Vegetarian burgers with falafel, cabbage, and pickled peppers

Votes: 1

How to Make - Vegetarian Falafel Burgers with Cabbage and Pickled Peppers

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 799, total fat 41 G., saturated fats 6 G., proteins 26 G., carbohydrates 88 G., fiber 20 G., cholesterol 0 mg, sodium 929 mg, sugar 16 G.

Chickpea lovers will love these hearty veggie burgers, which use chickpeas in three forms: chickpea puree, ground chickpeas, and chickpea flour. Green onions, garlic, and onions add tons of flavor. Serve the chickpea patties on buns with refreshing coleslaw and tahini spread.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Coleslaw

2 cups shredded red cabbage
2 tablespoons extra-virgin olive oil
1 tbsp lemon juice
1 teaspoon of honey
1/4 cup chopped fresh mint

Tahini spread

1/4 cup tahini (sesame paste)
1 tbsp lemon juice

Chickpea falafel

Half an onion, coarsely chopped
3 green onions, coarsely chopped
1 crushed clove of garlic
1 cup coarsely chopped fresh parsley
1 tsp ground cumin
1 teaspoon ground coriander
2 cans (425g each) canned chickpeas, rinsed
1/3 cup chickpea flour
1/3 cup olive oil, for frying
4 sesame hamburger buns
Pickled pepperoncini and/or pickled cucumbers, sliced into rings

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chickpeas, coriander, cumin, green onions, chickpea flour, red cabbage, parsley, mint, honey

Cooking the dish according to the recipe:

Coleslaw:

Combine the cabbage, olive oil, lemon juice, honey, and mint in a medium bowl. Season with salt and pepper to taste.
Make tahini spread:

Combine tahini, lemon juice, and 1/4 cup water in a bowl. Add up to 2 more tablespoons of water until the mixture reaches the consistency of mayonnaise. Season with salt and pepper to taste.

Falafel made from chickpeas and chickpea flour:

In a food processor, puree the onion, green onions, garlic, parsley, cumin, coriander, and 1/2 teaspoon each of salt and pepper. Mash 1/2 cup of chickpeas in a small bowl with a fork; set aside. Add the chickpeas, except for the reserved ones, to the food processor and process until smooth (the mixture should be smooth but not pasty; a few chickpeas may remain whole).
Transfer the mixture from the food processor to a large bowl; add the chickpea flour and reserved chickpeas, and fold with a spatula until smooth. Form the chickpea mixture into four patties, 10 cm wide (1–2 cm thick). Place on a plate lined with waxed paper. Cover loosely and refrigerate for at least 30 minutes or overnight.
Heat olive oil in a large nonstick skillet over medium heat. Add 2 patties and cook until crispy and dark brown, about 4 minutes. Carefully flip and cook until golden brown on the other side and the patties are heated through in the center, another 3–4 minutes.
Repeat with the remaining patties. Spread tahini spread on the buns. Serve the patties on buns with coleslaw and pickles.