Radish Leaf Pesto

Last spring feels like quite a while ago, when I (and we) were all wondering about our food supplies running out, rediscovering things in our jumbled pantries and packed-to-the-gills freezers, and also being a lot more conscious of food waste. On the other hand, it’s hard to use everything up. But I did my best. I’m the kind of person who finds a 1-inch (3cm)…

Last spring feels like quite a while ago, when I (and we) were all wondering about our food supplies running out, rediscovering things in our jumbled pantries and packed-to-the-gills freezers, and also being a lot more conscious of food waste. On the other hand, it’s hard to use everything up. But I did my best.

I’m the kind of person who finds a 1-inch (3cm) cube of pesto lurking in the back of the freezer, then goes out and spend time at the market shopping for the vegetables, then comes home to wash and chop them up, while the beans are soaking to make soupe au pistou. Then I realize I forgot to buy more basil because I only have a little cube of pesto (or more accurately, pistou) and it’s not enough, so I head back out to buy more basil, cooling my heels in line behind madame, who is requesting that the vendor show her each oignon and carotte for careful examination before she buys it. When all is said and done, and the soup has been served that evening, I find myself with a little bit of leftover pesto when all is said and done, which goes back into the freezer. And the cycle begins again.

Continue Reading Radish Leaf Pesto...

Easy Rice Bowl

This easy rice bowl comes together in a flash! This fast dinner stars black beans and veggies with zingy cilantro lime ranch sauce. Every time we ask readers what they want, we get a similar answer. Fast and easy dinner recipes! Essentially, you don’t care how basic it is. You just want easy, healthy ideas to get food on the table. So here’s one to file under dinnertime basics: this Easy Rice Bowl! This 30 minute dinner features these easy black beans, a trick to make a bland can of beans taste amazing in 5 minutes. Pair it with rice and colorful veggies. The kicker? A zingy cilantro lime ranch that you’ll want to bathe in. These were so tasty and easy, we knew we had to share (we simply inhaled them). How to make rice: our favorite methods The longest lead time on a rice bowl is cooking the rice. So get that started first! You can use any variety of rice you’d like. We like cooking rice on the stovetop, but a pressure cooker also makes quick work of it. You can also make the rice in advance and reheat it before serving (instructions below). Here are our […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This easy rice bowl comes together in a flash! This fast dinner stars black beans and veggies with zingy cilantro lime ranch sauce.

Rice bowl

Every time we ask readers what they want, we get a similar answer. Fast and easy dinner recipes! Essentially, you don’t care how basic it is. You just want easy, healthy ideas to get food on the table. So here’s one to file under dinnertime basics: this Easy Rice Bowl! This 30 minute dinner features these easy black beans, a trick to make a bland can of beans taste amazing in 5 minutes. Pair it with rice and colorful veggies. The kicker? A zingy cilantro lime ranch that you’ll want to bathe in. These were so tasty and easy, we knew we had to share (we simply inhaled them).

How to make rice: our favorite methods

The longest lead time on a rice bowl is cooking the rice. So get that started first! You can use any variety of rice you’d like. We like cooking rice on the stovetop, but a pressure cooker also makes quick work of it. You can also make the rice in advance and reheat it before serving (instructions below). Here are our favorite methods for cooking rice:

Easy rice bowl

The star: 5-minute easy black beans!

The best part of this rice bowl, similar to a burrito bowl, is the easy black beans! This is the way to bring big flavor with only a few minutes of cooking. Once you’ve got your rice started, whip up those black beans. Here’s what you need to infuse huge flavor into these beans in no time:

  • Canned black beans: You don’t even have to rinse them! The residual can liquid makes a creamy sauce.
  • Fresh garlic: Minced fresh garlic brings big savory flavor.
  • Cumin: A hint of cumin adds the final flavoring.

Pop them in a pan for just 3 minutes, and you’ll be surprised at the amount of flavor you’ll get. You can use these beans as a component in lots of different meals outside of this rice bowl.

Black beans

How to make a rice bowl

Once you’ve got your rice and your beans: it’s time to make a rice bowl! The vegetable and sauce ideas we’ve provided here are just ideas. This is a free-form concept so anything goes! Here are a few ideas for vegetables and components you can swap to make a rice bowl. This one is like to a burrito bowl, but you can use different flavors and sauces for a different vibe. The main guiding principle: maximize contrasts in color, flavor and texture!

  • Make the rice. See above.
  • Make the protein. You can of course use any type of protein you like: beans, tofu, tempeh, chicken, shrimp: you name it! This bowl would be great with Cilantro Lime Shrimp too.
  • Prepare the veggies. Use lots of colorful raw veggies. Some favorites are avocado and cherry tomatoes. We like to add corn for sweetness and red onion for a savory crunch. Other ideas: bell peppers, leafy greens like spinach or mixed greens, or roasted sweet potatoes,
  • Add the sauce. Top it all off with a healthy sauce to bring it together: ideas below!

5 different sauce variations (with vegan options!)

What makes a rice bowl? The sauce. This rice bowl is covered in a creamy, zingy cilantro lime ranch that takes it over the top! You’ll love this tasty sauce: but we’ve got lots of other options too. If you’re looking for a vegan variation, review the list below:

Cilantro lime sauce

White rice vs. brown rice

Which type of rice is best for a rice bowl? Is it better to eat brown rice? Here’s a little breakdown of the benefits of making either variety for this rice bowl:

  • White rice is quick to cook and takes about 20 minutes total. It’s great when you’re in a time crunch!
  • Brown rice has more vitamins, minerals, and fiber than white rice. 1 cup cooked white rice has 0.6 grams fiber, but 1 cup cooked brown rice has 3.2 grams of fiber, 13% of your daily need. (Source) It’s also less processed so has more nutrients. It does take longer to cook, but use our quick method above to cook it in 35 minutes.

Shortcut: make the rice in advance and reheat it!

Make this rice bowl even quicker by making the rice in advance. Refrigerate it until you’re ready to serve. You may have noticed that when you refrigerate rice, it gets very dry. Here’s a trick for how to reheat rice so that it’s perfectly moist:

  • Place the cold rice in a saucepan on the stovetop.
  • Add a small splash of water.
  • Heat the rice until it’s warmed through: the water will steam and absorb into the rice.
Rice bowl
Components in a rice bowl: rice, protein, veggies and sauce

Black beans nutrition

You can make this rice bowl with a variety of different protein options. But here’s a plug for using black beans! Here’s why black beans are such a plant-based powerhouse (source):

  • Excellent source of protein. 1 cup has 15 grams of protein, about 30% of your daily protein needs.
  • Excellent source of fiber. 1 cup also has 15 grams of fiber, about 50% of your daily intake.
  • Black beans have a lower glycemic index compared to many other high-carbohydrate foods, meaning they cause a smaller rise in blood sugar after a meal. In fact, some studies have even shown beans eaten with rice can reduce a rise in blood sugar vs when people eat rice alone.

This rice bowl recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Rice bowl

Easy Rice Bowl


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Vegan

Description

This easy rice bowl comes together in a flash! This fast dinner stars black beans and veggies with zingy cilantro lime ranch sauce.


Ingredients

For the black beans*

  • 2 garlic cloves
  • 2 15-ounce cans black beans, drained but not rinsed
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin
  • Scant 1 teaspoon kosher salt

For the rice bowl


Instructions

  1. Cook the rice, according to How to Cook Rice.
  2. Cook the black beans: Mince the garlic. In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds to 1 minute until fragrant but not yet browned. Add the beans (drained but not rinsed), cumin, kosher salt, and several grinds of black pepper. Cook 2 minutes until warmed through. Taste and add additional salt if desired.
  3. Make the Cilantro Lime Sauce (or Chipotle Sauce).
  4. Slice the tomatoes in half. Slice the avocado. Defrost the corn. Thinly slice the red onion.
  5. To serve, place rice in the bowl and top with black beans and vegetables. Drizzle with the sauce and top with torn cilantro.

Notes

*If you’re cooking for 1 or 2, make half this recipe and cook 1 cup dry rice.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican inspired

Keywords: Rice Bowl, Rice Bowls

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

The 11 Best Apples for Outrageously Tasty Applesauce

The air is starting to feel crisper, the sun is setting earlier, and the leaves are slowly turning golden brown. That can only mean one thing: Fall is coming! Arguably one of the better seasons, fall brings with it a wealth of seasonal produce like but…

The air is starting to feel crisper, the sun is setting earlier, and the leaves are slowly turning golden brown. That can only mean one thing: Fall is coming! Arguably one of the better seasons, fall brings with it a wealth of seasonal produce like butternut squash, sweet potato and pumpkin. But, quite possibly the most versatile, popular, and favorite of them all is the modest yet timeless apple. Though apples can be found in the supermarket almost all year round (thanks to high-tech, controlled storage environments), this humble fruit is typically only harvested between early August and mid-November.

Note that not all apples are created equal, especially when it comes to making applesauce. With over 2,500 varieties in the U.S. (of which 100 are commercially grown), picking the right apple might not be as easy as initially expected. Good news is, there is no need to fret. Make your next trip to the grocery store or local farmer’s market a breeze with this easy guide for choosing the best types of apples to make the perfect applesauce all season long.

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No Nuts! Vegan Queso Dip

This vegan queso dip is creamy with the most delicious spicy and tangy flavors for the perfect vegan version of a classic dip. It is tastier and healthier than store-bought alternatives since it is made entirely of plant-based ingredients. What is best…

This vegan queso dip is creamy with the most delicious spicy and tangy flavors for the perfect vegan version of a classic dip. It is tastier and healthier than store-bought alternatives since it is made entirely of plant-based ingredients. What is best is that you can make it in just 20 minutes, and you do...

Read More

The post No Nuts! Vegan Queso Dip appeared first on My Pure Plants.

Making Homemade Pomegranate Molasses Is Easy As 1, 2, 3

My grocery store, smack-dab in the middle of Nowheresville, N.Y., is sparse, to say the least. It’s the kind of place where discovering a head of radicchio is akin to winning the vegetable lottery.
The condiment aisle can be equally maddening: A jar o…

My grocery store, smack-dab in the middle of Nowheresville, N.Y., is sparse, to say the least. It’s the kind of place where discovering a head of radicchio is akin to winning the vegetable lottery.

The condiment aisle can be equally maddening: A jar of harissa is there one week and gone the next. There are either three kinds of tahini or none at all. And finding pomegranate molasses? Forget it.

Read More >>

13 Best BBQ Sauce Brands, From Kansas City-Style to Alabama White

Nothing gets me craving sticky barbecue sauce-coated chicken thighs or pulled pork like a warm evening. There’s just something about the heat—maybe it’s the near-constant earthy aroma of other grills at work—that screams “slather everything in barbecue…

Nothing gets me craving sticky barbecue sauce-coated chicken thighs or pulled pork like a warm evening. There’s just something about the heat—maybe it’s the near-constant earthy aroma of other grills at work—that screams "slather everything in barbecue sauce"! And it’s a year-round favorite too—barbecue is just as much of a welcome addition to a Super Bowl spread as it is a summer cookout. Apparently, other food writers and chefs think so too, so I asked some to tell me about their favorites.

So what exactly qualifies as “good” barbecue sauce? First and foremost, it must be flavorful and representative of the regional style. A Kansas City-style barbecue sauce will not taste or look like an Alabama White sauce in any way. KC barbecue sauce will be a perfectly balanced sweet and spicy sauce; you should taste equal hints of brown sugar, black pepper, and a little bit of tang from apple cider vinegar. It should be thick enough that you can baste ribs or toss pulled pork with it using equal ease. Alabama White sauce should be thick, tangy, and creamy, thanks to a combination of mayonnaise, vinegar, and pepper. Head over to the Carolinas and you’ll find two more styles of sauce—Carolina Gold, which is a mustard-based sauce popular in South Carolina, and a tangy, vinegar-based sauce known as Lexington-Style Sauce.

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Fish Tacos

Here’s how to make the tastiest fish tacos around! Bake the fish with a dry rub of spices, then top it with tangy slaw and creamy sauce. Tacos are always a win over here, so might we introduce you to our new favorite? These baked fish tacos! We eat a mostly plant-based diet, with room for seafood occasionally (basically the Mediterranean diet). And my, are tacos the best treat! You’ll bake the white fish until it’s flaky with a dry rub of spices: no breading or frying necessary. Then top it with a quick and simple tangy slaw, and a creamy fish taco sauce. They’re delicious, easy to make and a total crowd pleaser that works for weeknights or dinner parties. Here’s what you need to know! What fish to use for fish tacos You can use any type of white fish for these healthy fish tacos! Here are some of the types of fish that are easiest to find and result in the best tacos: Tilapia: has a great mild flavor and buttery texture Cod: the flavor here is even milder! Cod is a very neutral-flavored fish and a great choice (it’s surprisingly tasty: also try grilled cod or pan fried […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make the tastiest fish tacos around! Bake the fish with a dry rub of spices, then top it with tangy slaw and creamy sauce.

Fish tacos

Tacos are always a win over here, so might we introduce you to our new favorite? These baked fish tacos! We eat a mostly plant-based diet, with room for seafood occasionally (basically the Mediterranean diet). And my, are tacos the best treat! You’ll bake the white fish until it’s flaky with a dry rub of spices: no breading or frying necessary. Then top it with a quick and simple tangy slaw, and a creamy fish taco sauce. They’re delicious, easy to make and a total crowd pleaser that works for weeknights or dinner parties. Here’s what you need to know!

What fish to use for fish tacos

You can use any type of white fish for these healthy fish tacos! Here are some of the types of fish that are easiest to find and result in the best tacos:

  • Tilapia: has a great mild flavor and buttery texture
  • Cod: the flavor here is even milder! Cod is a very neutral-flavored fish and a great choice (it’s surprisingly tasty: also try grilled cod or pan fried cod)
  • Mahi mahi: if you can’t find the first two, mahi mahi also works: it has a richer, meatier flavor

Other great choices? Snapper, grouper or halibut. Above all, try to find wild caught fish if you can. It’s more sustainable and higher quality than farmed fish.

Fish taco seasoning

Ingredients in fish taco seasoning

What makes the flavor in these easy fish tacos? The dry rub for the fish taco seasoning! You can make up a big batch of this seasoning in advance and keep it around for taco time (it keeps for about 1 year). Or just mix up what you need day of, which is what we normally do.

Here’s the cool thing: you’ll use it as a dry rub on the fish. There’s no breading and no oil! Just pat the spices on and bake for about 10 minutes at 400 degrees Fahrenheit! The spices form a beautiful crust that’s full of zesty flavor. Here’s what’s in fish taco seasoning:

  • Chili powder
  • Cumin
  • Smoked paprika
  • Garlic powder
  • Onion powder

Smoked paprika is a Spanish version of paprika that infuses a hint of smokiness into each bite. If you can’t find it, use sweet paprika. If you buy a jar, use it up with these Best Smoked Paprika Recipes.

Fish taco seasoning

How to make the quickest taco slaw: tips!

One thing that’s essential for fish tacos: a slaw that’s actually fast to make. Many taco slaw recipes take longer than expected: they require lots of ingredients for the dressing or chopping lots of veggies. Not this one! We’ve pared it down to the essentials so that it takes only about 5 minutes to put together. Here are some tips:

  • Red cabbage, carrot, and green onion are all you need. This makes the quickest and easiest slaw: only a few veggies to slice.
  • Add lime and salt and you’re done! You don’t need to make a fancy dressing: tangy lime juice does the trick! Celery salt adds a nice nuance to the overall flavor. If you don’t have it, just use kosher salt!
  • Serve with a slotted spoon. This slaw picks up moisture as it sits. Serving it right away avoids this. If you let it sit for any amount of time, serve with a slotted spoon to avoid a watery taco.
Fish taco slaw

5 fish taco sauce ideas

Once you’ve made your baked fish and quick slaw, all you need is the sauce! There are lots of ideas of great sauces to use. Here are our favorite sauces for these quick fish tacos:

  1. Fish Taco Sauce This sauce makes fish tacos taste incredible! Lime, garlic and hot sauce are the ideal compliment for flaky fish.
  2. Cilantro Lime Crema You’ll want to bathe in this zesty cilantro lime crema! It’s made with sour cream, lime, cilantro and a few spices.
  3. Spicy Mayo Make the Mexican-style spin on this spicy mayo: it’s just 2 ingredients so you can whip it up in a flash. *Dairy free option
  4. Chipotle Sauce This easy sauce is zesty, smoky and creamy: perfect for tacos and burritos! *Dairy free option
  5. Shrimp Taco Sauce This one works on fish tacos too! It’s like a creamy ranch made with cilantro: quick and easy!
Fish taco sauce

Sides to serve with fish tacos!

Once you’ve made these epic fish tacos, you’ll need something to serve with them! For weeknight meals, we opt for fast and easy side dishes like canned refried beans. But for a dinner party, we’ll make more side dishes to complete the meal. Here are a few ideas of sides to go with tacos:

This fish tacos recipe is…

Gluten-free and pescatarian.

Print
Fish tacos

Epic Fish Tacos


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 3 to 4 (8 tacos)
  • Diet: Gluten Free

Description

Here’s how to make the tastiest fish tacos around! Bake the fish with a dry rub of spices, then top it with tangy slaw and creamy sauce.


Ingredients

For the fish

  • 1 pound tilapia or cod* (wild caught preferable)
  • 1 tablespoon chili powder
  • 1 teaspoon each cumin and smoked paprika (or standard paprika)
  • 1/2 teaspoon each garlic powder and onion powder
  • 1 teaspoon kosher salt, for seasoning

For the tacos


Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. Thaw the fish, if necessary.
  2. Make the fish: In a small bowl, mix together the dry rub: chili powder, cumin, smoked paprika, garlic powder, and onion powder. Pat the fish dry, then sprinkle it with 1 teaspoon kosher salt and pat it in. Add the seasoning and pat it to cover the fish. Place the fish on a parchment lined baking sheet. Bake for 10 minutes, until tender. Then broil for 2 minutes until the top is lightly browned.
  3. Make the slaw: Meanwhile, thinly slice the cabbage. Shred or grate the carrot (we used a handheld julienne peeler). Thinly slice the green onion. Place the cabbage, carrots and green onion in a bowl. Stir in the lime juice, salt and celery salt. Serve immediately with a slotted spoon. The slaw picks up moisture as it sits; if you plan to let it sit, make sure to serve with the slotted spoon to strain out the moisture.
  4. Make the sauce: Make the Fish Taco Sauce.
  5. Warm the tortillas: If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or warm them according to How to Warm Tortillas.
  6. Assemble the tacos by topping the tortillas with fish, slaw, and sauce. Top with chopped cilantro and a spritz of lime. 

Notes

*If you’re serving 4 hungry eaters, you may want to increase the fish to 1.5 pounds and up the spice quantities accordingly. The slaw and sauce should work for 12 tacos. Or, make sure to serve with a filling side dish like refried beans (purchased or homemade).

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mexican

Keywords: Fish tacos, fish taco sauce, fish taco slaw

More tacos recipes

Tacos are one of the meals we eat the most around here! Here are a few more tacos recipes we have on regular rotation:

  • Crispy Avocado Tacos Destined to be your new favorite! With crunchy breading, they’ve got the vibe of a fish taco but are totally plant based.
  • Quick Shrimp Tacos A fast dinner recipe for weeknights or entertaining. They taste stunning drizzled in a creamy cilantro sauce!
  • Best Jackfruit Tacos In just 20 minutes jackfruit turns into a plant based version of pulled pork carnitas. These tacos will amaze you!

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Easy Avocado Aioli (Oil-Free!)

I tried to make classic aioli with egg and oil recently, and it was a huge flop. I didn’t love how heavy and oily it was or how much work it required, and I craved something much lighter but similar in flavor.
I wondered if nature’s butter — avoc…

Easy Avocado Aioli (Oil-Free!)

I tried to make classic aioli with egg and oil recently, and it was a huge flop. I didn’t love how heavy and oily it was or how much work it required, and I craved something much lighter but similar in flavor.

I wondered if nature’s butter — avocado — would make an aioli base, and my suspicion was correct! This creamy, citrusy, garlicky aioli comes together in just 5 minutes with 6 ingredients in 1 blender.

Easy Avocado Aioli (Oil-Free!) from Minimalist Baker →

Falafel Burger

This insanely good falafel burger is easy to make and bursting with Mediterranean flavor! Smother in sauce for an epic vegetarian or vegan dinner. Oh hello. Meet our favorite vegetarian and vegan dinner recipe: the Falafel Burger! We don’t always have the energy to fry up a batch of authentic falafel. So eating it in burger form is the next best thing! These are easy to make with canned chickpeas. The combination of a cumin and coriander-scented chickpea patty with cool cucumber sauce and all the fixin’s is pretty darn epic. It’s a healthy vegetarian and vegan dinner recipe that everyone loves. Why make falafel burgers? These falafel burgers are much easier to whip up than our classic falafel sandwich. That sandwich is full of beautiful, authentic flavor: but it does require some thinking ahead. This one is a little easier! Here’s why to make falafel in burger form: You can use canned chickpeas! No need to soak dried chickpeas overnight. This means you can make it with little to no advanced planning (a big plus in our book). Easy to shape. The patties are much easier to shape than the balls with traditional falafel: and you only have to […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This insanely good falafel burger is easy to make and bursting with Mediterranean flavor! Smother in sauce for an epic vegetarian or vegan dinner.

Falafel burger

Oh hello. Meet our favorite vegetarian and vegan dinner recipe: the Falafel Burger! We don’t always have the energy to fry up a batch of authentic falafel. So eating it in burger form is the next best thing! These are easy to make with canned chickpeas. The combination of a cumin and coriander-scented chickpea patty with cool cucumber sauce and all the fixin’s is pretty darn epic. It’s a healthy vegetarian and vegan dinner recipe that everyone loves.

Why make falafel burgers?

These falafel burgers are much easier to whip up than our classic falafel sandwich. That sandwich is full of beautiful, authentic flavor: but it does require some thinking ahead. This one is a little easier! Here’s why to make falafel in burger form:

  • You can use canned chickpeas! No need to soak dried chickpeas overnight. This means you can make it with little to no advanced planning (a big plus in our book).
  • Easy to shape. The patties are much easier to shape than the balls with traditional falafel: and you only have to make four!
  • No messy frying! Authentic falafel requires frying, which can be a little tricky. These falafel burgers need just a quick and easy fry with a drizzle of oil, then they’re finished in the oven.
Best falafel burger

Ingredients in falafel burgers

This falafel burger is a great healthy dinner idea when you’re cooking for many diets! It’s vegetarian and vegan, and you can make it gluten-free by using gluten-free flour. Here’s what you need to make a killer falafel burger:

  • Canned chickpeas: you can also use cooked chickpeas (try our stovetop or Instant Pot methods)
  • Carrot
  • Red onion
  • Garlic
  • Cilantro or parsley, if you have a cilantro aversion!
  • Flour (or gluten-free flour)
  • Spices: Cumin, coriander, salt and pepper
  • Neutral oil
Cucumber sauce

Use a food processor or make them by hand

The main idea behind these falafel burgers: puree the ingredients to make a “dough”, form into patties, lightly pan fry them, then bake. There are two options for making the dough:

  • Food processor: This is our preferred method because it’s quick and easy. We have a large-sized food processor, which works great for a single or double batch (more about doubling it below).
  • By hand: You can also make the falafel burgers by hand if you don’t have a food processor. It takes a little longer, but you’ll mash the chickpeas with a fork, then grate all the vegetables.

Falafel sauce: 3 options!

There are several falafel sauce options that are authentic for serving with falafel. There are options for both vegetarian and vegan diets! Here’s a little breakdown:

  • Yogurt sauce: This yogurt-based Cucumber Sauce or Dill Sauce are quick and easy to whip up, and traditionally served on a falafel sandwich.
  • Tahini sauce: This Lemon Tahini Sauce is vegan and plant-based, and also traditional for serving with falafel. You could also add some chopped fresh dill for an herby punch.
  • Cilantro sauce: A green Cilantro Sauce is also traditional! This one is made with cashews and is another vegan option. Zhoug is another green sauce made with olive oil and herbs that’s served with falafel in Israel.
Tahini sauce
Lemon Tahini Sauce is a great vegan falafel sauce

Make a double batch: they refrigerate and freeze well!

The great thing about these falafel burgers is that they store very well! Consider making a double batch and saving them for easy meals. Since they take about 45 minutes start to finish, we like to double it so we have leftovers. Here’s storage info for falafel burgers:

  • Refrigerate for up to 1 week. You can reheat in a 350 degree oven if you’d like, or eat them cold or room temperature.
  • Freeze for up to 3 months. The freeze well! Just thaw in the refrigerator or reheat in a 350 degree oven.
How to make a falafel burger

What to serve with falafel burgers?

Making a meal to impress a crowd and need some sides for these falafel burgers? Here’s what we’d recommend:

This falafel burger recipe is…

Vegetarian, vegan, plant-based, and dairy-free. For gluten-free, use gluten-free flour and serve without a bun or with a GF bun.

Print
Falafel burger

Epic Falafel Burger


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4
  • Diet: Vegan

Description

This insanely good falafel burger is easy to make and bursting with Mediterranean flavor! Smother in sauce for an epic vegetarian or vegan dinner.


Ingredients

For the falafel burgers (double to make leftovers*)

  • 15-ounce can chickpeas (1 1/2 cups cooked)
  • 2 tablespoons sesame seeds
  • 1 large carrot
  • ½ red onion
  • 3 garlic cloves
  • 1/2 cup cilantro leaves and tender stems, loosely packed (or parsley)
  • 6 tablespoons flour (or gluten-free flour)
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 tablespoons grapeseed or vegetable oil (for frying)

For serving


Instructions

  1. Preheat the oven to 375°F.
  2. Drain and rinse the chickpeas. Dab the chickpeas with a paper towel to remove extra moisture, then place them in the bowl of a food processor. Add the sesame seeds, then process until a paste-like consistency is formed. (If you don’t have a food processor, use a potato masher or fork to mash them in a bowl until they’re mostly mashed.) Scrape the mixture into a bowl.
  3. Add the carrot, red onion, garlic, and cilantro to the bowl of the food processor; pulse until finely ground. (If you don’t have a food processor, use a large size grater to grate the onion and carrot, then finely grate the garlic and finely chop the cilantro.) Scrape the vegetables into the bowl with the chickpeas.
  4. Stir in the flour, cumin, coriander, kosher salt, and black pepper. Mix with a spoon until combined, then form 4 round patties and place them on a baking sheet.
  5. In a medium frying pan, heat 1/4 cup oil over medium heat. Carefully add the patties to the pan. If you have one, top with a splatter screen. Fry for about 3 to 4 minutes until golden brown on one side. Flip and fry for another 3 to 4 minutes until golden brown, turning down the heat as necessary.
  6. Transfer the patties to a parchment lined baking sheet. Bake for 20 minutes until golden brown and baked through. Remove the patties from the oven and let them cool for at least 15 minutes to firm up.
  7. Meanwhile, make the falafel sauce. To serve, place on a bun with tomato, cucumber, red onion, and lettuce, and top with sauce. The burgers save well in the refrigerator for 1 week, so they’re great to make ahead and eat throughout the week. They also freeze well!

Notes

*It’s easy to make 8 and freeze the rest for eating later: they also save well refrigerated for up to 1 week. Just double everything!

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mediterranean

Keywords: Falafel burger

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Cashew Ricotta Cheese (Soy-Free, Fast, Easy!)

Lately we’ve been on a pizza and pasta kick, and it’s no secret that we also have a thing for dairy-free cheese. It’s also no secret that Italian food and cheese go hand in hand.

But what’s pasta and pizza without cheese? So we remedied this by experimenting with a SUPER quick vegan ricotta cheese made with 5 simple ingredients: quick-soaked cashews, fresh lemon juice, garlic powder, salt, and nutritional yeast.

Cashew Ricotta Cheese (Soy-Free, Fast, Easy!) from Minimalist Baker →