Falafel Burger, Zucchini, Corn Relish

Ingredients: Makes 6 servings


9 oz Garbanzo Beans, dry
2 TBSP Lemon Juice, fresh
1/4 cup Red Onions, chopped
2 cloves Garlic, chopped
3/4 cup Cilantro, chopped
3/4 cup Parsley, chopped
1 TBSP Cumin, ground
1 TBSP Chili Powder
1/2 tsp Kosher Salt
1/2 tsp Baking Powder
1 TBSP Tahini (Sesame Paste)
1/2 cup Corn Kernels, fresh
1/2 cup Zucchini, diced
1/4 cup Plum Tomatoes, diced
1/3 cup Apple Cider Vinegar
1 TBSP Sugar
1/2 tsp Mustard Seeds
1 TBSP Canola Oil
6 each Whole Wheat Hamburger Buns


  1. Cover DRY beans with water and allow them to soak overnight. Drain beans.
  2. Add half of the soaked beans to a food processor with lemon juice and process until smooth. Add remaining soaked beans to food processor with red onion, garlic, cilantro, parsley, cumin, chili powder, salt, baking powder, and tahini. Process until mixture is coarsely ground but holds together.
  3. Portion mixture into 4 oz patties. Refrigerate or freeze patties until firm.
  4. In a bowl, combine corn, zucchini, and tomatoes. Set aside.
  5. In a pot, combine apple cider vinegar, sugar, and mustard seeds. Bring to a boil to dissolve sugar. Pour hot liquid over corn/zucchini .mixture; stir to combine.
  6. Heat a sauté pan over medium heat with canola oil. Sear burgers until crispy and golden brown on both sides. Serve each burger, in a whole wheat bun, with 2 tbsp of relish

Serving size:
1 Slider

Nutrition information:
Per 1 serving: Cal: 440, Total Fat: 12g, Sat Fat: 2g, Sodium: 590mg, Carbs: 70g, Protein: 18g, Sugar: 12g, Fiber: 10g

Recipe Source:
Recipe provided by FLIK Hospitality Group leaving site icon