Translate those delicious deep fried chickpea rounds into a burger, give them a dollop of homemade Greek yogurt, and top them off with your own pickled turnips - it's easier than it sounds... and totally worth it!
Makes six quarter-pound patties
- Ingredients -
Falafel Patties
16 oz chickpeas (garbanzo beans), completely drained
1/4 yellow onion, diced
1/4 cucumber, diced
4 cloves garlic, peeled and smashed
1 tablespoon fresh Italian parsley
1 tablespoon fresh cilantro
1 teaspoon fresh dill
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 tablespoon olive oil
4 tablespoons flour
Pickled Turnips
3 turnips
2 cups white vinegar
2 pre-cooked beets
1 cup
homemade Greek Yogurt
12 mini pita pockets
- Tools -
Weston Mandoline Slicer
Weston Vacuum Sealer + Canister
Weston Dehydrator
Weston Manual Food Grinder
Weston Burger Press
Use a
Weston Mandoline Slicer to cut your turnips into matchsticks.
Place them in a
Weston Vacuum Canister with the beets, and cover with vinegar. Attach the canister to your
Weston Vacuum Sealer to seal. Refrigerate and let marinate at least 12 hours.
Spread chickpeas over the trays of your
Weston Dehydrator. Dehydrate for 4-6 hours, until completely dry.
Place into a
Weston Manual Food Grinder with all remaining ingredients except for the flour and olive oil. Grind the mixture through the coarse plate. Mix in the flour and oil.
Place a ball of the falafel mixture onto your
Weston Burger Press, and press to form your patty. Use
Weston Patty Paper for easy removal and patty separation.
Once all of your patties are pressed, place a skillet on your grill or stovetop with 3 tablespoons of olive oil. Once heated, place the patties into the skillet and fry for about 5 minutes, flipping halfway through.
Serve falafel patties on pita pockets with a dollop of
homemade Greek yogurt and pickled turnips.
