Top Chef Junior Falafel Burger

Name: Top Chef Junior Falafel Burger
Yield: 6
Ingredients: 15 oz chickpeas, 2 cans, drained and rinsed; 1 red onion, chopped; ¾ cup fresh parsley, 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; 3 eggs; oil, for cooking; 3 cloves garlic, crushed; ¾ cup fresh cilantro, coarsely chopped; ¾ cup fresh parsley, coarsely chopped; 1 teaspoon ground cumin; 2 teaspoons kosher salt, plus more; 1 cup tahini; ¼ cup fresh lemon juice; 1 large red onion, sliced into rings; ½ cup distilled white vinegar; 1 teaspoon kosher salt; ½ cup water; ½ cup sugar; 2 teaspoons whole coriander; 2 teaspoons yellow mustard seeds; ½ small purple cabbage, thinly sliced; 1 tablespoon apple cider vinegar; 2 teaspoons salt; 1 tomato, sliced

Recipe by Hannah Williams from tasty.co

Meal

Ingredients

6 servings

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15 oz chickpeas, 2 cans, drained and rinsed
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1 red onion, chopped
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¾ cup fresh parsley, chopped
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4 cloves garlic, chopped
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1 tablespoon lemon juice
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2 teaspoons cumin
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1 teaspoon salt, plus more to taste
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1 teaspoon black pepper
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½ teaspoon red pepper flakes
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1 cup bread crumbs
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3 eggs
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oil, for cooking
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3 cloves garlic, crushed
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¾ cup fresh cilantro, coarsely chopped
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¾ cup fresh parsley, coarsely chopped
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1 teaspoon ground cumin

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2 teaspoons kosher salt, plus more
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1 cup tahini
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¼ cup fresh lemon juice
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1 large red onion, sliced into rings
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½ cup distilled white vinegar
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1 teaspoon kosher salt
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½ cup water
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½ cup sugar
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2 teaspoons whole coriander
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2 teaspoons yellow mustard seeds
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½ small purple cabbage, thinly sliced
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1 tablespoon apple cider vinegar
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2 teaspoons salt
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1 tomato, sliced
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6 whole wheat hamburger buns, toasted

Instructions

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!