• 2 cups falafel mix
• Olive oil
• 4 Tbsp hummus
• 4 Tbsp tzatziki sauce
• 4 slices cheese
• 1/2 cucumber, thinly sliced
• 8 very thin slices of red onion
• 8 very thin slices of tomato
• 1/2 cup sprouts, or lettuce
• 3 cups (500 grams) soaked chickpeas Note: use dried chickpeas that have been soaked overnight, but do not cook them.
• 1/2 medium red onion, peeled and cut in quarters
• 3 cloves of garlic, peeled
• 1 small Serrano pepper
• a large handful of parsley
• a large handful of cilantro
• Zest of 1 lemon
• 1 Tbsp fresh lemon juice
• 1 Tbsp ground coriander
• 1 Tbsp ground cumin
• 1/2 Tbsp salt
• 1/2 tsp baking powder
• 3 Tbsp all purpose flour, or chickpea flour
• Vegetable oil for frying

TAHINI SAUCE
• 1/2 cup tahini (sesame paste)
• Juice of 1/2 lemon
• Pinch of salt
• Water for thinning

FALAFEL
① Measure out 3 cups (500 grams) of soaked and drained chickpeas. Note: you are starting with dried chickpeas that have been soaked, but not cooked.
② Put the soaked beans, fresh herbs, onion, garlic cloves, hot pepper, lemon zest and juice, spices, salt, baking powder, and flour in the bowl of a full sized food processor. Your machine will be full. Note: if your machine is smaller, do this in batches.
③ Pulse the machine repeatedly to break everything down.
④ Stop the machine and scrape down the sides. Run again until the mixture is evenly blended but still has some texture, like coarse sand. It should hold together when you squeeze it between your fingers, but also fall apart easily. It should have a texture similar to wet sand. Note: you can refrigerate the mixture at this point for up to 2 days ahead of time.
⑤ Using your hands or a small cookie scoop portion out the mixture and roll into balls or form patties. The mixture will be delicate, so use a gentle touch.
forming balls or patties of falafel
⑥ If you are using a deep fryer or a deep pot for frying, heat your oil to about 340F. Use a thermometer to check the temperature. Your oil should be at least 3 inches deep. Note: You can also shallow fry patties in a pan on the stove.
⑦ When the oil is hot, gently lower the balls or patties into the oil with a slotted spoon. Work in batches so you don't crowd your pan. Fry the falafel for about 2 to 3 minutes, until they are a nice deep brown on the outside and fluffy inside. If they are getting too dark, lower the temperature of your oil. If they are not turning golden within a minute, turn up the temperature a bit.
⑧ Drain on paper towels. Serve hot with tahini sauce.
⑨ Make the tahini sauce by mixing the tahini, lemon juice, salt, and enough cold water to make a sauce. Taste to adjust the lemon and salt. Note: be sure to stir your jar of tahini thoroughly before measuring, as it separates.

BURGER
① Divide the falafel mix into 4 1/2 cup portions and gently roll into balls. Place the balls between sheets of waxed or parchment paper and flatten. You can use a heavy cast iron skillet, or even a tortilla press! Keep chilled until ready to fry.
② Lightly coat the bottom of a nonstick skillet with oil. Heat until hot and then, working in batches if necessary, fry the burgers until crispy and browned on the first side. Then flip (gently!) and cook until browned and crisp on the second side.
③ Spread a layer of tzatziki on the bottom of four Gourmet Sandwich Rolls. Top with your falafel burger patties. Add your cheese. Top the cheese with your cucumber slices. Follow with your red onions and tomato slices. Finish the stack with your sprouts or lettuce.
④ Spread a layer of hummus on the upper bun and serve hot.