Falafel Burger

Here it is! the easiest plant based burger! And it's also falafel!

Grab your fave bun, bread, or pita and pile it high with a tart cabbage slaw, pickles, pepperoncini peppers, and a tangy tahini mayo.

Cabbage Salad

2 cups shredded cabbage

2 tbsp EVOO

1 tbsp lemon juice

1 tsp maple syrup

1/4 cup chopped fresh mint

Salt and pepper, to taste

Tahini Mayo

1/4 cup tahini

1 tbsp lemon juice

Salt and pepper

For the Burgers

1/2 onion, chopped

2 green onions, chopped

1 clove garlic, smashed

1 cup chopped parsley

1/4 cup chopped fresh cilantro

1 tsp cumin

Salt and pepper

2x 15-ounce cans of chickpeas

1/3 cup chickpea flour

Oil for frying

4 burger buns

Sliced dill pickle and pickled peppers for topping

How to:

To make slaw: Toss all ingredients together and season with s & p.

Whisk together the tahini and lemon juice with 1/4 cup water, adding more as needed to get the mixture to the texture of mayo. Season.

Using a fork, mash 1/2 cup of chickpeas in a small bowl. And set aside.

For the burgers, add to the bowl of food processor the onion, scallion, garlic, spices, salt and pepper and parsley, and pulse until fine chopped/somewhat smooth. Add half the remaining chickpeas and pulse until chopped. Add remaining chickpeas and pulse until coarsely chopped.

Transfer the mixture to a large bowl; add the reserved chickpeas and flour and fold together. Form into 4 patties and chill for at least 30 mins up to overnight.

Heat oil in skillet and 2 patties, cooking until dark brown and crisp before flipping. Repeat with remaining patties.

Spread buns with tahini, serve with salad, pickles, and peppers.

Hemp Seed Butter

I friggin' love hemp hearts (and seeds).

This powerhouse semilla (that's seed en espanol) is a brilliant source of fiber and alpha-linolenic acid (ALA), which is an omega-3 fat, PLUS just 3 tablespoons of hemp seeds contains nearly 10 grams of protein!

I use them in my cacao drinks, smoothies, and sprinkle them on my salads. I also love to make budda' with them, as an alternative to the PB and almond butter I eat my weight in weekly. Hemp seed butter is a nut-free alternative and is a great substitute to many recipes that call for nuts. Here's the recipe, dear ones!

Hemp Seed Butter

• 2 cup hulled hemp seeds

• 1 teaspoon coconut sugar (or to taste)

• 1/4 teaspoon sea salt

• 2 Tbsp coconut oil, melted (more as needed)

Preheat oven to 400 degrees.

Pour hemp seeds onto baking sheet lined with parchment paper.

Bake for 12-15 minutes, stirring every 3-5 minutes until the seeds are golden brown.

Remove from oven and cool to room temperature.

Add the toasted hemp seeds to a food processor with the coconut sugar and salt.

Pulse the for 60-90 seconds until a flour-like consistency is reached.

Continue to pulse until a dough-like consistency is formed.

Scrape the sides down, break down any clumps, and add the coconut oil.

Turn the food processor on high and run consistently until a creamy texture is achieved, scraping sides as needed.

*Store in heals container in the fridge for up to one month.

Black Bean & Tofu Burgers

I accidentally bought a CASE of tofu last week only to get it home and discover that it expires in two weeks. Therefore, I am making all the tofu 'tings.

I have already made this particular recipe twice because it is SO easy, SO fast, and simply delish!

I also made my Black Bean & Tofu burgers LIVE over on the Rythmia Facebook page, if you want to see me do it in video form (see below)

Black Bean & Tofu Burgers

• 1/2 cup cooked black (or red) beans

• 2 cloves garlic

• 1/2 cup oats (or crushed tortilla chips like I used in the video!)

• 1/2 cup salsa (mild to hot; chef's choice!)

• 1/4 cup fresh cilantro or basil

• 2 tbsp ground flax seed

• 1/2 tsp chipotle chili powder

• 340-350g organic sprouted tofu (pressed of excess water)

• burgers buns + toppings

Preheat BBQ or oven to 350F.

Pulse beans, garlic, oats, salsa, fresh herbs, flax, chili powder and salt in food processor until well combined.

Crumble in tofu and pulse to combine.

Form into 4 to 6 patties and chill 1-2 hours before baking or grilling. Bake at 350F for 20-30 mins , or just until a crust forms and burger is well heated through.