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<p>Currently, the world witnesses a growing interest toward conversion to a plant-based diet due to some behavioral or nutritional reasons. The fried green burger (FGB), which is globally known as “falafel” is an example of a flourishing plant-based burger in which meat is substituted with one of the legume seeds (which is not an oilseed) and processed by deep-fat frying. This plant-based food originated in the Middle East and some Asian regions many years ago, then spread to the Western world in the 20th century due to increased immigration. Made entirely from plants, FGB’s appealing taste and relatively low price make it a potentially attractive meal option for dieters. In this review, the authors will discuss fundamental elements pertaining to the FGB. This includes the various types of plant ingredients employed in processing, along with their nutritional, anti-nutritional, and sensorial characteristics. The review examines various processing steps, including deep-fat frying. It discusses the challenges of the frying process, such as oil uptake and the generation of hazardous compounds that develop during this process. Additionally, it reviews developments aimed at improving the quality of (FGB) during frying.</p>

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Fried green burgers: a promising food for plant-based dieters. Ingredient characterization, processing, and future development

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年11月10日

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  • Amr E. Edris,
  • Heba H. Salama

摘要

Currently, the world witnesses a growing interest toward conversion to a plant-based diet due to some behavioral or nutritional reasons. The fried green burger (FGB), which is globally known as “falafel” is an example of a flourishing plant-based burger in which meat is substituted with one of the legume seeds (which is not an oilseed) and processed by deep-fat frying. This plant-based food originated in the Middle East and some Asian regions many years ago, then spread to the Western world in the 20th century due to increased immigration. Made entirely from plants, FGB’s appealing taste and relatively low price make it a potentially attractive meal option for dieters. In this review, the authors will discuss fundamental elements pertaining to the FGB. This includes the various types of plant ingredients employed in processing, along with their nutritional, anti-nutritional, and sensorial characteristics. The review examines various processing steps, including deep-fat frying. It discusses the challenges of the frying process, such as oil uptake and the generation of hazardous compounds that develop during this process. Additionally, it reviews developments aimed at improving the quality of (FGB) during frying.