The Best Veggie Burgers are Falafel Burgers | Today's Special
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- Опубліковано 20 гру 2022
- Made with chickpeas and fresh herbs, these burgers aren’t pretending to be meat. We supersized chickpea fritters to make a uniquely delicious falafel burger with an easy stir-together tahini-yogurt sauce that packs a flavor punch.
Get our Falafel Burgers with Tahini-Yogurt Sauce recipe: bit.ly/3FAIeP5
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"Not pretending to be meat". Breath of fresh air.
Can’t wait to try this! More plant based recipes please!
They've got you covered; go to their website. They appear to be mainly a plant-based recipe site. I had to unsub from them, but it sounds like it's right up your alley.
@@aintgonnahappen No, they are a foodie website.
@@wordsculpt Not for people that like meat. They are a veggie whatever site. Gio look at their latest recipes; they started this some time ago. I'll just use YT or whatever else; not them.
As promised, I tried the recipe, although I used canned chickpeas. They came out great! I cheated and simply used plain tahini as a topping. I pretty much gave up red meat over a year ago. I feel better, fewer stomach issues. I’ve had falafel many times in Israel, and most American restaurants don’t do a good job with falafel. This recipe comes very close.
This is good to know! TY for sharing!
If I'm honest ... I'd probably prefer to eat a falafel burger (or one made with legumes) than a "plant-based meat" burger. I think honesty counts when it comes to ingredients.
Yeah, veggie burgers that don't pretend to be meat (like this one or various red lentil burgers you can make) tend to be way better, as they don't try to change the flavour to mirror meat. Veggies are delicious on their own. Faux meat is still decent though, especially for those who are trying to transition away from meat and aren't ready to completely drop it.
Absolutely! I prefer veggie burgers for what they are! I don’t want highly processed pretend meat!
Sounds like you have an axe to grind. A fresh veggie burger definitely tastes different than a Beyond/Impossible burger and people might easily prefer one or the other but this comment? 😂 "Honesty counts when it comes to ingredients"?? LOL What are you trying to say?
@@ElwynMoir Think about how "impossible-meat" burgers are described on restaurant menus. Pretty hard to make "soy protein" or "methylcellulose" sound appetizing, so they just go with "plant-based" and hope the diner doesn't think about it too hard. If I want to eat a veggie burger, then I want to know what's in it that makes it "veggie" -- beans, lentils, chickpeas, etc. I don't want to eat a meatless burger that's advertised as "just like meat".
@@PhantomObserver I think you're being a touch precious and I'm not sure everyone shares your particular aesthetic preferences. I think a lot of people are perfectly satisfied with their knowledge of what Beyond or Impossible burger are, or satisfied with an explanation like "pea protein based", which is how anyone without an axe to grind would describe it. No one is trying to write methylcellulose as the primary descriptor of what constitutes these products 🙄 Your preference around these foods is totally understandable but I don't think it's as easily generalized to other people's preferences as you suggest.
I like to purchase my spices at markets that offer them in bulk. I buy about 2 tablespoons each, more or less as needed, of a wide variety of spices I use regularly. I typically fill my spice cabinet for about $10 to $15. I do this about 4 or 5 times a year, as needed. Much more affordable than individual spices when most are $10+ a bottle.
I personally like to do what the Egyptians do and use broad/fava beans instead. It's quite good!
I have a tub of dried fava beans in the cupboard! Can you tell me how do you prepare them to make felafel? Would be much appreciated 😊
🎵cook like an Egyptian... 🎵
@@annieclaire2348you can use the recipe in the video, just sub chickpeas for fava beans. My recipe is almost the same, but I add a touch of tumeric and I don't add the flour water mixture.
Honestly, any legume would work. I've made falafel with lentils, chickpeas, peas, fava beans, and it always came out amazing. I even did combinations of these legumes as well.
I love to use chickpea flour instead of wheat flour for additional taste!
Great tip
Nice 😉
Tangzhong method to gelatinize starch and meatify your falafel burger? Kinda genius if it works
It works amazingly, it produces the best falafel I’ve ever tasted
Thank you I was just wondering if that was hot enough to be tangzhong but it sounds like you are versed in that and that is what she used. :)
There is no way that patty is cooked in the middle 😂
I love this falafel recipe, make it all the time. I usually make small falafel Pattie’s with it (1/4 cup apiece) and freeze them. Thaw overnight in the fridge and they fry up beautifully.
I’ve cooked from frozen and that also works well
yeah how is it cooked in the middle?
Did you try it as presented? Doesn't sound like you ever made the recipe. So your opinion is worth...next to nothing.
If you haven't tried it, don't weigh in!
@@wordsculpt I have in fact made falafel burgers from the test kitchen recipe before. You have to make the Pattie’s quite thin and cook them on the darker side to actually cook the chickpeas through. These were much too thick and the interior looks plainly underdone to me. I do appreciate your wholly uninformed opinion about my opinion though!
Edit: my favorite preparation of this recipe is to triple the batch and form mini patties with a 1/4 cup measure. They fry fast and with minimal oil, freeze well and cook better from frozen than ball shaped falafel. Plus you get more crispy surface area. Cheers!
Gosh I was thinking the exact same thing. She did not cover that pan so no way can the insides be cooked. It would’ve been a better idea to bake or air fry them instead
Love to see another left-hander at work. Here in Australia we call left-handers "mollydookers" which I think is fun!
*Finally! "not pretending to be meat"* is key here! It was a total mystery to me why people are constantly trying to invent plant-based copies of a meat dish: A) a burger is a burger for a reason. Beef IS delicious and cloning a well-made burger into a meatless frankenburger simply doesn't make sense at all. ESPECIALLY when B) the falafel-tahin-pita sandwich has already been invented about 70 years ago and has been served to millions of people all over the world!
Never done falafel on anything other than flat breads! What a clever idea! Thank you! More plant-based recipes, please!
I'm so excited about ths recipe! Moving into a plant-based diet 2023 and this looks amazing!
I believe in you! It's a great choice for a ton of reasons :)
I have had bad falafel. I was so disappointed because I love chickpeas. I'll give it another go, Ms. Ashley.
Falafel is one of those things I enjoy; I'm just not sure I can make it better than I'd get from a middle eastern restaurant.
I LOVE good Falafel!! I can't wait to make this recipe!!
Such a great idea!
looks yummy!! I want to try this.
I just made these. A couple of things: I served them on thin rounds rather than a bun. This prevented squishing the falafel since it wasn't as tall. Also, I cut the sandwich in half before I ate it. This, also, prevented the patty from squishing. My husband didn't cut his in half and it squished. Very tasty ! Will make these again.
I've tried falafel from an Lebanese takeaway in Paris, and I can say it was "the best veteran dish I've ever tried", definitely didn't miss the meat
With patties that size, I wonder if the middle of the patties will be cooked.
Try it out and decide.
That looks really good!
Is the flour water cooking step like a tangzhong
I love that they left in Ashley struggling a bit with the food processor. No question, she knows how to use a food processor. This just doesn't happen to be the make and model she uses at home. If it were me, using an unfamiliar food processor, I'd probably be getting blood all over everything when trying to scoop the falafel mix out of there. The food processor's chopping blades are second only to the mandoline in kitchen bloodlust.
Season Greetings from California 🎄
Resep makanan yang sungguh kelihatan lezat saudara ku👍👍
More please. I can watch you all day : )
I bought my cuisanart food processor used bc of ATK reviews. It’s my best friend- it does have a few quirks mine does that sometimes too if I don’t twist it enough. Otherwise, it’s perfect. It perfectly slices everything. Cannot wait to try this recipe ♥️♥️♥️
I have the same food processor and I can never get the bowl on, or off the base the first try.
These look really good I'm going to try them.
Also, typically, you have the controls facing you and she was working from the back side anyway. I have the 11 cup version of the same machine and love it, but it can be confusing if working it backwards.
@@johnhpalmer6098 I think I could make it work if I was standing behind it.
Love ginger curls
I have found it. After all these years. That's the veggie burger for me. Thanks!
Noobie home cook question. Is 8 ounces of dried chickpeas measured in weight or volume?
Totally valid question! It's by weight :)
Did you cook the chick peas or just soak them?
They're cooked in the frying pan.
@@sandrah7512 that wouldn’t be enough time to cook them
@@aguyyoudontknow Apparently it is - if it isn’t for you, cook them longer. 🤷🏼♀This recipe is based on a falafel recipe developed by Cook's Illustrated Senior Editor Steve Dunn in 2018. These burgers/patties are just a bit bigger. There are also a number of comments on the burger recipe webpage and not one of them complained about the burgers being underdone.
Black bean veggie burgers are very good. Sone people think they're real meat. I've heard the same about lentil burgers. Legumes are real protein.
Distracted by the finger level for everything.
did I miss something here...were the chickpeas cooked or only soaked?
Only soaked. Soaking, especially for longer than 8 hours, starts the sprouting process in the beans, making them tender. Therefore they only need a bit of cooking -- nothing like the amount of cooking that non-soaked, dried beans need.
Would an air fryer be good for this?
Sounds good. I've assumed the yogurt was vegan. 🤔 Would you need to make modifications if you grilled, baked, or air fried?
Not many. Chickpeas are easy-cooking grains. But give it enough time. This recipe ventures very close to raw burger.
I love falafel. I wonder if yogurt would work better than that flour and water mixture.
Especially if one has a gluten allergy
I don't know if it would work better, but I do wonder if greek yogurt can be used instead of the flour mix? Is the flour mix keeping it in the burger shape on video?
@@angelatruly Yes, I think it is loosely keeping it together.
If you have a gluten allergy...try a flax seed and water mixture as your binder.
@@teresaspurgeon1013 interesting. Thanks I’ll do that
How would spinach be as a cilantro alternative? My granddaughter hates cilantro. (I love it 😢)
You could just double the parsley, though I think spinach could be interesting. I don't care for cilantro, either, though i wish I did, so I usually just sub in parsley in most places.
@@callitags true about the parsley, I’m just not loving the idea of that much parsley.
I have that same food processor and have so many issues with trying to remove the bowl lol.
That's a okay with me, I'm a lefty too.
These look so yummy! I’d love to try them, but am gluten-free. Any suggestions for a gf binder to use instead of the flour? I’m thinking corn starch, but would love your thoughts.
I'm going to try it with rice flour.
@@mikeschutz1883 oh, that’s a good idea!
Flax seed flour and water would work also.
@@teresaspurgeon1013 oh, thanks!
Chickpea flour is perfect!
Falafel Bánh mì...?
Use an egg ring or a suitably-sized piece of PVC pipe, cut to a 3/4 inch length, to form the patties. Making them in a measuring cup and then flattening them is too much trouble and they might fall apart. I don't think the flour and water mixture with baking powder is at all traditional, so there must be another way.
The chickpeas aren't cooked in the middle of the burgers, and since they were made with dry chickpeas that were soaked, but never cooked, I don't think they're very safe to eat. I don't think it will do terrible harm, but I have read that you're not supposed to eat dry beans without fully cooking them. What do you think?
I was thinking, what if they were baked for say 15 minutes at 350F and then fried in the pan for the crispiness. 🤔 It might make the burger more stable as well.
I've read the same thing! Thanks for bringing this up. Much appreciated.
@@angelad.8944 Good idea. I would definitely bake them to cook the middle. Also, they could be made a little thinner.
This is a highly reputable site, and they would never risk their reputation, or a lawsuit, by suggesting something that could, even remotely, risk food poisoning.
For the Falafels you NEVER cook the chickpeas so what is your problem???
Why are you chopping onion and running garlic through a press into a food processor? Is that really necessary? Seriously, let the processor do the work…
Hi, there! I want to add this to my vegan repertoire for weekdays. The chickpeas were just soaked for several hours and NOT cooked before frying, weren't they? Use the soaked chickpeas with the skin on? Thank you.
Yep! Do not cook the chickpeas! The skin won't matter. But if you are going to learn how to make falafel, start by cooking smaller ones first. I failed many times before being able to make falafel properly.
@@dimasgomez Thank you for the reply!
@@dimasgomez Thank you for the reply 😊
Keep whole spices where possible and grind them as needed
Shoot, I’ll never remember this, and can’t access the recipe. Looks great, though.
Did I miss something? The chick peas are not cooked? I thought falafel was cooked chick peas.
You didn't miss it. Look at how they edited the video. She didn't bite into the burger, because that's raw. You need to deep fry falafel to cook it through and get all the flavors to meld and caramelize. It is VERY disappointing to see this from ATK.
No way those garbanzos are fully cooked!
Don't weigh in until you have actually tried the recipe!
Your guess, without data is useless...and very likely incorrect.
@@wordsculpt And you have? I don't need "data" to make a good assessment of the doneness of a raw bean. I've cooked plenty of dry beans to know that those beans are not fully cooked. It's called experience. LOL
I don’t have a microwave any longer…trying to figure out this flour/water mixture…
Pretty sure you could stovetop it on very low heat, stirring
You can. Look up the atk recipe for milk bread. It shows this flour cooking technique
Can you substitute Chinese parsley, for
the parsley? I really like cilantro but dislike
parsley.
steve
Sooo, more cilantro? 🙃
Chinese parsley is another name for cilantro.
I like falafel, and this looks like a great recipe for it, but the best veggie burgers I've had were grilled portabella mushrooms that had been marinated in olive oil, garlic, and other seasonings. ;)
Was great to see you measure the spices on the spot into the spoon instead of getting a bunch of tiny bowls dirty. Would be fun if some stats nerd wants to add a dirty utensils count to the videos!
I new there was something right about you,pun intended. Seeing you do your cooking from a Lefty's way. Never had a felafel burger before. Will have to try it.
Great technique and good enough adherence to tradition, but those patties are raw. Falafel just has to be deep fried.
Did you make the recipe? Or just guessing?
@@wordsculpt I'm guessing in all fairness.
Can I use chickpea flour since I’m GF?
I have a recipe that uses amaranth flour. So you can certainly use a flour other than wheat. I bet chickpea flour would work well since it has a lot of binding power.
Works well and it is even tastier. The recipe somehow gets truer with no white flour.
You can make the recipe without gluten and get something that tastes ok but it won’t have the same texture or integrity. Tangzhong is a gelatinization of starch, so choose a flour with starch in it to get that effect or just skip making the tangzhong and use all the flour as is.
That looks WAY undercooked. Might want to consider frying it.
Falafel burgers are amazing. I would rather have a falafel burger than a beef burger.🤗🤗🤗🤗🥰👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👍🏻💯👏🏻👏🏻👏🏻👏🏻💐💐💐🫶🏻🫶🏻
I'm sure vegetarians are thrilled with this recipe, but today I'm glad I'm a meat eater! 😆
That pulse 6 times sounded like being woken up by an old Nokia 😂😂😂
Where to put this comment? I guess here.
In searching through your channel, I'm surprised to see that there isn't a tuna casserole recipe. A few videos on canned tuna and tuna salad but no casserole. How odd.
ATK is primarily a magazine and cookbook publishing company so the recipes you see here on their UA-cam channel are a fraction of their catalogue. Heck they're even just a fraction of the recipe video segments they have produced over the past 20+ years for original broadcast on PBS. Anyway, ATK has at least two tuna casserole recipes. Not everything warrants a video. 🤷🏼♀
Left handed people of the world unite . How about some more diabetic friendly dishes please
ATK published an entire cookbook dedicated to diabetic eating over four years ago.
(I am also left-handed. 🙂)
Can you add an egg?
If you cheated and used canned chickpeas, the can liquid (aquafaba) is an egg substitute.
2-3 tablespoons of aquafaba per 1 large egg
Artichoke garlic pepper fallel sausage Boudan.
Should have used a plant-based yogurt to keep it veggie.
And you obviously have that option.
Nope!
Worthless comment. You have nothing of value to say about something that you have not prepared.
@@wordsculpt I have every right to comment on crap! So take a hike!
The best veggie burgers are fed to livestock - then eating the livestock !
I'm trying to figure out a way to make meat-based veggies. Makes about as much sense as these moronic burgers. If you are vegan, why do this? You want meat, eat meat. It's WAY better for you. And, oh yes, these things ARE trying to be meat. Why else call them burgers?
This is not about trying to pretend it's meat. People like sandwiches. Falafels have been around for several hundred years, and are great on a bun, served as a sandwich.
Big whoop.
Meh. Ill pass.
Useless comment.
Why would anyone care what you have simply chosen not to prepare?!
Yeah no, I’ll take the pretend meat every time. The future is finally bright for meat alternatives as people make vegetarian/vegan food more and more meat like.
Bad use of the word "best." You should have said the least repulsive
Bet that you didn't even try the recipe.
Which makes your input without value.
@@wordsculpt I'll take that bet because I did try them. Move on
@@robertschneider2189 If you had, you would have had something substantive to say. Tastes, texture, cooking time, possible additions...
So, Rubbish. You just wanted to weigh in. But have nothing worthwhile to contribute.
Respectfully there is no such a thing as a GOOD veggie burger, do without, tried it, either one uses beef, or simply eat a salad.