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Get Ready for Summer Grill Time With Vegan Falafel Burgers!

Summertime is replete with tempting fat- and sugar-filled options, especially during outdoor BBQs and beach getaways. The good news is we plant-based eaters have equally (if not more) delicious alternatives for foods like hamburgers and cole slaw—like Chef Rich’s Falafel Burger with Garlic Tahini Kale and Sweet & Sour Harissa Slaw! At the heart of falafel are chickpeas, which possess an extraordinary combo of protein, fiber and vitamins & minerals. There’s no way you’ll walk away unsatisfied, so give it a go!

Q: Why did you choose falafel as your “meat”?

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Falafel has been one of my favorite foods since I was a young child. Traditionally it’s a deep-fried, seasoned chickpea fritter, served in pita bread with different salads and toppings. This recipe is a new twist on an old classic that delivers all of the delicious flavors, without the extra fat and oil that come with deep-frying.

Q: How about the Garlic Tahini Kale as a side dish? Tell us more!

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Falafel is traditionally served with a sauce made from tahini, lemon and garlic. These flavors pair perfectly with fresh kale, and the result is a delicious accompaniment to your Falafel Burger.

Q: What is harissa and why’d you include it in the slaw?

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Harissa is North African hot pepper paste that has a distinctly fragrant taste, and is a great way to add new and interesting flavor to your dishes. For those you want the harissa flavor without so much heat, I recommend the Frontier Harissa powder. It has a very mild heat, but wonderful flavor.


Falafel Burgers w/ Garlic Tahini Kale and Sweet & Sour Harissa Slaw quote
Falafel Burgers w/ Garlic Tahini Kale and Sweet & Sour Harissa Slaw

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Tabouli is a classic accompaniment to many Middle Eastern meals, especially falafel. Traditionally it’s made with bulgur wheat, couscous or another cooked grain, but this recipe is a delicious version that’s completely raw.

Raw Cauliflower Tabouli

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Chef Rich says, “I really love using fennel in different cooked and raw dishes, but had never tried it in juice until now. The subtle, fragrant anise notes that the fennel gives the juice are absolutely delightful , and it’s also high in vitamin C. Try this for a delicious change from your everyday green juice!”

Spring Green Juice

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Whipped up a dish you fell in love with? Share your vegan or plant-based recipe with your fellow healthy eaters! Your recipe may be featured on myHDiet.com and in the Fall In Love Again With Food Again newsletter.


 

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