Ingredients

The following ingredients have 4 Servings
  • 1 cup dry garbanzo beans, soaked in water 12-24 hours, drained. Do not cook.
  • ¼ cup chopped onion
  • 3 cloves garlic
  • 1 cup cilantro, tender stems ok
  • 2 tsp cumin
  • 1 tsp  coriander
  • 1 tsp kosher salt
  • 1 teaspoon olive oil
  • 1 tsp lemon zest
  • ½ tsp baking soda
  • ¼ tsp cayenne pepper
  • Buns, Tzatziki Sauce, Tahini Sauce, Pickled onions or pickled peppers, sliced tomato, lettuce, crumbled feta
  • ½ cup vinegar- red wine, apple cider, or white
  • ½ cup water
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  •  8-10 little sweet peppers – sliced
  • 1 tsp coriander or cumin seeds (optional)
  • 1 tsp fennel seeds
  • 1 tsp whole peppercorn ( optional)
  • 2 cloves sliced garlic (optional)

Instruction

  • Soak the cup of chickpeas in a bowl of water 12- 24 hours on the counter (make sure they are covered with water). Drain and blot dry.
  • In a food processor, pulse all the ingredients except garbanzo beans, until chopped and combined. Add garbanzo beans and pulse repeatedly, scraping down sides, until it sticks together, and forms a granular paste. (Do not blend until smooth.)
  • Form 4 patties with damp hands, compressing them tightly and place on parchment-lined baking dish and refrigerate for 15-20 minutes.
  • If baking, pre-heat oven to 400F.
  • Make either  tzatziki sauce or Tahini Sauce  and optional pickled peppers ( see below)
  • Either bake falafels in a hot oven, for 30 minutes, turning over ½ way through– or pan fry in a cast iron skillet with a generous amount of oil, until each side is golden, and finish heating through in a warm oven. ( See notes)
  • To make Quick Pickled Peppers Place all ingredients in a small pot on the stove, bring to a boil. Simmer 3 minutes, refrigerate.
  • Assemble burgers on toasted buns w/ tzatziki or tahini, sliced tomatoes, greens, pickled peppers or onions and lettuce.