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Falafel burgers

Create your own chickpea-based burgers at home, topped with red onion, cucumbers, tomato and feta cheese. 

YIELDS
4

Ingredients

Falafel Burgers

  • 1 cup (175 g) dry chickpeas, soaked overnight
  • 3 garlic cloves, smashed
  • 4 green onions, roughly chopped
  • 1 handful parsley
  • 1 handful cilantro
  • 1 lemon, zested
  • 1/2 teaspoon crushed red pepper flakes
  • 2 1/2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 4 to 6 tablespoons all-purpose flour
  • 1 1/2 to 2 cups canola oil

Topping

  • 1/4 red onion, thinly sliced
  • 1/4 cup red or white wine vinegar
  • 1/2 teaspoon sugar
  • Kosher salt
  • 1/2 cup tahini
  • 1 garlic clove, finely minced
  • 1 lemon, juiced
  • 3 to 4 tablespoons water, more if needed
  • 1/4 teaspoon ground cumin
  • 4 burger or pita buns
  • Sprouts or lettuce
  • Sliced cucumbers
  • Sliced tomato
  • Feta cheese

Directions

Falafel 

  1. Drain the chickpeas and transfer them to the bowl of your food processor. Add in the garlic, green onions, parsley, cilantro, lemon zest, red pepper flakes, cumin, and salt. Pulse six to eight times or until finely chopped and well blended.
  2. Sprinkle the baking powder and four tablespoons of flour over the chickpea mixture and pulse two to three more times to combine.
  3. Test the falafel mixture by picking some up and squeezing it into a small ball with your hands. The mixture shouldn’t be too sticky and should just hold together. If the mixture easily falls apart, add another tablespoon or two of flour and pulse to combine.
  4. Transfer the mixture to a bowl or container, cover it, and place it in the fridge for at least one hour or up to 24 hours. This allows the starch for the beans to come out, allowing the mixture to hold together while frying.

Topping 

  1. Lightly pickle the red onions by tossing them with vinegar, sugar, and half a teaspoon of salt in a small bowl and set aside for at least 20 minutes.
  2. In a separate bowl, whisk together the tahini, garlic, lemon juice, cumin, and three tablespoons of water and season with salt. If needed, add another tablespoon of water to reach a saucy consistency.

Burgers 

  1. Set out the buns, sprouts or lettuce, tomato, and feta for assembly.
  2. After the falafel mixture has chilled, divide it into four equal pieces and shape it into burgers roughly the same size as your buns.
  3. Heat the oil in a high-sided skillet over medium-high heat to 375º F. Fry the falafel burgers until golden brown, about three to four minutes per side, reducing the heat if the burgers are browning too quickly.
  4. Serve the falafel burgers on the buns topped with sprouts of lettuce, tomato, pickled onion, tahini sauce, and feta. Enjoy! 

 

 

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