Summertime is replete with tempting fat- and sugar-filled options, especially during outdoor BBQs and beach getaways. The good news is we plant-based eaters have equally (if not more) delicious alternatives for foods like hamburgers and cole slaw—like Chef Rich’s Falafel Burger with Garlic Tahini Kale and Sweet & Sour Harissa Slaw! At the heart of falafel are chickpeas, which possess an extraordinary combo of protein, fiber and vitamins & minerals. There’s no way you’ll walk away unsatisfied, so give it a go!
Falafel Burgers w/ Garlic Tahini Kale and Sweet & Sour Harissa Slaw
Burger and slaw - the classic mouth - watering combo. What's not to love?
Ingredients
2 cans organic chickpeas, drained
1/3 cup gluten free oat flour
1/3 cup parsley, chopped
1/3 cup cilantro, chopped
1/3 cup mint, chopped
1/3 cup red onion, finely chopped
1 jalapeño pepper, seeds removed, and minced
3 garlic cloves, minced
2 T. lemon juice
1 T. olive oil
½ T. cumin
2 tsp. coriander
¼ tsp. cinnamon (optional)
1 tsp baking soda
1 tsp sea salt
Coconut oil for sautéing
Sweet Chili Sauce
1 medium size tomato
8 sundried tomatoes
1 jalapeño, serrano, or red chili pepper (remove the seeds for less heat, or leave them if you like it hot)
1-2 tsp. honey, agave, or coconut nectar
Pinch of sea salt to taste
Garlic Tahini Kale
1 bunch curly kale, stems removed and torn into bite-size pieces
Sauce
2/3 cup tahini
¼ cup lemon juice
¼ cup water (or more if needed)
2-3 cloves garlic
1/3 cup cilantro stems*
1/3 cup parsley stems*
1 tsp. honey
Sea salt and fresh ground black pepper to taste
Sweet & Sour Harissa Slaw
4 cups shredded red cabbage
1/3 cup chopped cilantro OR parsley
1/3 cup chopped dill
2 T. red wine vinegar
1 T. lemon juice
1 T. olive oil
½ T. honey, agave, or coconut nectar
1-2 tsp. Harissa powder (I use Frontier), or paste
Pinch of sea salt to taste
Directions
1. In a small skillet, heat about 1 tsp. of coconut oil over medium low, and add the onion, garlic and jalapeño, and sauté for 2 min.
2. Add the spices, and sauté for another 2 min. Remove from heat, and add to a food processor along with the rest of the ingredients.
3. Pulse until well mixed, but still slightly chunky.
4. Form into ½ inch thick, 4 inch wide patties, and place on a tray in the refrigerator for at least 1 hour to set up.
5. Heat a small amount of coconut oil in a pan, and cook the burgers over medium heat for about 6-7 min per side.
6. Be careful when flipping them, because they may be slightly soft.
7. Serve plated with the Garlic Tahini Kale, and Sweet & Sour Harissa Slaw, OR you can pack everything into a whole grain pita – both are equally delicious.
Sauce
1. Add all ingredients to a blender and blend until smooth. Sauce should be slightly thick.
2. In a mixing bowl, add about ¾ of your sauce onto the kale, and massage in until all of the kale is covered in the sauce.
3. You can reserve the rest of your sauce to have a little extra with your pita sandwich, or to dip or drizzle with your falafel burger.
*I like to use cilantro and parsley stems in dressings and sauces, because they blend well and they have a ton of flavor. It’s a great way to use the entire herb without wasting. So, when you’re using the herb leaves in the falafel burgers, set aside your stems for the sauce.
Sweet & Sour Harissa Slaw
1. Toss all ingredients together in a mixing bowl, and let sit for 15 min before serving.
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