Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, fala'philia' burger. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Fala'philia' Burger is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Fala'philia' Burger is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook fala'philia' burger using 25 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Fala'philia' Burger:
- Make ready 250 grams chickpeas Dried
- Make ready 1 bunch Parsley (leaves and stalks)
- Prepare 1 bunch Coriander leaves
- Get 2 teaspoons coriander seeds Whole
- Get 2 teaspoons cumin seeds Whole
- Get 1 teaspoon Baking soda
- Take 2 tablespoons Breadcrumbs
- Make ready 3 teaspoons dill Dried leaves
- Prepare 1 onion Medium-sized
- Make ready 5 cloves Garlic - 6
- Get 1 teaspoon Sesame seeds
- Get to fry Sunflower oil
- Prepare to taste Salt
- Take 1 tablespoon water
- Get 1 tablespoon flour
- Take 100 grams chickpeas Boiled and peeled
- Prepare 3 cloves Garlic - 4
- Prepare 1 tablespoon Tahini
- Prepare 3 teaspoons Lemon juice
- Take 1 tablespoon Olive oil
- Prepare to taste Salt
- Get Iceberg lettuce
- Take Tomato
- Make ready Cucumber
- Make ready Dill pickle
Steps to make Fala'philia' Burger:
- Soak the dried chickpeas overnight until they double in size. Do not use cooked chickpeas (eg: canned ones) for making falafel; they'll become soggy and won't have body.
- Crush the chickpeas in a food processor/blender COARSELY until they are the size of whole peppercorns. Ignore the peels.
- In an itsy-bitsy tempering pan :), toast the coriander and cumin seeds until fragrant and grind them coarsely on a mortar pestle (or mixer).
- Time to mix up the dry ingredients: Add the ground spices, baking soda, breadcrumbs, dried dill leaves and salt to the ground chickpeas and mix until very well combined.
- Roughly chop up your greens. This is a good recipe to use up all those parsley stalks in your fridge after the leaves have been used up.
- Chop up the onion and garlic and throw them in with the leaves into a blender. Blend until a smooth green pesto-like consistency is achieved.
- Mix the wet and dry ingredients together very well. At this point, if the mixture is too moist, add a tablespoon of regular flour. If it is too dry, let it rest for about 10 minutes and check consistency again; the salt in the dry ingredients will draw out the moisture from the greens. If still dry, add a little water. Basically, we want a wet cookie dough like texture.
- Once you're happy with the texture, roll out patties with the mixture into sizes based on the previous calculation (see Fun'ky' Pesto Burger recipe). This recipe should be enough for four 1cm thick patties. Strew sesame seeds over the patties and pat them gently with your finger. Refrigerate these open in a fridge for at least 1 hour.
- Meanwhile, let's get to making the hummous. Add the cooked chickpeas and garlic (chopped) into a blender and pulverize until a smooth yet thick paste-like consistency.
- Now, add the tahini, lemon juice and salt and continue blending. When the tahini has thickened, the mixture will no longer move about in the blender. At this point, slowly drizzle in the olive oil while the blender is running and let it go for 10 seconds. This will make the hummous paste-like yet light (because oil+aeration = fluffiness).
- With the hummous ready, let's prepare for assembly! Since we'd like to have cucumber but not compromise on the thickness and bite factor, shave ribbons of cucumber using a vegetable peeler. Don't toast your bun for this burger. Make sure they're warm yet moist (like a pita bread!)
- Bring the oil to temperature and drop in the patty. Quickly reduce the heat to between low and medium-low. Let it fry for a good 3-4 minutes per side. Crank up the heat for the last 30 seconds to give the patty its trademark golden brown colour and crispness. Take out and drain on a strainer for about 5 minutes.
- Now we're ready for assembly! Serve this bad boy with some veggie sticks and slightly diluted (see tips below) hummus.
So that’s going to wrap this up with this special food fala'philia' burger recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
