Falafel Burger


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Falafel Burger
Dry chickpeas 1.5 lb
White onions, brunoised 1.5 each
Parsley, chopped 185 mL
Cilantro, chopped 60 mL
Chives, chopped 60 mL
bulb of Garlic, micro-planed 1
Club House Turmeric, Ground 2 tsp
Club House Cumin, Ground 5 tsp
Club House Coriander Seed, Ground 5 tsp
Club House Paprika 2 tsp
Club House Chili Powder 2 tsp
Club House Red Pepper, Crushed 1 tbsp
Flour 5 tbsp
Lemons, juice and zest 3
Lime, juice and zest 1
Eggs 2
Tzatziki
Yogurt 1.5 L
Sour cream 500 mL
Cucumbers 2 each
Onion, brunoised 250 mL
Garlic cloves 2 each
Lemons, juice and zest 2
Dill 250 mL
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Pepper, Black Ground 1/2 tsp
Tahini Spread
Tahini paste 750 mL
Olive oil 250 mL
Hot water 250 mL
Lemon juice 60 mL
Cilantro, chopped 125 mL
Parsley, chopped 125 mL
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Pepper, Black Ground 1/2 tsp
Pickled Cabbage
Red cabbage, halved 1 each
White vinegar 1 L
Club House Sea Salt, French Mediterranean 100 mL
Sugar 15 mL
Club House Red Pepper, Crushed 1 tsp

Instructions

This recipe was created for Club House for Chefs by: Mandel Hitzer, Chef Owner of deer + almond in Winnipeg.

For the Falafel Burger: Soak chickpeas overnight. Drain and cook for 5-10 minutes. Once cooked, combine with the rest of ingredients and pulse in robot coupe.

For the Tzatziki: Peel, seed and grate cucumber. Lightly salt cucumber and brunoised onion and hang to remove excess moisture. Combine with remaining ingredients in a bowl. Season to taste with Club House Sea Salt, French Mediterranean and Club House Black Pepper, Ground and lemon juice.

For the Tahini Spread: Combine all ingredients in thermomixer until smooth. Thin with extra water if too thick.

For the Pickled Cabbage: Thinly shave red cabbage. Combine remaining ingredients in a pot and heat. Once salt and sugar have dissolved, pour over red cabbage.

For Serving: Plate burger and top with Tzatziki, Tahini spread and pickled cabbage.

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