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
Calories 796
Fat 27g
Carbs 111g
Fiber 13g
Sugar 28g
Protein 28g
How to Make It
1. Step
Spiced green tahini sauce: Pulse garlic, cilantro, parsley, cumin, and 2 teaspoons salt in a food processor until similar in texture to pesto.
2. Step
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. Step
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. Step
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. Step
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. Step
Let rest until onions are softened and liquid has cooled, about 25 minutes.
7. Step
Cabbage slaw: In a bowl, combine all ingredients.
8. Step
Remove the chilled falafel mixture from the refrigerator and shape into 6 patties.
9. Step
In a large nonstick skillet, heat about 1 tablespoon of oil over medium heat.
10. Step
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. Step
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.
