Falafel Burgers | Artistic Vegan Show 18

Falafel is formed into the shape of a patty, baked into a falafel burger, topped with vegan mozzarella cheese, onion, tomato, sprouts, avocado and tahini dressing on a gluten-free bun. 

This is inspired by the "Falafel Burger" at The Roxy in Encinitas, CA. I had one over 3 years ago and can still remember it. This is my take on their burger and it is sooooooo delicious! You are all going to LOVE this recipe!!!

If that is too SoCal for you then have the traditional falafels with tahini, though these are baked for a heart-healthier version.

Falafel is heavenly, I am sure you will LOVE this recipe! The Tahini dressing/sauce is also crazy good. You can't quite figure out why it is so good, but keep going back for more. At least I do anyways!! Put it on everything? :) ​​

Falafel:
2 Cups Dried Chickpeas (Soaked overnight up to 24 hours and drained)
1 Small Onion
1/2 Cup Chopped Herbs (Mix of Coriander/Cilantro + Parsley)
4 Cloves Garlic
1 Jalapeno (Opt)
2 Tbsp Flour (I used Chickpea)
1 1/2 tsp Sea Salt (Or less)
2 tsp Ground Cumin
1 tsp Ground Coriander
1/4 tsp Black Pepper
1/4 tsp Cayenne (opt)

Vegan Mozzarella:
1/4 Cup Cashews - Soaked Overnight, Drained
1 Cup Dairy Free Milk
1/2 tsp each Sea Salt, Garlic Powder and Onion Powder
2 Tbsp Starch of choice (I used potato)
1 Tbsp Lemon Juice or Apple Cider Vinegar

Blend until completely liquefied and smooth. Heat on a stove in a saucepan over medium to low heat, stirring frequently to prevent sticking. Heat for 3-5 minutes or until desired consistency. The more you heat it, the thicker it will become. It also thickens as it cools. 

You will also need:

• Buns (I made a variation on these, new variation to come...)
• Onion Slices
• Tomato Slices
• Sprouts 
• Avocado Slices
• Tahini Dressing (click for recipe)
  
• Vegan Mozzarella (store-bought or above recipe) 

Directions:

1. Soak the chickpeas overnight. Do not cook. Soak the cashews as well for the vegan cheese.
2. The next day, preheat your oven to 400 °F (204 °C). Prep a pan by lining with parchment paper or lightly greasing. 
3. ​If you have a large food processor, combine all of the falafel ingredients and pulse until you have a fine mix that is grainy but not a hummus. Press down the sides occasionally to mix it evenly. If you have a small food processor, process in batches and hand mix in a large bowl.
4. To make the baked Falafel Burgers, use your desired mold, I used a mason jar lid. Place a mason jar lid on a prepared baking sheet lined with parchment paper. Using a spoon, pack the falafel mixture into the lid firmly. Remove the lid and repeat until done. In the video I tested leaving some lids on and some off, the one that was off not only was easier, but looked better. I recommend keeping it simple and removing the lids before baking!!
5. Bake for 15-20 minutes on each side, until nice and crispy golden brown on each side. Top with the vegan mozzarella cheese, place back in the oven for another 5 minutes or so until the cheese melts and warms throughout. 
6. Take your bun, slice it, opt to place a little tahini dressing on the bottom, place your Falafel burger on top, top with onion slices, tomato slices, sprouts, avocado slices, a healthy drizzle of the tahini dressing, opt to more dressing on your bun if that is your style and take a HUGE GIGANTIC bite!!! YUM!