Ingredients:

  • 1 cup (200 g) Dried Chickpeas, soaked overnight and drained
  • 1 cup (50 g) Fresh Parsley, packed, roughly chopped
  • 1/2 cup (25 g) Fresh Coriander/Cilantro, packed
  • 1/2 medium (80 g) Yellow Onion, roughly chopped
  • 4 large (20 g) Garlic Cloves
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1/4 teaspoon Cayenne Pepper
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Coarse Salt
  • 1/2 teaspoon Black Pepper, freshly ground
  • 2 tablespoons All-Purpose Flour (or Gram/Chickpea Flour), if needed
  • 2 tablespoons Vegetable or Rapeseed Oil, for frying/baking
  • 1/3 cup (80 ml) Tahini Paste, good quality
  • 2 tablespoons (30 ml) Lemon Juice, fresh
  • 3–5 tablespoons Cold Water
  • 1 teaspoon Harissa Paste
  • 1/2 clove (3 g) Garlic, finely minced
  • Pinch Salt (for drizzle)
  • 4 Burger Buns (Brioche or Wholemeal)
  • 4 slices Sliced Tomato
  • 1 cup Shredded Iceberg Lettuce
  • Pickled Red Onion (Optional)

Instructions:

  1. Ensure the dried chickpeas have been soaked for 12–18 hours, drained thoroughly, and rinsed. They must remain raw and firm (do not use canned chickpeas).
  2. Combine Aromatics: Place onion, garlic, parsley, and coriander/cilantro into the food processor bowl. Pulse 3–4 times until roughly chopped.
  3. Process Mixture: Add the drained chickpeas, spices (cumin, coriander, cayenne, salt, pepper), and baking powder to the food processor. Pulse repeatedly until it resembles a coarse meal (like thick breadcrumbs). The mixture should hold together easily when squeezed but must not be a smooth paste. Scrape down the sides frequently.
  4. Form Patties and Chill: Transfer the mixture to a bowl. If it feels too wet, mix in 1–2 tablespoons of flour. Divide the mixture into four equal portions and gently form into firm, 1-inch thick patties. Place the formed patties onto a parchment-lined tray and chill in the refrigerator for a minimum of 30 minutes.
  5. Cook Patties (Pan-Frying Method): Heat 2 tablespoons of oil in a large skillet over medium-high heat. Carefully place the chilled patties into the hot oil, ensuring not to crowd the pan. Cook for 5–7 minutes per side, until deeply golden brown and crispy on the exterior, and cooked through in the center.
  6. Prepare Drizzle: In a small bowl, combine the tahini, lemon juice, Harissa, and minced garlic. Whisk thoroughly. Gradually whisk in cold water, 1 tablespoon at a time, until the sauce reaches a thin, pourable consistency (like heavy cream). Season with salt.
  7. Assemble and Serve: Lightly toast the burger buns. Spread a generous layer of Harissa-Tahini Drizzle on both halves. Layer with shredded lettuce and tomato slices. Place the hot falafel patty on the bottom bun, top with pickled red onion (if using), and serve immediately.