Vegan Falafel Burger

Ingredients

• l lb. dried garbanzo beans
• 1 small red onion, roughly chopped
• 6 cloves garlic
• 1 cup loosely packed fresh parsley
• 1 cup loosely packed fresh cilantro
• 4 teaspoons cumin
• 2 teaspoons baking powder
• 3–6 tablespoons all purpose flour
• Kosher salt
• fresh cracked pepper
• vegetable oil for frying

Serve

• dill yogurt sauce
• pretezel buns
• sliced tomato
• sliced cucumber
• sliced onion
• crumbled feta cheese
• waffle fries

Instruction

1. Add garbanzo beans to a large bowl. Pour water over the garbanzo beans until they are covered by at least a few inches of water. They will nearly triple in size so you want to make sure there is enough water to cover them as they expand. Soak for 8-12 hours. 
2. Drain water from chickpeas. 
3. Add onion, garlic, parsley, cilantro, cumin, baking powder, 3 tablespoons flour, and a couple large pinches of salt and pepper to a food processor. 
4. Pulse until everything is well minced, scraping the sides as needed. Transfer to the large bowl. 
5. Add half the soaked garbanzo beans to the food processor and pulse until well minced, scraping the sides as needed. Transfer to the large bowl with the herb mixture. 
6. Pulse remaining garbanzo beans until well minced and add to the large bowl. 
7. Mix garbanzo beans and herb mixture together. 
8. Refrigerate for 1 hour or overnight. 
9. Heat a large pan over medium heat. 
10. Add about 2-3 inches of vegetable oil depending on the size of the pan. 
11. Use hands to gently form a large burger patty. 
12. Carefully flip burger patty onto a large spatula and gently slid the patty into the hot oil. 
13. If you’re having trouble getting the burgers to stick together, please see the notes section below. 
14. Continue making burgers and adding them to the hot oil in batches of 3-4 at a time, depending on the size of your pan. 
15. Fry falafel burgers for about 3-4 minutes on each side or until the outside is a deep golden brown and very crispy. A slotted spoon or a second spatula is helpful when flipping the falafel in the hot oil. 
16. Transfer to a paper towel lined platter to soak up any excess grease. 
17. Serve burgers in a pretzel bun garnished with sliced tomato, cucumber, and onion along with crumbled feta and a drizzle of yogurt sauce.