Falafel Beet Veggie Burgers
The ultratruffle twist on falafel! Fava beans, roasted beets, leeks, cilantro and parsley with the addition of wonderful falafel spices make the perfect, healthy, plant-based burger. Recipe can easily be made gluten free.
Prep Time 5 minutes mins
Cook Time 39 minutes mins
Total Time 44 minutes mins
Course Main Course
Cuisine American, Mediterranean
- 1 1/2 cups cooked fava beans*
- 1 cup purple roasted beet**
- 1 large leek roughly chopped (or substitute 1 bunch of scallions)
- 6 cloves garlic peeled
- 1 packed cup fresh parsley leaves
- 1 packed cup fresh cilantro leaves
- 1 lemon juiced
- 2 tbsp Aleppo pepper
- 2 tbsp cumin seed
- 1 tbsp coriander seed
- 1/4 tsp hot paprika (optional but really good!)
- 1 tsp sumac (optional)
- 1 tsp baking powder
- salt to taste
- 4-5 tbsp panko (use gluten free breadcrumbs if desired)
Heat oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper and lightly spray with olive oil.
Combine all ingredients in a blender EXCEPT panko. Pulse until combined but not pureed. Taste and adjust seasonings.
Transfer blended mixture to a bowl and stir in panko.
Use a 1/4 cup measuring device to scoop batter onto baking sheet then flatten slightly with the palm of your hand.
Bake 15-20 minutes then flip burgers and bake an additional 20-25 minutes. If desired you can pan fry or air fry the patties after they have cooked in the oven to increase crispiness. Refrigerate or freeze leftovers.
Serving Suggestions:
Top with parsley mint lemon coleslaw, ultratruffle roasted pepper ketchup, hummus, or tzatziki. Serve in a warm pita with crisp cucumber slices.
- *I like to use dried fava beans that I soak and cook myself. Simply measure 1 cup of dried fava beans into a large container. Cover with cold water (at least 3 inches above beans). Soak in the refrigerator overnight. I use my multi-purpose Instapot to quickly cook the beans the next day. I have not tried this recipe yet with canned beans, but it should work!
- ** To roast beets: Remove ends from beets. Wrap beet in foil. Place in oven at 450 degrees F for 45-60 minutes until tender but not falling apart. Remove from oven and let cool. For faster veggie burger preparation, pre-cooked beets can be purchased at the grocery store.
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