Falafel are crispy on the outside, soft on the inside, packed with seasoning and utterly irresistible. Here we essentially supersize these chickpea fritters to make a uniquely delicious burger.
We started by soaking dried chickpeas overnight to soften before grinding them into coarse bits along with onion, herbs, garlic and spices.
Traditional falafel recipes use flour and chickpeas for a doughlike texture, but uncooked flour yielded patties that were dry and bready; instead, we used a microwaved flour paste to add moisture and create a soft interior.
To ensure burger-size falafel, we used a dry measuring cup and dropped scoops of the falafel mixture into a heated skillet and then used the back of a spoon to press each portion into a ¾-inch-thick patty.
To top off our burgers, we created a sauce featuring tahini, Greek yogurt and lemon juice and also added sliced cucumber and quick pickled red onions for a burger so flavorful we may never go back to falafel wrapped in pita bread.