Vegan Falafel Burger

Drain the canned chickpeas (30 oz), wash, and drain well. Keep them ready.

In a food processor, add red onion (0.75 cup), garlic (4 cloves), parsley (0.75 cup), and cilantro (0.5 cup). Pulse to mince until finely chopped.

Add the canned chickpeas (30 oz), ground coriander (1.5 tsp), ground cumin (1 tbsp), ground cardamom (0.25 tsp), black pepper (0.5 tsp), cayenne (0.5 tsp), salt (1 tsp), baking soda (0.25 tsp), and lemon juice (1 tbsp) to the processor. Pulse to create a coarse mixture.

Transfer the mixture to a bowl. Stir in the sesame seeds (2 tbsp) and breadcrumbs (0.5 cup). Add enough breadcrumbs to form a soft, doughy consistency. The mixture will become less sticky after chilling.

Chill the falafel mixture for 20 to 30 minutes. Taste and adjust seasoning (salt, tang, spices) as desired. Start 30m timer

Shape the chilled mixture into patties. Pan-fry them on a heavy-bottomed skillet over medium heat for 6 to 7 minutes per side, until golden brown.

For the dressing, blend tahini (0.25 cup), garlic (1 clove), fresh parsley (1 handful), lemon juice (3 tbsp), water (0.25 cup), and salt (0.25 tsp). Adjust salt and tang to taste. Add more tahini for a thicker dressing or more water for a thinner consistency.

Toast the buns (5 burger). Assemble the burgers with [sliced tomato], [sliced onions], [lettuce or greens], the falafel patties, a generous amount of tahini dressing, and [sliced pickles]. Add some [hot sauce] or [hummus] if desired. Serve immediately or in a pita bread.