4 Maison Cousin Calabrese Buns
1- 540ml can of chickpeas, rinsed
½ cup each fresh parsley and cilantro, chopped
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. baking soda
¼ cup all-purpose flour, plus extra for dusting
2 tbsp. lemon juice
1 tbsp. sesame seeds, toasted
3 garlic cloves
¼ cup red onion, chopped
4 Maison Cousin Brioche buns, toasted
½ cup red cabbage, thinly sliced
¼ cup red wine vinegar
3 tbsp. garlic aioli
4 green leaf lettuce leaves, washed
½ cup tomatoes, chopped
¼ cup hot pickled peppers, chopped
3 tbsp. tahini
1 tbsp. toasted sesame seeds
Handful of cilantro leaves, washed
4 tbsp. of beet hummus
2 cups vegetable oil
1. To a large food processor add all falafel patty ingredients. Process until blended with no remaining clumps but not pureed.
2. Dust hands with flour and form mixture into 4 patties. Place onto a piece of parchment paper and set aside until ready to fry.
3. In a small bowl add cabbage and vinegar. Pickle cabbage for 20 minutes.
4. In a small bowl, stir together tomatoes and peppers.
5. In a large saucepot, bring vegetable oil to 375°F. Adding one at a time, using a metal lifter, gently submerge each patty into oil. Fry for roughly 6-10 minutes until golden and puffed. Place cooked patty onto paper towel to drain excess oil.
*Oil should not be too hot as it will burn the falafel patty on the outside, leaving the center raw.
6. Build each burger: Divide and spread garlic aioli on bottom halves of bun. Top each bun with lettuce, patty, tomato salsa, pickled cabbage and sesame seeds. Drizzle with tahini and garnish with a few cilantro leaves. Spread beet hummus onto underside of top bun and place on top of burger. Serve with a side of sliced cucumbers and olives.