These falafel-style quinoa veggie burgers are brought to you in partnership with my friends Little Northern Bakehouse. As always opinions are 100 percent my own. Thank you for supporting the brands that make this site and all my gluten-free vegan recipes possible!
I often get my inspiration from places rather than publications.
When I’m cooped up in my Brooklyn apartment for too many consecutive weeks I often find my cooking getting a little stale. You know, too many rotations of this sheet pan chicken recipe or basic bitch kale salad.
But the second I step foot on Martha’s Vineyard, it’s like an invitation to experiment. What time I spend in the kitchen outside work can sometimes feel like an afterthought. But during the summertime on my favorite island, it’s the main event for my creativity.
Usually, I let what’s fresh at the seafood market be the cornerstone for the meal. But my dad has been making an effort to be even more plant-based than usual, so I took it upon myself this year to create a new quinoa veggie burger that is both low FODMAP (for me) and full of Middle Eastern flavors (for mom).
The result were these falafel-like quinoa burgers with creamy tzatziki sauce.
Though these veggie burgers are best crisped up in the oven to hone that falafel crunch, they are still perfect for summer entertaining. The batter makes 8 patties and since it’s completely plant-based, you can easily make the mixture a few days in advance of a party. They also freeze really well if you just want to have a homemade burger option on hand for when your vegan friends come to visit.
As for the low FODMAP factor, you might be surprised to see these veggie burgers have a whole can of chickpeas involved. 1/4 cup of canned chickpeas is an acceptable low FODMAP serving, so as long as you stick with only one burger in a sitting, you will be good to go. Just make sure to opt for plant-based yogurt or 24-hour homemade yogurt for the tzatziki topping.
Check out these curried red lentil burgers you’re looking for another low FODMAP gluten-free veggie burger recipe, or these kale and sweet potato nuggets which are a perfect low FODMAP snack.
Now, when you’re going gluten-free vegan at your summer barbeque one of the most important choices you can make is what bun to use. I’ve searched long and hard for an acceptable option, but usually just end up eating my burgers naked or animal-style, since for whatever reason all my favorite gluten-free bread brands have buns that are just a touch too dense and clunky.
That was until I discovered Little Northern Bakehouse and their Millet-Chia Buns. The first time I had one was actually at a Met’s game earlier this summer and I was shocked by how fluffy and soft they were, even without a good toasting. I’ve since stocked up my freezer with both these quinoa veggie burgers AND a bag of LNB buns.
If you’ve been around here for a while, then you know I’m a huge fan of what Little Northern Bakehouse does. Their products are sourced from gluten-free, non-GMO and whole-food ingredients, and feature fiber-rich seeds and grains for a boost in nutrition. Many are also 100% plant-based and vegan, appealing to a wide-variety of diets and food preferences. Most importantly, they are certified as Glyphosate Residue Free by third-party testing so consumers don’t have to worry about this cancer-causing substance.
Read on for the recipe for these faux falafel quinoa veggie burgers, courtesy of my MV kitchen inspiration.
With health and hedonism,
Phoebe
Faux Falafel Quinoa Veggie Burgers with Tzatziki
Ingredients
- One 15 ounce can chickpeas rinsed and drained
- 1/3 cup parsley leaves
- 2 cups cooked quinoa from 3/4 cup dry
- 1/3 cup almond flour
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/4 teaspoon cayenne
- 1 1/2 teaspoon sea salt
- 4 Little Northern Bakehouse Millet Chia Buns toasted
- Mint and/or parsley leaves for garnish
For the tzatziki:
- 1 small cucumber roughly chopped
- 1/4 cup parsley leaves
- 1 tablespoon fresh lemon juice
- 1 cup full fat plant-based yogurt or Greek yogurt from one 7-ounce cup
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 425 degrees Line a baking sheet with parchment paper.
- In a small food processor, pulse the chickpeas and parsley until coarsely chopped. Alternatively, you can hand chop the parsley and use a fork or potato masher to turn the chickpeas into a paste. Transfer to a medium mixing bowl and add the quinoa, almond flour, cumin, coriander, cayenne, and sea salt; stir until well-incorporated.
- Lightly grease the parchment paper with oil. Also, grease a 1/3 cup measure and use it to portion the quinoa falafel batter into 8 mounds. With your hands, shape the quinoa into balls, then pat into 1-inch thick smooth discs and arrange an inch or so apart on the parchment-paper lined baking sheet. Transfer to the oven and bake until the patties have dried out and formed a nice brown crust on the bottom, 30 minutes. Flip the burgers and return to the oven for 10 more minutes, until firm.
- While the burgers bake, prepare the tzatziki. In a small food processor, puree the cucumber, parsley, lemon juice, yogurt, and salt until smooth but still chunky. Alternatively, you can finely chop by hand.
- Top the cut-side of each bun with 1 tablespoon of tzatziki. Add a falafel quinoa burger patty to the bottom half and top with another spoonful of tzatziki and a handful of herb leaves. Repeat with the remaining burgers and enjoy immediately. Or refrigerate each element separately for later.
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!These falafel-style quinoa veggie burgers are brought to you in partnership with my friends Little Northern Bakehouse. As always opinions are 100 percent my own. Thank you for supporting the brands that make this site and all my gluten-free vegan recipes possible!
This turned out really good! I ended up pan frying it with some garlic olive oil and it came out perfect.
yay! glad you enjoyed!