No, veggie burgers don’t need a billion ingredients. This recipe, fresh from the Big Little Recipes cookbook only includes 3 and no one will be the wiser! The trick is to start with soaked (not canned) beans and then grind soaked chickpeas into oblivion, a time-tested strategy for Middle Eastern falafel. These hold well together and yield a crackly crust with a meaty center. GET THE RECIPE ►► https://f52.co/3zFMYN4

Also mentioned in this video
Joe Yonan's Black Bean-Chipotle Falafel Burgers | Genius Recipes: https://f52.co/39Ma8Xi

PREP TIME: 13 hours 15 minutes
COOK TIME: 8 minutes
MAKES: 6 burgers

INGREDIENTS

Burgers
1 cup (180 grams) dried chickpeas
1 teaspoon Diamond Crystal kosher salt
1 (12-ounce/340-gram) can marinated artichokes, drained
½ cups (70 grams) drained, julienned sun-dried tomatoes

Fixings
Your pick of bread (like a potato bun, English muffin, or grainy toast)
Your pick of toppings (say, sliced cheddar and juicy tomato, spicy mayo, and raw onion, or Dijon mustard and sweet pickles)

Adapted with permission from Big Little Recipes by Emma Laperruque, published by Ten Speed Press, October 26, 2021. —Emma Laperruque

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