Makes 4 servings
These simple yet filling Vegan Falafel Burgers are a real crowd pleaser for both vegans and non-vegans alike. Fiber-rich chickpeas, garlic and onion are combined and complimented with cumin and coriander and fried until crispy golden-brown. Our aromatic, creamy and zesty Cilantro Lime Tahini sauce is generously spread on burger buns, adding an explosion of fresh flavor. Don’t skimp on the crunchy pickled vegetables. They elevate this falafel burger with an irresistible tang and satisfying crunch!
In a small saucepan, over high heat bring to boil, vinegar, water, sugar, salt, peppercorns, mustard seeds, bay leaf and cinnamon stick. Reduce heat and simmer for 10 minutes. Remove from heat. Cool to room temperature.
In a large bowl, place radishes, shallot and cabbage. Strain cooled brine over vegetables, making sure they are fully submerged. Cover and chill 4 hours minimum, overnight is best.
Cilantro Lime Tahini
In small bowl, whisk together lime zest and juice, water, tahini, cilantro, and salt until fully incorporated.
Pat chickpeas dry with paper towel and place in food processor. Add cilantro, garlic and onion; pulse for 30 seconds until coarsely chopped. Transfer to a medium bowl and mix in flour, Wesson Corn Oil, cumin, coriander, pepper and salt.
Divide mixture into four portions and form into patties about 1/2-inch thick. Heat 1/4 cup of oil in a large pan over high heat. Reduce to medium and cook patties 5 to 6 minutes per side or until golden brown in color.