Make a shortcut version using frozen edamame if you can't get fava beans.
These shortcut Egypt ian-style falafels are made with frozen edamame and peas instead of the traditional fava beans. Sear them to make the most crunchy surface and pair them with buttery brioche burger buns.
For the falafels:Preheat the oven to 425°F. Set a large pot of salted boiling water over high heat, and prepare an ice bath. Blanch the edamame and peas in the boiling water for 2 to 3 minutes, then immediately transfer to the ice bath. Drain and dry.
Transfer the edamame and peas to the bowl of a food processor and add the flour, parsley, cilantro, dill, mint, onion, garlic, cumin, coriander, caraway seeds, chili flakes, baking powder, and salt. Pulse until smooth. The falafels should be the consistency of wet sand and keep their shape when you form some into a ball in your hand.
Divide the falafel mix into 8 to 10 burgers, depending on your preferred size, then form into patties. Bake in the preheated oven for 16 to 18 minutes or until the tops are golden brown and the burgers are keeping their shape—don’t worry about flipping them. This step can be done ahead of time. headtopics.com
To make the Tahini Mayo:Combine the garlic mayo and tahini in a bowl. If the mixture is really thick, add a little cold water to loosen it.To serve:Heat the canola oil in a large pan over high heat. Fry the burgers for 1 to 2 minutes, until the surface is crispy, then flip and fry for another minute. Transfer to a plate and sprinkle with salt to taste.
Toast the brioche buns, making sure not to burn them, then spread Tahini Mayo on each side of the bun. Layer with a falafel burger, lettuce, tomatoes, turnips, and hot sauce to taste.Excerpted fromby Shahir Massoud Copyright © 2021 Shahir Massoud. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.Read more: epicurious »
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Say Hello to the Greenest Veggie BurgerCookbook author Shahir Massoud flips the script on Egypt ian falafel, turning the bright green discs into delicious burger patties topped with tahini mayo, turnip pickles, and more.
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