These falafel burgers are lightly fried, and then baked. This makes them much less greasy, but maintains the delicious crunchiness. We served them on fresh organic blue corn tortillas, to make them gluten-free. Most traditional Mexican tortillas are made with nixtamalized corn (a process of soaking the kernels in wood ash), which releases its nutrients and rids it of toxic phytic acid. Organic corn is the best because it is free of GMOs. (Assuming that pesky wind didn’t cross-polinate any of the crop with some frankenpollen).
The recipe for the burgers depends on your preference. The basic ingredients are chickpeas, fava beans, onions, garlic, parsley, and thyme. These get blended in the food processor. To this you can add an egg for stickiness and grated potato sweet potato. The result should yield a doughy mix that can be formed into patties. Lightly fry them on either side, then continue cooking in a 350° oven until crispy, about 15 minutes.