Cranberry Falafel Burgers with Garlic Tahini “Yogurt” Sauce
Scale
Ingredients
- 1 can chickpeas (drained and rinsed)
- 1/2 cup oats
- 1 cup chopped opo squash (alternatively you can use zucchini)
- 1 tsp basil (I used partially dried, but you can use fresh also)
- 2 tbsp vegan ricotta cheese (see recipe below)
- 1 tbsp minced garlic
- 1 tbsp lemon juice
- 1/2 cup dried cranberries
- 1/2 tsp salt pinch pepper
- OTHER:
- buns
- arugula
- garlic tahini yogurt sauce (see below)
- VEGAN RICOTTA CHEESE:
- 2 cups slivered blanched almonds
- 3 tbsp nutritional yeast
- 3 tbsp lemon juice
- 3/4 tsp salt
- 1/2–3/4 cup water
- 1/4 tsp garlic powder
- GARLIC TAHINI “YOGURT” SAUCE:
- 5.3 oz cup vegan yogurt (greek style)
- 2 tsp minced garlic
- 1/4 cup tahini
- 1 tbsp lemon juice
- 1/4–1/2 tsp cumin (adjust according to taste preference)
- water to thin (if desired)
- OPTIONAL:
- 1 tsp dragon fruit powder
Instructions
- Preheat your oven to 375 degrees F In your food processor or blender, make your vegan ricotta. Blend until smooth and creamy. Transfer to a glass container * This is great kept in the fridge for use with other recipes, on a bagel, or used as dip!
- Next, place all the falafel ingredients in the same food processor/blender and blend until well combined Form the mixture into patties and place on a parchment-lined baking sheet. Bake for about 20 minutes, flipping once halfway
- While your falafel is baking, make your tahini garlic sauce by whisking all the ingredients together in a small bowl (or you can alternatively blend it) I like to slightly grill my bun, you can alternatively place it in your oven for a bit too
- Assemble your burger and devour! Store leftover patties and sauce in the fridge.
