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98% would make again

Top Chef Junior Falafel Burger

featured in Top Chef Junior Presents 4 Burgers You Can Make Without Beef

Hannah Williams
Tasty Team

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 796
    Fat 27g
    Carbs 111g
    Fiber 13g
    Sugar 28g
    Protein 28g

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!

Need easy dinner ideas?

These meals will make your weeknights way simpler. (And tastier!)

Need easy dinner ideas?

These meals will make your weeknights way simpler. (And tastier!)

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