Falafel burger recipe made with home made falafel patty from scratch. Served with hummus, Israeli salad and a creamy mayo. With step by step pictures.

I love burgers. I get a burger craving every now and then. The messy dripping, juicy patties, I love it all. This home made falafel burger is dynamite. The falafel patties are air fried using an air fryer and that makes it even healthier too. If you do not have an air fryer, you can shallow fry the patties in oil. The patty is so meaty and really really flavorful. Lets ride into flavor town!

You can find the deep fried Falafel recipe here.

Dump the chickpeas in a large bowl and add 1/2 teaspoon baking soda. Add water till it fills the bowl and let it sit at room temperature overnight for 8-10 hours. The next day, drain.

Chop the greens ( I use coriander leaves, mint leaves and parsley) roughly. Set aside. Add in the rest of the ingredients along with the greens. Basically dump all the ingredients in your mixer. Work in batches if necessary. You need to grind the mixture to a slightly coarse paste. Do not add any water while grinding. For every pulse in your mixer, open the jar and slightly mix everything so the mixture gets ground evenly. Resist your urge to add water. Once you feel that the mixture has become a coarse paste, Set aside. The coarse texture is important for this recipe.

Make a 3-4 inch patties out of the mixture and place it in the air fryer. Set the timer for 15 minutes and fry the patties at 200 degrees Celsius temperature. Fry in batches. Do not over crowd the air fryer. Set aside. You know what? We did not use even a smidgen of oil for frying the patties. Isn’t that great. The patties turn out crispy and crunchy and go so well inside the burgers.

You can shallow fry the patties if you do not have an air fryer.

Now lets make a simple Israeli salad for the burgers. Mix all the finely chopped ingredients listed under Israeli salad and set aside.

Assembling the Burgers # Toast the burger buns on each side with a little butter. # Spread a tablespoon of Hummus. # Spread a tablespoon of the Israeli salad # Place the patty # Spread a tablespoon of Mayo # Top it off with the toasted bun # Enjoy!

Never miss the meat!

For the Falafel Patties

• 1 1/2 cups dried chickpeas, soaked in cold water overnight with 1/2 teaspoon baking soda
• 1 medium onion, coarsely chopped
• 3 garlic cloves, coarsely chopped
• 1/2 cup coriander leaves ( 6 - 7 sprigs), coarsely chopped
• 1/2 cup parsley ( 6 - 7 sprigs), coarsely chopped
• 1/4 cup mint leaves ( 4 - 5 sprigs), coarsely chopped
• 1½ teaspoons salt
• 1 tablespoon coriander powder
• ½ teaspoon ground cumin powder
• ½ teaspoon freshly ground black pepper
• 2 green chillies (optional)

For the Israeli Salad

• 1 tomato, finely chopped
• 1 small cucumber, finely chopped
• 3 sprigs parsley, finely chopped
• Juice of a lime
• 1/3 teaspoon salt

Other Ingredients for Burger Assembly

• 6 Burger Buns, (optional – toast the buns with butter)
• 1/3 cup Store bought Mayonnaise
• 1/3 cup Homemade Hummus / Store bought is fine

For the Falafel Patties

1. Dump the chickpeas in a large bowl and add 1/2 teaspoon baking soda. Add water till it fills the bowl and let it sit at room temperature overnight for 8-10 hours. The next day, drain.
2. Chop the greens ( I use coriander leaves, mint leaves and parsley) roughly. Set aside. Add in the rest of the ingredients along with the greens. Basically dump all the ingredients in your mixer. Work in batches if necessary. You need to grind the mixture to a slightly coarse paste. Do not add any water while grinding. For every pulse in your mixer, open the jar and slightly mix everything so the mixture gets ground evenly. Resist your urge to add water. Once you feel that the mixture has become a coarse paste, Set aside. The coarse texture is important for this recipe.
3. Make a 3-4 inch patties out of the mixture and place it in the air fryer. Set the timer for 15 minutes and fry the patties at 200 degrees Celsius temperature. Fry in batches. Do not over crowd the air fryer. Set aside. Your Zero Oil Patties are ready.

For the Israeli Salad

1. Mix all the finely chopped ingredients listed under Israeli salad and set aside.

Burger Assembly

1. Toast the burger buns on each side with a little butter.

2. Spread a tablespoon of Hummus.

3. Spread a tablespoon of the Israeli salad

4. Place the patty

5. Spread a tablespoon of Mayo

6. Top it off with the toasted bun

7. Enjoy!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Burgers
• Cuisine: American / Middle Eastern

For the Falafel Patties

• 1 1/2 cups dried chickpeas, soaked in cold water overnight with 1/2 teaspoon baking soda
• 1 medium onion, coarsely chopped
• 3 garlic cloves, coarsely chopped
• 1/2 cup coriander leaves ( 6 - 7 sprigs), coarsely chopped
• 1/2 cup parsley ( 6 - 7 sprigs), coarsely chopped
• 1/4 cup mint leaves ( 4 - 5 sprigs), coarsely chopped
• 1½ teaspoons salt
• 1 tablespoon coriander powder
• ½ teaspoon ground cumin powder
• ½ teaspoon freshly ground black pepper
• 2 green chillies (optional)

For the Israeli Salad

• 1 tomato, finely chopped
• 1 small cucumber, finely chopped
• 3 sprigs parsley, finely chopped
• Juice of a lime
• 1/3 teaspoon salt

Other Ingredients for Burger Assembly

• 6 Burger Buns, (optional – toast the buns with butter)
• 1/3 cup Store bought Mayonnaise
• 1/3 cup Homemade Hummus / Store bought is fine

For the Falafel Patties

1. Dump the chickpeas in a large bowl and add 1/2 teaspoon baking soda. Add water till it fills the bowl and let it sit at room temperature overnight for 8-10 hours. The next day, drain.
2. Chop the greens ( I use coriander leaves, mint leaves and parsley) roughly. Set aside. Add in the rest of the ingredients along with the greens. Basically dump all the ingredients in your mixer. Work in batches if necessary. You need to grind the mixture to a slightly coarse paste. Do not add any water while grinding. For every pulse in your mixer, open the jar and slightly mix everything so the mixture gets ground evenly. Resist your urge to add water. Once you feel that the mixture has become a coarse paste, Set aside. The coarse texture is important for this recipe.
3. Make a 3-4 inch patties out of the mixture and place it in the air fryer. Set the timer for 15 minutes and fry the patties at 200 degrees Celsius temperature. Fry in batches. Do not over crowd the air fryer. Set aside. Your Zero Oil Patties are ready.

For the Israeli Salad

1. Mix all the finely chopped ingredients listed under Israeli salad and set aside.

Burger Assembly

1. Toast the burger buns on each side with a little butter.

2. Spread a tablespoon of Hummus.

3. Spread a tablespoon of the Israeli salad

4. Place the patty

5. Spread a tablespoon of Mayo

6. Top it off with the toasted bun

7. Enjoy!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Burgers
• Cuisine: American / Middle Eastern

Find it online : https://www.kannammacooks.com/falafel-burger/

South Indian Beetroot Rasam Recipe. Easy Tamilnadu style recipe. Excellent home remedy for cold. With step by step pictures.

This is a very typical Tamilnadu rasam. Everyday in the south Indian household, when we steam vegetables in the cooker for poriyal (stir-fry), a little bit of cooking liquid – broth will be left behind. The broth will not be wasted but added to that days curry. But beetroot liquid cant be added as beetroot liquid is very strong on its own. Not to mention the strong color. So we make a rasam out of it. My friend Abirambika became such a fan of this recipe that I remember her every time I make it.

Steam the beetroot in a cooker with little water and drain the broth. Set aside. Use the steamed beetroot to make poriyal. Here are the recipes you can make with the steamed Beetroot. Beetroot Poriyal with Almond Powder South Indian Beetroot Poriyal

Get the following powders ready.

Soak half a lime size tamarind in a cup of water for 20 minutes. Squeeze and extract all the juices. Set aside. Heat oil in a pan. When the oil is hot, add in the mustard seeds and cumin seeds. Let it splutter. Add in the crushed garlic and the red chillies and fry for 30 seconds. Add in the chopped onions and fry till the onions are soft. Add in the Rasam masala powders, salt and the tamarind extract. Let it boil for 3 minutes.

When the tamarind extract has cooked, add in the beetroot cooking liquid. Add in the curry leaves, coriander leaves and the green chillies. Let it briefly simmer for a minute. Do not cook for long after adding the beetroot liquid.

Switch off the flame and serve hot with rice.

For Beetroot Broth

• 500 grams Beetroot
• 1 cup water

For the Rasam Powder Masala

• 1 teaspoon Dry ginger powder (sukku)
• 1 teaspoon cumin powder
• 1 teaspoon freshly ground black pepper powder
• 1/2 teaspoon turmeric

For the tamarind extract

• half a lime size tamarind
• 1 cup water

Other Ingredients

• 2 teaspoon vegetable oil
• 1/4 teaspoon black mustard seeds
• 1/4 teaspoon cumin seeds
• 3 cloves Garlic, crushed
• 2 dried red chillies, preferably gundu variety
• 1/2 of a red onion
• 1 teaspoon salt
• 3 green chillies
• 2 sprigs curry leaves
• 3 sprigs coriander leaves, chopped

1. Steam the beetroot in a cooker and drain the broth. Set aside. Use the steamed beetroot to make poriyal.
2. Soak half a lime size tamarind in a cup of water for 20 minutes. Squeeze and extract all the juices. Set aside.
3. Heat oil in a pan. When the oil is hot, add in the mustard seeds and cumin seeds. Let it splutter. Add in the crushed garlic and the red chillies and fry for 30 seconds. Add in the chopped onions and fry till the onions are soft. Add in the Rasam masala powders and the tamarind extract. Let it boil for 3 minutes.
4. When the tamarind extract has cooked, add in the beetroot cooking liquid. Add in the curry leaves, coriander leaves and the green chillies. Let it briefly simmer for a minute. Do not cook for long after adding the beetroot liquid.
5. Switch off the flame and serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Rasam
• Cuisine: South Indian