Here it is! the easiest plant based burger! And it's also falafel!
Grab your fave bun, bread, or pita and pile it high with a tart cabbage slaw, pickles, pepperoncini peppers, and a tangy tahini mayo.
Cabbage Salad
2 cups shredded cabbage
2 tbsp EVOO
1 tbsp lemon juice
1 tsp maple syrup
1/4 cup chopped fresh mint
Salt and pepper, to taste
Tahini Mayo
1/4 cup tahini
1 tbsp lemon juice
Salt and pepper
For the Burgers
1/2 onion, chopped
2 green onions, chopped
1 clove garlic, smashed
1 cup chopped parsley
1/4 cup chopped fresh cilantro
1 tsp cumin
Salt and pepper
2x 15-ounce cans of chickpeas
1/3 cup chickpea flour
Oil for frying
4 burger buns
Sliced dill pickle and pickled peppers for topping
How to:
To make slaw: Toss all ingredients together and season with s & p.
Whisk together the tahini and lemon juice with 1/4 cup water, adding more as needed to get the mixture to the texture of mayo. Season.
Using a fork, mash 1/2 cup of chickpeas in a small bowl. And set aside.
For the burgers, add to the bowl of food processor the onion, scallion, garlic, spices, salt and pepper and parsley, and pulse until fine chopped/somewhat smooth. Add half the remaining chickpeas and pulse until chopped. Add remaining chickpeas and pulse until coarsely chopped.
Transfer the mixture to a large bowl; add the reserved chickpeas and flour and fold together. Form into 4 patties and chill for at least 30 mins up to overnight.
Heat oil in skillet and 2 patties, cooking until dark brown and crisp before flipping. Repeat with remaining patties.
Spread buns with tahini, serve with salad, pickles, and peppers.