Name: Falafel-Inspired Burger with Tahini Mayo, Avocado & Cucumber Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (170 ml) jars artichoke hearts, marinated; 1 ½ avocados; 1 small bunch cilantro; 3 eggs; 3 English cucumbers; 1 ½ (398 ml) cans garbanzo beans (chickpeas); 6 cloves garlic; 2 small bunches Italian (flat-leaf) parsley; 1 ½ lemons; ½ (227 g) block mozzarella cheese; ½ medium red onion; 1 ½ tomatoes; 6 whole grain buns or rolls; baking powder; black pepper; chili-garlic sauce; coriander, ground; cumin, ground; extra virgin olive oil; mayonnaise; panko bread crumbs; red wine vinegar; salt; tahini

Falafel-Inspired Burger with Tahini Mayo, Avocado & Cucumber SaladFalafel-Inspired Burger with Tahini Mayo, Avocado & Cucumber Salad — a 45-minute dinner recipe with 24 ingredients, serving 6.Ingredients

1 ½ (170 ml) jars artichoke hearts, marinated

1 ½ avocados

1 small bunch cilantro

3 eggs

3 English cucumbers

1 ½ (398 ml) cans garbanzo beans (chickpeas)

6 cloves garlic

2 small bunches Italian (flat-leaf) parsley

1 ½ lemons

½ (227 g) block mozzarella cheese

½ medium red onion

1 ½ tomatoes

6 whole grain buns or rolls

baking powder

black pepper

chili-garlic sauce

coriander, ground

cumin, ground

extra virgin olive oil

mayonnaise

panko bread crumbs

red wine vinegar

salt

tahini

Instructions

Wash and dry the fresh produce.

Drain and rinse the beans; set aside to drain further.

Trim and thinly slice cucumbers. Place in a large bowl, along with oil, vinegar, salt, and pepper.

Peel and mince garlic and onion. Place half the garlic and onion in the bowl with the cucumber and toss to combine the salad. Set aside.

Place remaining garlic and onion in another large bowl. Juice lemons into the same bowl.

Add beans and chili-garlic sauce to the bowl with the lemon juice. Crush the beans with a fork or potato masher until they are broken down.

Shave parsley and cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Drain and mince artichokes. Grate cheese. Add both to the bowl.

Add the eggs, bread crumbs, baking powder, and spices to the bowl and stir to combine. Mash the chickpeas once more, until a cohesive mixture is formed.

Divide the mixture into 6 portions (about ⅔ cup each). Using your hands, form each portion into a ball, then flatten into a 1-inch thick patty. (The patties will be moist and delicate; they will firm up upon cooking.)

Preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, carefully transfer patties to the skillet and cook until dark brown on one side, 5-6 minutes. Gently flip the patties and cook until dark brown on the other side, 5 minutes more. Remove to a plate.

Meanwhile, place mayo, tahini, water, and salt in a small bowl. Whisk to combine the tahini mayo.

Halve and pit the avocados; slice thinly while still in skin, then scoop out. Slice tomatoes into rounds.

Toast buns if desired.

Place the bottom half of a bun on each plate. Layer with a falafel patty, tahini mayo, avocado, and tomato; close with the top half of the bun. Serve with cucumber salad on the side and enjoy!

Open this recipe in Flambette