Falafel Burger
Total Time
1 hour
1 hour
Prep Time
20 minutes
20 minutes
Serving Size
1 burger
1 burger
INGREDIENTS
- 3 cups dry chickpeas, soaked overnight
- 2 shallots, rough chopped
- 1⁄4 cup parsley, chopped
- 6-8 garlic cloves, roasted
- 1 tablespoon ground cumin
- 1 teaspoon ground cardamom
- 3 oz Tabañero Original hot sauce
- Salt and pepper to taste
- Flour, as needed
- 2 cups grape seed oil
- 1 pretzel bun, toasted
- 1 package pea shoots or other
fresh sprouts
DILL YOGURT
- 1⁄2 cup Greek yogurt
- 1 tablespoon dill, chopped
CUCUMBER RELISH
- 1 Persian cucumber, sliced
- 1⁄2 cup rice wine vinegar
- 1 tablespoon sugar
- 1⁄2 cup warm water
INSTRUCTIONS
1. COVER the dry chickpeas by 3-4 inches of water and soak overnight. Drain and let them dry completely.
2. MIX the vinegar, sugar and water in a bowl. Stir in the sliced cucumbers, cover and refrigerate until ready to serve.
3. COMBINE the chickpeas, shallots, parsley, garlic, cumin, cardamom and Tabañero Original hot sauce in a food processor and pulse until a coarse paste forms. Season with salt and pepper. Refrigerate until chilled, then form into patties and dust lightly with flour.
4. HEAT the grape seed oil to 350oF in a sauté pan and shallow fry until the patties are golden brown and fully cooked in the middle.
5. DRAIN the patties on a paper towel and season with salt.
6. STIR together the Greek yogurt and chopped dill in a small bowl.
7. SPREAD the dill yogurt on the buns. Place the falafel patty and top with the cucumber relish and pea shoots.
2. MIX the vinegar, sugar and water in a bowl. Stir in the sliced cucumbers, cover and refrigerate until ready to serve.
3. COMBINE the chickpeas, shallots, parsley, garlic, cumin, cardamom and Tabañero Original hot sauce in a food processor and pulse until a coarse paste forms. Season with salt and pepper. Refrigerate until chilled, then form into patties and dust lightly with flour.
4. HEAT the grape seed oil to 350oF in a sauté pan and shallow fry until the patties are golden brown and fully cooked in the middle.
5. DRAIN the patties on a paper towel and season with salt.
6. STIR together the Greek yogurt and chopped dill in a small bowl.
7. SPREAD the dill yogurt on the buns. Place the falafel patty and top with the cucumber relish and pea shoots.