour and baking powder into the bowl.

• 2 Tbsp Whole grain rye flour
• ½ tsp Baking powder

Add the spices listed below to the bowl and blend with an immersion blender until you get a firm dough. If the dough becomes too dry, add a dash of water.

• ½ tsp Coriander, ground
• ½ tsp Cumin, ground
• 1 tsp Sweet paprika, ground

Form burger patties the size of your buns and place on a baking tray lined with parchment paper and bake in the oven for approx. 30-40 minutes until golden brown.

Wash the lettuce, slice the tomato and onion.

• 4 leaves of Lettuce (~ 1.3 oz)
• 1 Tomato (~ 4.2 oz)
• ½ Onion, yellow (~ 1.4 oz)

Mix the yogurt with balsamic vinegar and season with salt and pepper.

• 2⁄3 cup Low fat yogurt
• 1 tsp Balsamic vinegar
• Salt
• Black pepper

Take the patties out of the oven. Halve the whole wheat rolls put on the baking tray and toast in the oven until they are crispy. Make sure to check every 30 seconds to prevent them from burning.

• 2 Whole wheat rolls (~ 4.2 oz)

Spread the yogurt sauce onto the whole wheat rolls and top with the falafel patties, salad, onion rings, and tomato slices.

Enjoy your meal!