Crispy yet crumbly falafel, richly spiced with cumin, coriander, and chili powder. Balanced with a bright, fresh parsley and lemon tahini sauce.
For the burgers:
1 small red onion, chopped
2 cloves garlic, grated or finely chopped
1 large handful parsley, chopped
4 tablespoons flour
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon chili powder
1 1/2 teaspoons turmeric
1/4 cup vegetable oil
For the Tahini Sauce:
1/2 cup tahini paste
3 tablespoons water
Combine the chickpeas,onion, garlic, parsley, flour, spices, and salt, and pulse until the mixture is well combined. Form the mixture into 4 large patties.
Heat the oil in a large, nonstick skillet set over medium-high heat. Cook for about 3 minutes per side.
Make the tahini sauce: Whisk the tahini paste with the water, lemon juice and zest, salt, and freshly ground black pepper in a mixing bowl.