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Falafel Burger

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.


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