2 cloves Garlic, minced
2 cans Chickpeas, drained and rinsed
2 tablespoons Cumin
1/2 cup chopped fresh Parsley
1 tablespoon plus 2 teaspoons Olive Oil, divided
1/2 teaspoon Kosher Salt (plus more to taste)
Freshly cracked Black Pepper, to taste
4 cups Tomato-Cucumber Vinaigrette Slaw (click for recipe)
1/2 cup Reduced-Fat Feta Cheese
Preheat 1 teaspoon of Olive Oil in a small skillet over medium heat. Add chopped onion to skillet and cook for 3 minutes, stirring occasionally. Add minced garlic to pan and cook for an additional 1-2 minutes, remove from heat. Combine chickpeas, onion and garlic mixture, cumin, salt, and pepper to a bowl. Using an immersion blender, blend mixture until smooth. You can also use a food processor for this step. Add egg and chopped parsley to chickpea mixture and combine using a fork. Cover mixture and refridgerate for 20 minutes. Form mixture into 8 patties.
Preheat oven to 400 degrees. Preheat 2 teaspoons Olive Oil in a large skillet over medium heat (or 1 teaspoon if cooking patties in two batches). Add patties to skillet and cook 5 minutes per side. Transfer patties to a cookie sheet lined with parchment or coated in non-stick cooking spray. Bake patties for 10 minutes, flipping once. Serve hot Falafel Burgers with slaw and/or any other desired condiments.
Servings: 4 Serving Size: 2 Falafel Burger patties, 1 cup of slaw, and 1 1/2 tablespoons Feta; 325 calories per serving (just the Falafel is 290 calories per serving)