Wesson Recipes

Vegan Falafel Burgers

40oz Wesson Corn Oil Bottle

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!

  • Gluten, sesame seeds (Tahini)
  • Ingredients

    Pickled Vegetables
    Apple cider vinegar 2 cups.
    Water 1 cup.
    Granulated sugar 1/2 cup.
    Salt 1 tbsp.
    Peppercorns 1 tsp.
    Mustard seeds 1 tsp.
    Bay leaf 1 each.
    Cinnamon stick 1 each.
    Radishes, thinly sliced 5 each.
    Shallot, thinly sliced 1 each.
    Thinly sliced red cabbage 1/4 head.
    Cilantro Lime Tahini
    Lime, zest and juice 1 each.
    Water 1/4 cup.
    Tahini 3 tbsp.
    Chopped Cilantro 3 tbsp.
    Salt 1/2 tsp.
    Falafel Patties
    Canned chickpeas, drained and rinsed 1 19oz can.
    Cilantro, chopped 3 tbsp.
    Garlic, minced 3 cloves.
    Onion, small, finely diced 1 each.
    All-purpose flour 1/2 cup.
    Wesson Corn Oil 2 tbsp.
    Ground cumin 1 tsp.
    Ground coriander 1 tsp.
    Freshly ground black pepper 1 tsp.
    Salt 1/2 tsp.
    Wesson Corn Oil 1/4 cup.
    Burger buns 4 each.


    Pickled Vegetables

    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.

    Falafel Patties

    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.

    Assembly Method
    To assemble, spread bun bottom and top with cilantro lime tahini. Top with falafel patty and some of the pickled vegetables. Repeat with remaining ingredients.