Falafel Burger

Ingredients

• ¾ cup dried chickpeas (188 g)
• 2 tsp baking soda
• 1 qt water (1 Kilo)
• ½ cup parsley, washed with large stems removed and cut into 1” pieces (15 g)
• ½ cup cilantro, washed with large stems removed and cut into 1” pieces (15 g)
• 1 Tbsp water (15 g)
• ½ tsp baking powder
• ¼ cup Dvora blend (14 g)Add To Cart
• 2 ½ Tbsp all purpose flour (20 g)
• 1 egg, beaten
• Oil for frying
• 4 soft burger buns, split
• 1 plum tomato, sliced
• 2 cups arugula leaves
• 12 slices Dill Pickles
• ½ cup Mousa Yogurt Sauce, plus extra just in case

Method

1. Dissolve the baking soda in the water and soak the chickpeas overnight.
2. The following day, drain the chickpeas and set them aside.
3. In a food processor, add parsley, cilantro, and drained chickpeas and pulse until the herbs are roughly chopped.
4. Add in the water, baking powder, Dvora, flour, and egg and continue pulsing until the mixture resembles gritty and chunky sand.
5. Remove the cover and test the mixture by trying to clump a handful together. You want it to just come together but have some texture so that the burgers will be crunchy.
6. Over medium heat, heat a ¼” of oil in a pan until the oil begins to ripple when tipping the pan.
7. Divide the mixture into four half-cup patties (120 g each) and shape into flattened patties 4” in diameter with irregular edges.
8. Carefully slide each burger into the heated oil and let them simmer in the oil until golden brown and crunchy.
9. Flip each burger, adding more oil if needed, and brown the second side.
10. When the burgers are crunchy and warmed through remove them to a paper towel lined tray to blot excess oil.
11. Toast each bun lightly.
12. Onto each bottom bun, divide the arugula and place a burger on top.
13. Top with pickle and tomato slices and a generous amount of Mousa yogurt sauce.
14. Close the sandwich with the top bun and eat with both hands.