A few weeks ago we took a trip to Mystic, CT and stumbled upon a little spice shop called The Spice & Tea Exchange. I never have been one to spend the extra money on high-quality spices, but oh my! Now I know what I have been missing out on! One of my purchases included smoked paprika. Just a little pinch creates an explosion of flavor!
Paprika is a less spicy and sweeter variety of cayenne called Capsicum Annuum. Paprika doesn’t just give food color and spice, it is also extremely beneficial to our health! It contains the carotenoids lutein, zeaxanthin, beta-cryptoxanthin and beta-carotene (both of which convert to vitamin A). These antioxidants prevent cellular damage and decrease risk of macular degeneration and cataracts. In addition to carotenoids, paprika contains vitamin E, vitamin B6 and capsaicin.
These falafel burgers use smoked paprika and cayenne pepper, a double dose of antioxidants!
- 2 cans of chickpeas, drained and rinsed
- ¼ cup red onion, diced
- 2 cloves garlic, minced
- ¼ cup fresh parsley (packed)
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- 1 teaspoon sea salt
- ¼ cup quick oats (gluten free)
- ½ cup shredded carrots
- Preheat oven to 350 degrees, line a baking sheet with parchment paper and set aside.
- In a food processor, combine chickpeas, red onion, garlic, parsley, olive oil, lemon juice, smoked paprika, chili powder and sea salt. Blend until smooth, similar to a chunky hummus! Transfer mixture to a bowl and fold in quick oats and shredded carrots.
- Use a ¼ cup measure to scoop mixture and form into patties. Place evenly on parchment paper.
- Cook for 15-20 minutes, flip and cook for an additional 15-20 minutes or until crispy and firm to touch.
- Serve alone or in a pita sandwich, enjoy!
We ate ours in oat flour pitas with shredded carrots, cucumbers and red onion!
Try adding one of these sauces for extra flavor!