Faux Falafel Quinoa Veggie Burgers

There’s something uniquely satisfying about biting into a hearty burger, especially when it’s plant-based! With my recipe for Faux Falafel Quinoa Veggie Burgers, you can savor a delicious blend of flavors that is both nutritious and fulfilling. I remember the first time I attempted to make a veggie burger at home; I was craving something that wasn’t just a salad or a side dish, but a true meal. This dish combines the classic taste of falafel with the wholesome goodness of quinoa, creating a delightful burger that even meat-lovers can appreciate. With a side of creamy tzatziki, every bite becomes an explosion of taste, making it perfect for gatherings or a cozy dinner at home.

What to Gather for Faux Falafel Quinoa Veggie Burgers

The ingredients for Faux Falafel Quinoa Veggie Burgers are not only wholesome but also come together beautifully to create a satisfying dish. Each ingredient plays a pivotal role, from the protein-packed chickpeas to the nutty quinoa, ensuring you get a meal that’s not just filling but also flavorful. Let’s dive into what you’ll need to make these delicious burgers!

• One 15 ounce can chickpeas – Rinsed and drained, these provide a hearty base rich in protein.
• 1/3 cup parsley leaves – Fresh parsley adds a vibrant flavor and a pop of green.
• 2 cups cooked quinoa – This nutty grain brings texture and additional protein.
• 1/3 cup almond flour – Keeps the burgers together while adding a subtle nutty flavor.
• 2 teaspoons ground cumin – A warm spice that’s essential for that authentic falafel taste.
• 2 teaspoons ground coriander – Complements the cumin and enhances the overall flavor profile.
• 1/4 teaspoon cayenne – Adds just the right kick of heat.
• 1 1/2 teaspoons sea salt – Essential for seasoning the mixture perfectly.
• 4 gluten-free buns – Perfect for serving your burgers; just toast them lightly.
• Mint and/or parsley leaves – For garnish; elevates the presentation.
• 1 small cucumber – Roughly chopped, it’s a refreshing addition to the tzatziki.
• 1/4 cup parsley leaves – Extra freshness for the tzatziki.
• 1 tablespoon fresh lemon juice – Brightens up the tzatziki and adds zing.
• 1 cup full-fat plant-based yogurt or Greek yogurt – The base of the tzatziki, creamy and rich.
• ½ teaspoon sea salt – For the tzatziki, to enhance flavors.

Making Faux Falafel Quinoa Veggie Burgers

Now that you’ve gathered your ingredients, it’s time to roll up your sleeves and dive into the cooking process! The method for crafting the Faux Falafel Quinoa Veggie Burgers is straightforward and fun, so grab your favorite mixing bowl and let’s get started. Follow these steps for a delicious end result!

1. Preheat your oven to 425 degrees Fahrenheit. This is crucial for getting that lovely crust on your burgers. While the oven heats up, line a baking sheet with parchment paper to prevent sticking.

2. In a small food processor, add the chickpeas and parsley. Pulse until coarsely chopped. If you don’t have a food processor, don’t fret! You can chop the parsley finely by hand and use a fork or potato masher to break down the chickpeas into a paste. It’s a bit more work but just as effective!

3. Transfer the chickpea mixture to a medium mixing bowl. Now, add the quinoa, almond flour, cumin, coriander, cayenne, and sea salt. Mix everything together until well combined. You want the mixture to hold together without being too wet or crumbly.

4. Lightly grease the parchment paper with a bit of oil. This will ensure that your burgers don’t stick to the pan. Taking a 1/3 cup measure, scoop the quinoa mixture and form it into mounds on the baking sheet, spaced about an inch apart. Use your hands to gently reshape them into 1-inch thick discs.

5. Now it’s time to bake! Place the baking sheet in the oven and let the patties bake for about 30 minutes. Keep an eye on them; they should dry out and develop a nice brown crust on the bottom.

6. After 30 minutes, carefully flip the burgers over using a spatula, and return them to the oven for an additional 10 minutes. This ensures they firm up nicely and have a wonderful texture.

7. While the burgers are baking, you can prepare the tzatziki. In a clean food processor, combine the cucumber, parsley, lemon juice, yogurt, and salt. Blend until smooth but still chunky. If you prefer a more rustic tzatziki, feel free to chop the cucumber by hand and mix it in.

8. Once the burgers are done, remove them from the oven and let them cool slightly. When ready to assemble, take your toasted buns, and spread about 1 tablespoon of tzatziki on the cut side of each bun.

9. Place a quinoa burger patty on the bottom half of each bun, then top with another spoonful of tzatziki and a handful of fresh herbs. This not only adds flavor but also makes the burger visually appealing!

10. Repeat this process for the remaining burgers and enjoy your delicious creation immediately. If you want to meal prep, just refrigerate each element separately for later assembly. Trust me, you’ll be pleased with how these come together!

Ways to Customize

Let’s talk about ways to make your Faux Falafel Quinoa Veggie Burgers even more exciting! This recipe is highly adaptable, so you can play around with flavors, textures, and toppings. Here are some suggestions to personalize your burgers:

• Spice It Up: If you love heat, consider adding more cayenne or even some chopped jalapeños to the mix.
• Herb Variations: Try using different herbs such as basil or cilantro to switch up the flavor profile.
• Extra Crunch: Add some chopped nuts or seeds to the mixture for added texture.
• Cheesy Flavor: If you’re not vegan, you could fold in some crumbled feta cheese for a tangy touch.
• Different Condiments: Experiment with various sauces like tahini, hummus, or even a spicy harissa for a unique twist.
• Alternative Buns: Use lettuce wraps instead of buns for a low-carb option.
• Storage: Store cooked burgers in an airtight container in the fridge for up to 4 days.
• Freezing: These burgers freeze well! Just wrap them individually and store in the freezer for up to three months.
• Pairing: Serve with a side of sweet potato fries or a crisp salad for a complete meal.

Serving Ideas for Faux Falafel Quinoa Veggie Burgers

When it comes to serving your Faux Falafel Quinoa Veggie Burgers, the options are truly endless! Here are some delightful suggestions to elevate your dining experience:

• Picnic Perfection: These burgers are perfect for picnics. Pack your burgers with a side of tzatziki and some crispy veggie sticks.
• BBQ Friendly: Ideal for summer barbecues, you can impress your friends by serving these plant-based burgers alongside grilled vegetables.
• Lunch Delight: Serve them on a bed of greens with a drizzle of balsamic glaze for a refreshing lunch option.
• Game Day Treat: Perfect for game days, offer these burgers as part of your snack spread with various dips and toppings.
• Family Gatherings: At family dinners, set up a build-your-own burger station with toppings like shredded carrots, lettuce, and different sauces for added fun.
• Seasonal Sides: Pair with seasonal sides like roasted sweet potatoes in the fall or a refreshing cucumber salad in the summer.
• Meal Prep: Ideal for meal prep, you can make a batch, store them in the fridge, and enjoy them throughout the week.
• Storage Tips: Leftovers can be stored in the fridge for up to four days and can be enjoyed cold or reheated.

FAQ

Conclusion

The Faux Falafel Quinoa Veggie Burgers are a delightful way to enjoy a nutritious yet satisfying meal. Whether you’re a seasoned vegetarian or just looking to incorporate more plant-based meals into your diet, these burgers will not disappoint. I encourage you to give them a try; you might just find your new favorite recipe!

Faux Falafel Quinoa Veggie Burgers

Craving a hearty meal? These Faux Falafel Quinoa Veggie Burgers are the ultimate comfort food! Packed with protein and flavor, they make for an easy weeknight dinner. Serve them with creamy tzatziki for a delicious twist that you won't want to miss!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 can Chickpeas 15 ounces, rinsed and drained
• 1/3 cup Parsley leaves Fresh
• 2 cups Quinoa Cooked from 3/4 cup dry
• 1/3 cup Almond flour
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 1/4 teaspoon Cayenne
• 1 1/2 teaspoons Sea salt
• 4 buns Gluten-free buns Toasted
• 1 small Cucumber Roughly chopped
• 1/4 cup Parsley leaves For tzatziki
• 1 tablespoon Fresh lemon juice
• 1 cup Full-fat plant-based yogurt or Greek yogurt From one 7-ounce cup
• 1/2 teaspoon Sea salt

Equipment

• Food Processor
• Wooden Spoon
• Oven
• Chef's Knife
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. In a small food processor, pulse the chickpeas and parsley until coarsely chopped.
3. Transfer to a mixing bowl and add the quinoa, almond flour, cumin, coriander, cayenne, and sea salt; stir until well combined.
4. Lightly grease the parchment paper with oil. Portion the mixture into 8 mounds on the baking sheet.
5. Bake for 30 minutes, then flip and bake for another 10 minutes until firm.
6. For the tzatziki, blend the cucumber, parsley, lemon juice, yogurt, and salt until smooth.
7. Assemble the burgers by spreading tzatziki on the buns, adding the patties and more tzatziki.
8. Serve and enjoy immediately, or store each element separately for later.

Notes

• Storage: Store cooked burgers in an airtight container in the fridge for up to 4 days.
• Freezing: These burgers freeze well! Wrap them individually and store in the freezer for up to three months.
• Pairing: Serve with a side of sweet potato fries or a crisp salad for a complete meal.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.