95% would make again
Top Chef Junior Falafel Burger
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 770
- Fat 27g
- Carbs 105g
- Fiber 12g
- Sugar 25g
- Protein 27g
Estimated values based on one serving size.
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.
- Nutrition Calories: 1295 Fat: 101 grams Carbs: 82 grams Fiber: 13 grams Sugars: 25 grams Protein: 20 grams
- Enjoy!