All the Best Parts of Falafel, Now a Crispy, Golden Burger

• porções: 6 servings
• tempo ativo: 30 minutes
• tempo total: 13 hours 10 minutes

Ingredientes

1/2 pound (226 g) dried chickpeas

3/4 cup lightly packed coarsely chopped fresh cilantro (3/4 ounce; 20 g)

3/4 cup lightly packed coarsely chopped fresh parsley (3/4 ounce; 20 g)

1/2 small yellow onion (2.5 ounces; 70g), chopped

2 medium garlic cloves, finely chopped (about 2 teaspoons)

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1/4 teaspoon baking soda

2 1/2 teaspoons Diamond Crystal kosher salt, divided, plus more to taste; for table salt, use half as much by volume

1/3 cup plain whole-milk strained (Greek-style) yogurt

1/4 cup (60 ml) tahini (ground sesame seeds)

3 tablespoons (45 ml) fresh lemon juice (from 2 medium lemons)

1 tablespoon (15 ml) extra-virgin olive oil

Neutral oil, such as vegetable oil, for frying

6 hamburger buns, toasted

Sliced tomato, sliced English cucumber, and pickled red onion, for topping

Instruções

Rinse chickpeas with cool water, place in a large bowl, and cover with enough water to allow them to triple in size. Cover and let sit at room temperature for at least 12 hours and up to 24 hours. Drain chickpeas and thoroughly dry with paper towels or a salad spinner.

In the bowl of a food processor, place drained chickpeas, cilantro, parsley, yellow onion, garlic, cumin, coriander, cayenne, baking soda, and 2 teaspoons of the salt, and pulse until chickpeas are finely ground (mixture should form a very loose ball when lightly squeezed), 40 to 45 (1-second) pulses, stopping to scrape down sides of bowl as needed. Transfer chickpea mixture to a large bowl, cover, and refrigerate for 15 minutes.

Using a 1/2-cup dry measure, loosely scoop mixture into 6 portions, and place onto a rimmed baking sheet lined with parchment paper. Gently press and form portions into 3/4-inch-thick patties. Refrigerate for 15 minutes.

Meanwhile, in a medium bowl, whisk together yogurt, tahini, lemon juice, olive oil, and remaining 1/2 teaspoon salt, cover, and refrigerate until ready to serve.

In a large cast iron skillet or high-sided sauté pan, add enough vegetable oil to measure 1/4-inch deep, and heat over medium-high heat until oil registers 375°F (190°C).

Set a wire rack in a rimmed baking sheet and line with paper towels; set aside. Using a firm spatula, carefully lower 3 patties into hot oil, adjust heat as needed to maintain oil temperature around 350°F (175°), and cook, undisturbed, until well browned on underside, 3 to 4 minutes. Carefully flip patties, and cook, undisturbed, until browned on second side, 3 to 4 minutes. Transfer to prepared baking sheet, and sprinkle with salt to taste. Repeat with remaining 3 patties.

To Assemble Burgers: Spread 1 tablespoon yogurt mixture on cut sides of each bun half. Place a falafel patty on bottom half of each bun, top with tomato, cucumber, and pickled red onion, and place top bun halves cut side down over toppings. Serve immediately.

Nutrição

• Calorias: 333 kcal
• Gordura Total: 14 g
• Gordura Saturada: 2 g
• Gordura Insaturada: 0 g
• Colesterol: 1 mg
• Sódio: 863 mg
• Carboidrato Total: 43 g
• Fibra Dietética: 5 g
• Açúcares Totais: 7 g
• Proteína: 11 g