Falafel Burger with Mediterranean Style Quinoa

Falafel Burger with Mediterranean Style Quinoa


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Summer is the time for barbeques. Everyone serves beef cheeseburgers and potato salad, but who not try something new (and healthier) with this Mediterranean style meal.

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Chicago, IL

Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

5 servings


  • 2 cans chickpeas, drained
  • 1 red onion, chopped
  • 3 cloves of garlic, minced
  • 5 green onions, chopped
  • ¼ cup of flour
  • 1 teaspoon of dried parsley
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • Salt and pepper, to taste
  • 1 package of burger buns
  • ½ head of lettuce
  • 1 tomato, sliced
  • Tzatziki sauce, to serve
  • 1 cup of uncooked quinoa, rinsed
  • 1 cup of spinach, finely chopped
  • ½ of a red onion, diced
  • ½ of a red tomato, diced
  • 2 tablespoons of olive oil
  • 1 tablespoon of lemon juice
  • ½ teaspoon of salt

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For the burger:
First, preheat the oven to 350 degrees. Spread the chickpeas evenly onto a baking sheet and roast for 10 minutes. Next, add the chickpeas to a food processor or blender with the onion, garlic, green onions, parsley, cumin, coriander, salt, and pepper. Blend until and thick paper forms and transfer to a bowl. Stir the flour into the mixture until well combined. As an oiled skillet heats over medium heat, form the chickpea mixture into patties. Place the patties into the skillet and cook for 5 minutes on each side, or until golden and crispy. To make the burger, add tomato slices, lettuces, a falafel patty and then top with a heaping serving of tzatziki sauce. Serve with a side of quinoa.

For the quinoa:
To begin, fill a pot with 2 cups of salted water, quinoa, and olive oil. Bring to a rolling boil then cover, reduce the heat and let simmer. After 15 minutes, stir in the spinach, onions, tomatoes, and let cook for an additional 10 minutes. To serve, drizzle with lemon.

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