Recipe crafted by Chef Bobby Flay
Total Time 
1 hour
Prep Time 
20 minutes
Serving Size
1 burger
  • 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
  • 1⁄2 cup Greek yogurt
  • 1 tablespoon dill, chopped
  • 1 Persian cucumber, sliced
  • 1⁄2 cup rice wine vinegar
  • 1 tablespoon sugar
  • 1⁄2 cup warm water
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.
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