Black Bean-Chipotle Falafel Burgers from Joe Yonan
by patrick0307
Veggie Burger
Source: https://food52.com/recipes/82467-falafel-burger-wi
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INGREDIENTS
- 1 cup dried black beans ; soaked overnight and drained
- 1/2 cup chopped white onion
- 1/2 cup lightly packed chopped cilantro leaves and tender
- 4 garlic cloves ; chopped
- 2 teaspoons kosher salt
- 2 teaspoons ground chipotle chile (or substitute 2 teaspoons a
- 1 cup mashed cooked sweet potato (the easiest way is to ; microwave till soft, then peel and mash)
- grapeseed or other neutral vegetable oil ; for frying
- 8 soft burger buns ; such as brioche or potato rolls, (optionally) lightly toasted
- 1/2 cup Chickpea Aioli (recipe follows) or vegan or tradit
- Mustard ketchup ; or both (your choice)
- 8 leaves romaine or iceberg lettuce
- Flesh of 2 ripe avocados ; sliced
- 1 small red onion thinly sliced
- 2 tomatoes, sliced
- Chickpea Aioli
- 1 garlic clove
- 1/4 cup aquafaba (from one 15-ounce can of no-salt-added c
- 2 tablespoons cooked or canned no-salt-added chickpeas
- 3/4 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt ; plus more to taste
- 3/4 cup grapeseed or other neutral vegetable oil
- 1 tablespoon fresh lemon juice ; plus more to taste
INSTRUCTIONS
Place the black beans in the bowl of a food processor. Add the onion, cilantro, garlic, salt, and chipotle and process until the mixture is the texture of very coarse cornmeal—it will look like a loose, pebbly mix; don't let it blend into mush. Fold the sweet potato in by hand, just to combine.
Divide into eight portions (a heaping 1/3 cup apiece) and form by hand into patties about 1/2 inch thick. Cover in plastic wrap and refrigerate for at least 2 hours or overnight. (You can refrigerate them in an airtight container for up to 1 week.)
To fry the patties, heat the oil to a depth of 1/4 inch in a large skillet over medium-high heat. Once it shimmers, add as many patties as will fit without overcrowding (leave at least an inch of space between them) and cook until crisp and deeply browned, about 3 minutes per side. Transfer to paper-towel-lined plates to drain. Add more oil if needed and repeat with the remaining patties.
Serve on the burger buns, layered with the aioli and other condiments of your choice, and with the lettuce, avocado, onion, and tomato.
Chickpea Aioli
Cut open the garlic and remove any green sprout inside; this will keep the garlic from being too bitter when eaten raw.
In a mini food processor or small bullet-style blender (or using an immersion blender), puree the garlic, aquafaba, chickpeas, mustard, and salt until smooth. With the processor running, drizzle in the oil, starting slowly and then feeling free to speed up once it starts thickening. (If using an immersion blender, you may need to blend for several minutes before the mixture will thicken.) When you’ve poured in all the oil and the aioli is thick, add the lemon juice and whir a few seconds just to combine. Taste and add more salt and lemon juice if needed.
The aioli will keep in an airtight container in the refrigerator for up to 1 week.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Recipe (604g) | ||
| Recipe Makes: 1 Serving | ||
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| Calories: 900 | ||
| Calories from Fat: 33 (4%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.7g | 5 % | |
| Saturated Fat 0.8g | 4 % | |
| Monounsaturated Fat 0.4g | ||
| Polyunsanturated Fat 1.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 3106.1mg | 107 % | |
| Potassium 3810.1mg | 100 % | |
| Total Carbohydrate 171.8g | 51 % | |
| Dietary Fiber 37.6g | 150 % | |
| Sugars, other 134.3g | ||
| Protein 52.2g | 75 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 900
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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