Falafel Burgers with Tzatziki and Baked Greek Fries

Falafel Burgers with Tzatziki and Greek Fries

Not feeling meat? Try these delicious falafel burgers with tzatziki. I love Greek food. Walking down our main street the other weekend, I passed a sign for a new restaurant advertising falafel burgers. Pretty much the next day I made these.

They turned out light but still satisfying. I’m no vegetarian, but we could all do with a little less meat and honestly these burgers are great. Lots of spice which you can adjust to your liking.

The Greek fries were a nice alternative to my usually baked fries. The lemon juice and oregano were awesome. The feta doesn’t melt, so the cheese doesn’t really stick to the fries. I improvised and just smooshed the cheese between to fries.

True confession, the first time I made these I added a little water to “keep them burgers moist” like I do with my turkey burgers. Don’t do that. They fell apart on me.

 

INGREDIENTS

  • 2 cans chickpeas (15 ounces each), drained and rinsed
  • 1 small red onion, chopped
  • 2 cloves garlic, chopped
  • Parsley, chopped
  • 4 tablespoons flour
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons turmeric
  • 1 English cucumber, grated
  • 2 cloves garlic, finely grated
  • 2 1/2 cups Greek yogurt
  • Olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh dill, chopped
  • Kosher salt
  • Two large baking potatoes, Frenched (I use a mandolin)
  • Juice of 1 lemon
  • Feta or goat cheese (or both), crumbled
  • Fresh oregano, minced
  • Warm pita or buns
  • Tomato and red onion sliced (if desired)
DIRECTIONS

  1. For the Greek fries, once sliced, add them to a large bowl and cover with water and half the lemon juice. Let them sit up to several hours but as little as 20 minutes.
  2. For the tzatziki, add the grated cucumber to a colander and salt. Let set for half-an-hour and then drain well. Squeeze any excess moisture out.
  3. Combine cucumber, finely grated garlic, yogurt, red wine vinegar, 1/2 cup olive oil and dill in a bowl. Check for seasoning, add salt if needed. Mix, cover and place in the refrigerator.
  4. Pre-heat oven to 500 F. Drain and dry the potatoes thoroughly. Dry out the large bowl and add the potatoes back to the bowl. Add olive oil, salt and pepper and toss until covered.
  5. In a sheet pan (or you may need two), lay out the potatoes flat on the pan so they are not touching each other. Bake for 10 minutes and reduce the temperature to 425 F.
  6. Bake the potatoes for 10 more minutes and flip them for even crispness. Cook another 15 – 20 minutes depending on how you like them.
  7. Meanwhile, in a food processor, combine chickpeas, onion, garlic, parsley, flour, cumin, coriander, chili powder and turmeric. Pulse until smooth.
  8. Split mixture up depending on how small or large you want them. Form into paddies (four large patties if you are using buns or 8 medium size fit better in pita).
  9. Heat a large non-stick pan over medium heat. Cook patties for approximately 3-4 minutes per side.
  10. When the fries are cooked to your liking, remove from oven and add them back to the large bowl. Add the remaining lemon juice and the oregano, feta cheese and toss. I think traditional they spray the fries with lemon juice but this worked fine for me.
  11. When the patties are cooked through, place in pita, add tomato, onion and tzatziki. Serve with fries.
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Falafel Burgers with Tzatziki and Baked Greek Fries

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