PocketCook

From @Middle Eats

Egyptian Falafel Smash Burgers

45 min · Serves 8

45 mintotal
25 minhands on
21steps
8servings

Watch it

Ingredients

For the falafel batter

  • 400 g split fava (broad) beans, soaked
  • 8 hr
  • 50 g fresh coriander
  • 50 g fresh parsley
  • 100 g leeks, roughly chopped
  • 100 g spring onions, roughly chopped
  • 4 garlic cloves
  • 2 tsp ground dried coriander seeds
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • 2 1/2 tsp salt

For the spice topping

  • 1/4 cup dried coriander seeds, lightly crushed
  • 1/4 cup sesame seeds

For the tahini sauce

  • 50 g tahini paste
  • 50 ml lemon juice
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground cumin
  • 50-125 ml water
  • 1 salty pickled cucumber, finely diced

For the harissa onions

  • 1 1/2 tbsp harissa paste
  • 1 1/2 tbsp tomato paste
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground cumin
  • 1/4 tsp ground dried coriander seeds
  • 1 tbsp olive oil
  • 1 medium onion, thinly sliced
  • To assemble
  • Vegetable oil, for frying
  • 8 burger buns, sliced and toasted

To assemble

    Method

    For the falafel batter

    1. Drain the soaked fava beans completely in a colander.

    2. Place the fresh coriander, parsley, leeks, spring onions, and garlic in the bowl of a food processor.

    3. Pour the drained fava beans on top of the greens to weigh them down toward the blades.

    4. Process the mixture, stopping occasionally to scrape down the sides, until a fine paste forms, about 5 minutes.

    5. Transfer the batter to a bowl and season with 2 tsp ground coriander, 1 tsp cumin, 1 tsp cayenne pepper, and 2 1/2 tsp salt.

    For the spice topping

    1. Combine the crushed coriander seeds and sesame seeds in a small bowl.

    For the tahini sauce

    1. Whisk together the tahini, lemon juice, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp cayenne pepper, and 1/4 tsp cumin in a bowl until thick.

    2. Gradually whisk in water, a little at a time, until a smooth, pourable consistency is achieved.

    3. Stir in the finely diced pickled cucumber.

    For the harissa onions

    1. Combine the harissa paste, tomato paste, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp cumin, 1/4 tsp ground coriander, and olive oil in a bowl.

    2. Add the sliced onion and toss until fully coated.

    3. Heat a griddle over medium-high heat, add a splash of vegetable oil, and cook the coated onions briefly to remove raw harshness, about 2–3 minutes.

    4. Transfer the onions to a bowl and set aside.

    To assemble

    1. Lightly oil the hot griddle and sprinkle a spoonful of the spice mixture directly onto the surface.

    2. Scoop a portion of the falafel batter over the spices.

    3. Place a sheet of parchment paper over the batter and smash flat using a griddle press.

    4. Remove the parchment paper, add a little oil around the edges, and cook for 1–2 minutes until the underside is browned.

    5. Flip the patty, sprinkle more spice topping on top, and cook until crisp and cooked through, 6–8 minutes total per patty, flipping every 1–2 minutes.

      Test for doneness by pressing the center; if it springs back slightly rather than squishing, it is cooked through.

    6. Spread a spoonful of tahini sauce on both the top and bottom halves of a toasted bun.

    7. Place two smashed falafel patties on the bottom bun.

    8. Top with a generous scoop of the warm harissa onions and close with the top bun.

    Get PocketCook

    Free. It puts this on your shopping list, keeps your place, and rings when something is ready.