“Falagers” is the nickname we gave to falafels made from legumes soaked in lager beer before cooking. Making them from scratch is a bit of a give-and-take game. Too wet, add flour. Too dry, add more water or oil. It’s all about a feeling and making sure the mixture holds together while still staying moist.
Want a heartier serving? Shape the falager mixture into burger-sized patties and, once baked, tuck each patty into a toasted bun, pita bread or lettuce wrap with avocado slices, creamy hummus and Smoky Tomato Sauce. As for any leftover Smoky Tomato Sauce, it’s delicious with pasta!
Per serving:
In large bowl, place lentils, beer and 2 cups water. Stir together. Cover and refrigerate for 8 hours.
Preheat oven to 375 F. Slice just enough top off garlic head to expose cloves. Place in loosely fitted bed of foil. Drizzle with 1 tsp avocado oil and a bit of water. Bake in oven until cloves are soft when pressed, about 40 minutes. Remove and cool. Place roasted garlic in small bowl and refrigerate until ready to use.
Once lentils have fully soaked, drain and place in large saucepan along with 3 cups fresh water. Bring to a boil. Reduce heat to medium-low and, with lid ajar, simmer for 20 minutes, or until lentils are tender but not mushy. Drain well and set aside to cool.
Once cooled, place lentils in food processor along with onion, cilantro, chickpea flour, cumin, coriander, salt, pepper and cayenne. Pop roasted garlic cloves from their skins and add. Pulse until a coarse meal forms, occasionally scraping down sides of food processor with spatula. Texture should be like a firm, slightly chunky cookie dough. Do not overprocess to a smooth paste.
Transfer mixture to large bowl. Cover bowl and refrigerate for about 2 hours to slightly firm.
Preheat oven to 400 F. With damp palms, shape mixture into 2 inch balls and slightly flatten into patties. Place on parchment-lined baking sheet in single layer.
If mixture is too loose, return to bowl and stir in a little more flour, a tablespoon at a time, just until it will hold together. Be careful, as too much flour will make patties dense. Lightly brush patties with remaining 1 tsp avocado oil.
Bake in oven for 10 minutes per side, or until golden. Serve with Smoky Tomato Sauce and toppings of choice (arugula and sliced avocados work well!) on slider buns, if using.
In medium saucepan, heat oil. Add diced onion and sauté over medium heat until soft. Add garlic and sauté for 1 minute. Add beer to deglaze pan. Continue to cook over medium heat until beer is reduced by half, about 2 minutes.
Stir in remaining ingredients and bring to a boil. Cover, reduce heat to medium-low and simmer for 15 minutes for flavors to blend. Add a little more chipotle sauce if you wish. Serve sauce chunky or puree in blender if you wish. Spoon over baked Falagers.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.