Wednesday, June 1, 2016

Eggplant Falafel Burgers

After becoming vegan, I learned so many new ways to make a burger. So many fun and interesting flavors. I was a little wary of this one because of the onion. I had been ruined as a child when a relative would put nearly as many onions in the burgers as meat. They were nasty. I was pleasantly surprised by these. This particular burger comes from Happy Herbivore Meal Mentor.

1 garlic clove, minced 
¼ small onion 
1 Chinese eggplant, cut into half moons 
¾ cup prepared chickpeas 
1 tbsp tahini 
1½ tsp fresh lemon juice 
½ tsp ground cumin 
½ tsp ground coriander 
6 tbsp breadcrumbs (I used panko)
2 burger buns or tortillas 
Toppings: i.e. lettuce, tomato, hummus, etc per preference


  1. Preheat oven to 400F and line a baking sheet with parchment. Set aside. 
  2. Add onion or garlic and pulse until chopped. 
  3. Add eggplant, chickpeas, tahini, lemon, cumin and coriander, and pulse until coarse and the mixture holds together. 
  4. Transfer to a mixing bowl and mix in breadcrumbs with your hands. 
  5. Form mixture into 2 patties. 
  6. Bake 10 minutes and flip if you can. Otherwise wait 5 minutes more. 
  7. Once flipped, bake 5-15 minutes more, until warm and toasty. 
  8. Place patties on buns and dress with condiments and toppings of choice.


  • Serves 2
  • Per serving (without toppings): 426 calories, 7.9g fat, 73.1g carbs, 15.8g fiber, 9.0g sugars, 17.9g protein
  • Buns in this photo were Dave's Killer Bread Million Dollar Buns.
  • Pickle on the side.
  • You can change out the tahini for hummus in the mixture.

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