Go Back
+ servings
Print

Faux Falafel Quinoa Veggie Burgers with Tzatziki

This recipe can be low FODMAP if made with plant-based yogurt or 24 hour yogurt, or you can always just swap out the sauce for something else you like in the Mediterranean family.
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8

Ingredients

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.