Northern Arizona Healthcare
Commercially produced plant-based burgers are available from several manufacturers, but they can be expensive and overly processed. At Northern Arizona Healthcare, the foodservice kitchen created its own falafel burger—a blend of chickpeas, tahini and spices. It’s served with housemade tzatziki on a pita or bun.
1½ oz. plain yogurt
¼ oz. garlic granules
1 oz. cucumber, finely chopped
1 lemon, juiced
16 oz. canned chickpeas (garbanzos), drained
1/3 cup tahini paste
4 oz. plain Greek yogurt
3 tbsp. lemon juice
4 oz. onions, chopped
2 oz. fresh parsley, chopped
2 oz. garlic, peeled and minced
¾ oz. fresh cilantro, chopped
1½ tsp. ground coriander
1 tsp. ground cumin
¼ oz. cayenne
¼ cup flour
2 oz. baking powder
6-in. pita breads or burger buns
Red onion slices
1. For tzatziki, combine all ingredients in bowl until well mixed. Refrigerate until ready to serve.
2. For burgers, pulse drained chickpeas in food processor until smooth. Add tahini, yogurt, lemon juice, onions, parsley, garlic, cilantro, coriander, cumin and cayenne. Lightly pulse until blended but still coarse.
3. In small bowl, blend flour, baking powder and ¼ cup oil to make a roux. Stir into chickpea mixture until well mixed.
4. In deep fryer, heat vegetable oil to 375 F. Scoop chickpea mixture into 2-ounce portions and flatten slightly. Deep fry until crispy. (Burgers can also be cooked on the grill.
5. To serve, place on pita or buns and top with cucumber, tomato, onion and tzatziki.