Smashed Egyptian falafel burger with tahini sauce and harissa onions
Middle Eats · ♥ 741 likes · 9.3K views · 8 min video
Read about fava beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 400 g split fava beans
- 50 g coriander
- 50 g parsley
- 50 g blonde tahini
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp cayenne pepper
- ¼ tsp cumin
- 1 whole Middle Eastern cucumber pickles
- 1½ tbsp tomato paste
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp cumin
- ¼ tsp dried coriander
- ¼ cup dried coriander seeds
- ¼ cup sesame
Soak the dried split fava beans about 8 hours, until roughly tripled; drain.
- 100 g leeks
- 100 g spring onions
Put the coriander, parsley, leeks and spring onions in the processor first, beans on top, and process about five minutes, scraping down, to a paste-like batter.
Processing the falafel batter
- 50 ml lemon juice
- water
Whisk tahini with lemon juice, salt, pepper, cayenne and cumin; thin with water a little at a time; stir in the diced cucumber pickles.
- 1–1½ tbsp Tunisian harissa
- 1–1½ tbsp olive oil
- 1 whole onion
Mix harissa, tomato paste, salt, pepper, cumin, dried coriander and olive oil; toss the thinly sliced onion in it.
Mix lightly crushed dried coriander seeds with sesame for the coating.
The coriander and sesame coating
- vegetable oil
Preheat the griddle; char the harissa onions in a little vegetable oil to take away the rawness without cooking them through.
Charring the harissa onions
Oil the griddle, sprinkle coriander seed coating, add a large scoop of batter, cover with parchment and smash; oil around the edges and flip when colour shows, about a minute to two per side, turning often; done when the centre pushes back rather than feeling squishy.
- brioche bun
Spread tahini sauce on a toasted brioche bun; add two patties and harissa onions; close.
Building and tasting the burger