Recipe courtesy of Mary Berg
Falafel Burgers
- Level: Intermediate
- Yield: 4 servings
- Total: 1 day 1 hr 45 min (includes soaking, chilling and pickling times)
- Active: 45 min
Ingredients
Burgers:
1 cup (175 grams) dry chickpeas, soaked overnight
4 green onions, roughly chopped
3 garlic cloves, smashed
1 handful cilantro
1 handful parsley
1 lemon, zested
2 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 teaspoon baking powder
4 to 6 tablespoons all-purpose flour
1 1/2 to 2 cups canola oil
Toppings:
1/4 red onion, thinly sliced
1/4 cup red or white wine vinegar
1/2 teaspoon sugar
Kosher salt
1/2 cup tahini
1/4 teaspoon ground cumin
1 garlic clove, finely minced
1 lemon, juiced
4 burger or pita buns
Sprouts or lettuce
Sliced cucumbers
Sliced tomato
Feta
Directions
- Drain the chickpeas and transfer to the bowl of your food processor. Add the green onions, garlic, cilantro, parsley, lemon zest, cumin, salt and red pepper flakes. Pulse 6 to 8 times until finely chopped and well blended. Sprinkle the baking powder and 4 tablespoons of the flour over the chickpea mixture and pulse 2 to 3 more times to combine. 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 1 or 2 tablespoons of the remaining flour and pulse to combine.
- Transfer the mixture to a bowl or container, cover and place in the fridge for at least 1 hour or up to 24 hours. This allows the starch for the beans to come out, allowing the mixture to hold together while frying.
- Meanwhile, prepare the toppings for the burgers. Lightly pickle the red onions by tossing them with the vinegar, sugar and 1/2 teaspoon of salt in a small bowl and set aside for at least 20 minutes. In a separate bowl, whisk together the tahini, cumin, garlic, lemon juice and 3 tablespoons of water. Season with salt. If needed, add another tablespoon of water to reach a saucy consistency. Set out the buns, sprouts or lettuce, cucumbers, tomatoes and feta for assembly.
- Once the falafel mixture is chilled, divide it into four pieces and shape into burgers roughly the same size as your buns.
- Heat the oil in a high-sided skillet over medium-high heat to 375 degrees F. Fry the falafel burgers until golden brown, 3 to 4 minutes per side, reducing the heat if the burgers are browning too quickly.
- Serve the falafel burgers on the buns topped with sprouts or lettuce, cucumbers, tomato, pickled onions, tahini sauce and feta.