Falafel Burgers with Pepperoncini Salsa

Happy Sandwich Wednesday! Dave and I both enjoy Mediterranean food, so I thought this baked falafel burger looked like something we would both enjoy. Also, I love finding creative ways to make veggie burgers at home -- veggie burgers make for a nice meal and are easily paired with sides.

Recipe from Joanne Eats Well With Others.

-2 (15 oz) cans chickpeas, drained and rinsed
-1 red onion, chopped
-2 cloves garlic, minced
-handful of parsley, minced
-3-4 tbsp flour
-1 tbsp cumin
-1 tbsp chili powder
-1½ tsp turmeric
-salt and freshly ground black pepper, to taste
-4 slices provolone
-4 burger buns
-1 medium cucumber, quartered and chopped
-1 pint cherry tomatoes, quarters
-½ cup hot pepperoncini peppers, sliced

Place the chickpeas in a food processor along with the red onion, garlic, parsley, flour, cumin, , chili powder, and turmeric. Process until fairly smooth. Season to taste with salt and black pepper. Form into 4 patties and refrigerate for 15 minutes -- this will help the burgers stay a little more firm during the cooking process.
Place on a parchment-lined baking sheet and bake for 30-40 minutes, flipping once halfway through.
In the last few minutes of baking, top with the provolone cheese slices and cook until they melt.
Meanwhile, toss together the cucumber, tomatoes, and pepperoncini and season to taste with salt and pepper.
Serve burgers on the buns topped with the pepperoncini salsa.

This turned out just okay, the burger was pretty crumbly and I wasn't in love with the whole thing overall. However, the crumbly burger topping and pepperoncini salsa made for an excellent salad topping paired with light buffalo ranch dressing. 


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