Ingredients
Chickpeas
- 1 cup Bob’s Red Mill Chickpeas (dry), rinsed & picked over to remove any small rocks/pebbles
- 3 cloves garlic
- 3 bay leaves
- 1 tablespoon kosher salt
- 6 cups water
Falafel Mixture
- 3 cups al dente cooked chickpeas (from above)
- 1/2 cup unsalted shelled pistachios
- 1/2 medium red onion, peeled & roughly chopped
- 1 jalapeno, deseeded as desired & roughly chopped
- 3 cloves garlic
- 1 cup packed cilantro leaves & tender stems
- 1 cup packed parsley leaves & tender stems
- 1 lemon, zested
- 1 heaping teaspoon ground coriander
- 1 heaping teaspoon ground cumin
- 1/3 cup Bob’s Red Mill Gluten-Free Garbanzo Fava Flour
- 3 tablespoons vegan mayonnaise or mayonnaise
- Kosher salt & ground black pepper, to taste
For Grilling
- 2 tablespoons avocado oil, divided
- Nonstick cooking spray, for the grill grates
For Serving (Optional)
- Warm pita or toasted burger buns
- Lettuce
- Sliced tomato
- Sliced cucumber
- Sliced onion or pickled red onion
- Hummus
- Tahini sauce
Instructions
- Cook the chickpeas: Add chickpeas, garlic cloves, bay leaves, kosher salt, and water to an Instant Pot or electric pressure cooker. Seal the lid and cook on manual high pressure for 30 minutes. Once done, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to vent any remaining steam. The chickpeas should be tender yet slightly al dente, firmer than canned chickpeas. Strain the chickpeas, discard the garlic and bay leaves, and set aside or refrigerate for up to one week.
- Chop the pistachios and prepare falafel base: Pulse the pistachios in a food processor until roughly chopped, then transfer to a large mixing bowl. In the same processor, add red onion, jalapeno, garlic, lemon zest, cilantro, parsley, cumin, coriander, salt, and pepper. Pulse until finely chopped, scraping down the sides as needed. Transfer this herb mixture to the bowl with pistachios.
- Process chickpeas and combine falafel mixture: Add the cooked chickpeas to the food processor and pulse until roughly chopped, being careful not to puree. Add them to the bowl with the pistachio and herb mixture. Add the garbanzo fava flour and vegan mayonnaise, then stir gently until everything is just combined.
- Form falafel burger patties: Divide the mixture into four equal portions. Roll each into a tight ball, then flatten into 1-inch thick patties. If edges crack, press them inward to keep the patties compact and prevent crumbling. Place patties on a parchment-lined baking sheet and chill in the freezer for 20-30 minutes while the grill heats up.
- Prepare the grill: Preheat your grill for direct high heat cooking, aiming for 550-600°F. Clean the grill grates thoroughly. Before grilling, oil the grates generously by rubbing an oiled paper towel over them using tongs, or spray with nonstick cooking spray.
- Grill the falafel burgers: Remove patties from the freezer and lightly brush both sides with avocado oil. Place them directly on the hot grill grates over the fire. Grill for 4-5 minutes per side, flipping once carefully to avoid breaking. If patties stick, let them cook an extra minute to develop a crust before turning.
- Serve the falafel burgers: Assemble your burgers as desired. Popular accompaniments include fresh pita bread, lettuce, sliced cucumber, tomato, pickled red onions, and a drizzle of tahini sauce. Enjoy these flavorful grilled falafel burgers warm.
Notes
- Cooking dry chickpeas from scratch using an Instant Pot ensures a firmer texture ideal for falafel.
- Chilling the patties before grilling helps them hold their shape and reduces crumbling.
- Use gluten-free garbanzo fava flour to bind the mixture and keep it gluten-free.
- You can adjust jalapeno amount for desired heat level.
- Ensure grill grates are well-oiled to prevent sticking.
- These falafel burgers freeze well uncooked; thaw slightly before grilling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
- Diet: Gluten Free, Vegetarian, Vegan
