Falafel burger with salad, spicy tomato sauce (passata) and lemon tahini
Medium
Ingredients
-
8
burger buns
-
1
head of lettuce or other salad
For the falafel (16 pieces):
-
220
g
dried chickpeas
(no canned or cooked chickpeas, this is very important)
-
1/2
onion
-
25
g
fresh parsley
-
10
g
dill
-
1
teaspoon
salt
-
1
teaspoon
all purpose flour
-
1/2
teaspoon
cumin
-
1/2
teaspoon
coriander
-
1/2
teaspoon
pepper
-
1
teaspoon
baking powder
-
1/2
teaspoon
baking soda
-
oil for frying
(enough to have about an inch in your pan)
Spicy tomato sauce:
-
300
ml
passata
-
1
tablespoon
oil
-
2
small chili finely chopped
-
2
tablespoon
soy sauce
-
2
tablespoon
maple syrup
-
1/2
teaspoon
cornstarch diluted in 3 tablespoons of water
Lemon Tahini:
-
1/3
cup
tahini
-
1/3
cup
fresh lemon juice
(2 small or 1 1/2 large lemons)
-
1
tablespoon
olive oil
-
1
teaspoon
maple syrup
-
1/2
teaspoon
salt
-
2
tablespoon
water
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Falafel burger with salad, spicy tomato sauce (passata) and lemon tahini: Method
Falafel:
- The night before, add dried chickpeas to a bowl and cover with water and 1/2 teaspoon of baking soda. Let them soak overnight. The day before, drain chickpeas very well.
- Add chickpeas, cut onion, parsley, dill, salt, pepper, cumin, coriander, flour to a large bowl and toss to combine. Working in small batches, process in food processor. Texture should be like coarse meal. Cover the mixture and refrigerate for at least an hour.
- Add an inch of oil to skillet and heat to 180°. Form the falafel: stir in baking powder, add a couple tablespoons of the mixture to the palm of your hand, form a ball, and slightly flatten the ball. The mixture doesn't hold together all that well, so just be gentle and steady with the pressure. Carefully drop the falafel in the oil and fry for 3-5 minutes until medium brown on the outside. Avoid over-crowding the falafel. Be sure the oil is at the correct temperature before adding the next batch. Transfer cooked falafel to a paper towel lined plate to drain.
Spicy tomato sauce:
- Heat the oil in a skillet over medium heat. Once hot, fry the chili for 1 minute. Reduce the heat and add the passata. Bring back the heat to medium and cook for about 5 minutes.
- Pour in the soy sauce, maple syrup and cook for 3 more minutes, stirring regularly. Add the diluted cornstarch and mix to combine, cook for about 2 minutes or until thicken.
Lemon tahini:
- In a small bowl, combine the tahini, lemon juice, olive oil, maple syrup, and salt. Whisk to combine. Add the water and whisk until a creamy dressing forms.
To assemble:
- Cut the burger buns and toast them in the oven or in a toaster. Add lemon tahini on the bottom, cover with salad leaves and falafel. Top with the spicy tomato sauce and close the burger. Serve immediately.
