Making the "batter" was super simple. All I had to do was combine the ingredients (chickpeas, red onion, garlic, flour, cumin, coriander, chili powder, turmeric, and S&P) in a food processor. I left out the parsley because I didn't have fresh and decided there were enough flavors going on already with all the spices. After all the ingredients were evenly mixed I divided the mixture into four even portions and formed them into patties.
|The patties right after they came out of the skillet, top with cucumber slices.|
The burgers cooked in oil in a skillet for a few minutes on each side. The recipe calls for 3 minutes on each side. I probably did a little bit longer hoping to get a bit more of a crust on the burgers. We served the burgers in pita with sliced cucumber and instead of the tahini sauce Rachael made we just used store bought spicy hummus. The burgers tasted just like falafel and were just as delicious the next day for lunch. I ate my leftovers on one of the Pepperidge Farm Deli Flats rather than the pita because the pita was so thin it kept falling apart on me during dinner. The Deli Flats tasted just as good though, if not better in my opinion!