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Top Chef Junior Falafel Burger

by Hannah Williamsfeatured in Top Chef Junior Presents 4 Burgers You Can Make Without Beef

Ingredients

for 6 servings

Falafel

  • 15 oz chickpeas (425 g), 2 cans, drained and rinsed
  • 1 red onion, chopped
  • ¾ cup fresh parsley (30 g), chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon lemon juice
  • 2 teaspoons cumin
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 1 cup bread crumbs (115 g)
  • 3 eggs
  • oil, for cooking

Spiced Green Tahini Sauce

  • 3 cloves garlic, crushed
  • ¾ cup fresh cilantro (30 g), coarsely chopped
  • ¾ cup fresh parsley (30 g), coarsely chopped
  • 1 teaspoon ground cumin
  • 2 teaspoons kosher salt, plus more
  • 1 cup tahini (225 g)
  • ¼ cup fresh lemon juice (60 mL)

Pickled Red Onions

  • 1 large red onion, sliced into rings
  • ½ cup distilled white vinegar (120 mL)
  • 1 teaspoon kosher salt
  • ½ cup water (120 mL)
  • ½ cup sugar (100 g)
  • 2 teaspoons whole coriander
  • 2 teaspoons yellow mustard seeds

Cabbage Slaw

  • ½ small purple cabbage, thinly sliced
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons salt

Assembly

  • 1 tomato, sliced
  • 6 whole wheat hamburger buns, toasted

Nutrition Info

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    Calories 770
    Fat 27g
    Carbs 105g
    Fiber 12g
    Sugar 25g
    Protein 27g

Estimated values based on one serving size.

Preparation

  1. Spiced green tahini sauce: Pulse garlic, cilantro, parsley, cumin, and 2 teaspoons salt in a food processor until similar in texture to pesto.
  2. Add tahini and lemon juice; process for seconds. With motor running, gradually drizzle in 1⁄2 cup (120 ml) water and process, adding more water to thin if needed, until sauce is light green and the consistency of sour cream. Season with salt.
  3. Falafel: To the bowl of a 2-quart (1.9 liters) food processor, add the chickpeas, onion, parsley, garlic, lemon juice, spices, and eggs. Pulse the ingredients together until just incorporated, forming a wet paste. Don’t over-process.
  4. Transfer the chickpea mixture to a large bowl and add the breadcrumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1–2 hours, or overnight.
  5. Pickled red onions: Place onions in a bowl. Heat vinegar, water, sugar, spices, and salt in a small saucepan over high heat, whisking until sugar is dissolved. Bring to a boil, then strain and pour over onions. Press onions down with a spoon until submerged.
  6. Let rest until onions are softened and liquid has cooled, about 25 minutes.
  7. Cabbage slaw: In a bowl, combine all ingredients.
  8. Remove the chilled falafel mixture from the refrigerator and shape into 6 patties.
  9. In a large nonstick skillet, heat about 1 tablespoon of oil over medium heat.
  10. Cook burgers in batches of 3 for 3–4 minutes each side, flipping halfway through. Once they are golden brown and crispy, transfer them to a paper-towel-lined plate and sprinkle lightly with salt.
  11. Assembly: Spread about 1 tablespoon spiced green tahini sauce on the bottom of each bun. Place a burger on each bun, topping each with a tomato slice, pickled red onions, and cabbage slaw.
  12. Nutrition Calories: 1295 Fat: 101 grams Carbs: 82 grams Fiber: 13 grams Sugars: 25 grams Protein: 20 grams
  13. Enjoy!