Recipe: Quinoa Falafel Burgers with Tangy Dill Sauce (Plant-Based, Vegan, Oil-Free)

flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Preheat the oven to 350°F (175°C).

In a food processor, add the drained chickpeas, cooked quinoa, red onion, Italian parsley, lemon juice, minced garlic, low sodium tamari, cumin, black pepper, chickpea flour, and baking powder.

Pulse the mixture until combined, ensuring to maintain some texture and not over-pulse it into a paste.

Divide the mixture into six burger patties on a baking sheet lined with a silpat or parchment paper.

Form the patties into burger shapes, reserving a small amount for a mini patty if desired.

Bake the patties in the oven for 30 to 40 minutes, flipping halfway through.

While the burgers are baking, prepare the dill sauce by blending together the vegan yogurt, half of the silken tofu, lemon juice, fresh dill, garlic powder, and a teaspoon of dry dill until creamy.

Once blended, mix in the reserved dry dill and set aside.

Assemble the burgers by placing a bottom bun on a plate, adding dill sauce, a burger patty, lettuce, red onion, and tomato, then topping with the other bun.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens