Top Chef Junior Falafel Burger
by Hannah Williams • featured in Top Chef Junior Presents 4 Burgers You Can Make Without Beef
Ingredients
for 6 servings
Falafel
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15 oz chickpeas, 2 cans, drained and rinsed (425 g) - 1 red onion, chopped
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¾ cup fresh parsley, chopped (30 g) - 4 cloves garlic, chopped
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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
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¾ cup fresh cilantro, coarsely chopped (30 g) -
¾ cup fresh parsley, coarsely chopped (30 g) -
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
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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
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1 tablespoon apple cider vinegar -
2 teaspoons salt
Assembly
- 1 tomato, sliced
- 6 whole wheat hamburger buns, toasted
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Preparation
- Spiced green tahini sauce: Pulse garlic, cilantro, parsley, cumin, and 2 teaspoons salt in a food processor until similar in texture to pesto.
- 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.
- 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.
- 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.
- 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.
- Let rest until onions are softened and liquid has cooled, about 25 minutes.
- Cabbage slaw: In a bowl, combine all ingredients.
- Remove the chilled falafel mixture from the refrigerator and shape into 6 patties.
- In a large nonstick skillet, heat about 1 tablespoon of oil over medium heat.
- 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.
- 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.
- Enjoy!
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Tips
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sedrah
They have wrongly mixed the names of the falafel and antorher one
2018-10-26T17:23:55Z Helpful (0)
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