Quinoa Falafel Burger

Let me tell you this: I LOVE Mediterranean food. LOVE. IT. It is fresh and full of herbs, so light and clean, and I truly never get sick of it. I often have serious cravings for this type of food and try to recreate as many Mediterranean dishes as I can at home, which led me to the creation of this delicious quinoa falafel burger. I had a craving, looked in my fridge to see what I had to work with, and created something that will now be one of my go-to-dishes. It's incredibly healthy but doesn't seem to be because of the insane amounts of flavor, and you won't miss the bun, I promise!

Quinoa Falafel Burger

(Makes 2 patties)

1 1/2 cups of cooked quinoa

2 tbs. chopped flat leaf parsley

2 tbs. chopped cilantro

1 clove of garlic, finely minced

1/4 tsp. cumin

1 egg white

1 tbs. coconut flour

1 tsp. extra virgin olive oil

1 tsp. pink Himalayan sea salt

1/2 tsp. cracked black pepper

1 tsp. lemon zest

1 tsp. fresh lemon juice

 

Combine cooked quinoa with minced garlic, cumin, cilantro, parsley, lemon zest, salt, and pepper in a bowl. Slowly add in the egg white, fluffing with a fork to incorporate. Add in the coconut flour, fluffing with the fork to keep your mixture light. You are looking for the mixture to come together but not be gummy. Form two patties with the mixture and place them on a plate. If you find it difficult for your patties to hold together, lightly sprinkle more flour into the mixture and combine before forming back into patties.

Add your olive oil into your skillet on medium heat. After allowing the oil and pan to heat (a hot pan is key!) add in your patties, one at a time. Although the quinoa is already cooked, you want to cook the egg white and create a nice crust before flipping. Allow patty to brown for 3-4 minutes on each side. Drizzle lightly with lemon juice before serving.

Serve your patty over homemade roasted garlic eggplant puree, top with my creamy homemade hummus (recipe up on the blog), and fresh veggies of your choice. Seen in the photo above: sliced cucumbers, sliced serrano peppers, fresh tomatoes, sliced white onion, and garnished with fresh parsley and cilantro. Bursting with flavor, this recipe will be one of your favorites!

 

Miss Lyss' Homemade Hummus

Make this dip on a Sunday afternoon and prepare to have this great snack ready for the week. Not only can you use this as a dip with veggies like cucumbers and carrots, but you can use this on other dishes like my Quinoa Falafel Burger! Hummus is an incredible healthy option for snacking, as chickpeas contain healthy fiber and protein that we need in our everyday diets. Want to shake things up a little?  Spice up your hummus with roasted garlic, red peppers, beets, edamame, olives, fresh herbs, or pretty much anything you have in mind so it is never bland or boring! This recipes is super easy, super quick, and super deelish!

Miss Lyss' Homemade Hummus

1 can of chickpeas, drained and heavily rinsed

3 tbs. tahini paste (I use the brand Joyva)

2 cloves of garlic

1 tsp. ground cumin

Pinch of cayenne pepper

1 tbs. high quality extra virgin olive oil

Juice of half a lemon, plus 1 tbs. lemon zest

Pink Himalayan sea salt and cracked black pepper to taste

Sliced vegetables for dipping

 

Drain then rinse your chickpeas several times in a colander. Even if you buy canned/cooked chickpeas, there is still the possibility of finding some rocks or stones that were missed when being canned, so take your time to look through the beans. The same will go for using dried chickpeas! For a smoother hummus: remove the shell from each bean. This is not something you have to do and does take more time, but if you are looking for that velvety texture you will want to separate the shell from each bean.

In a blender or food processor, combine chickpeas and garlic and begin smoothing. Once you are 3/4 of the way to the smooth texture you desire, add in your tahini, lemon juice, cumin, cayenne, and salt and pepper. Continue to mix until smooth, tasting along the way to make sure you added the right amount of salt and pepper. To thin out your hummus, add in 1/2 tsp. of water and 1 tsp. of tahini. Your tahini to chickpea ratio should not be too far off from each other, as tahini will add that toasted sesame flavor and assist with the creamy texture.

Plate your hummus, making a well in the center. Pour your olive oil into that well and garnish with vegetables for dipping. I suggest using a high quality olive oil that is for bread dipping rather than your everyday cooking olive oil so you can really enjoy the floral and sweet flavor with this dish. Enjoy friends!