Falafel burger with salad, spicy tomato sauce (Passata) and lemon tahini

Method

• 1

  The night before, add dried chickpeas to a bowl and cover with water and 1/2 teaspoon of baking soda. Let them soak overnight. The day before, drain chickpeas very well.

• 2

  Add chickpeas, cut onion, parsley, dill, salt, pepper, cumin, coriander, flour to a large bowl and toss to combine. Working in small batches, process in food processor. Texture should be like coarse meal. Cover the mixture and refrigerate for at least an hour.

• 3

  Add an inch of oil to skillet and heat to 180°. Form the falafel: stir in baking powder, add a couple tablespoons of the mixture to the palm of your hand, form a ball, and slightly flatten the ball. The mixture doesn't hold together all that well, so just be gentle and steady with the pressure. Carefully drop the falafel in the oil and fry for 3-5 minutes until medium brown on the outside. Avoid over-crowding the falafel. Be sure the oil is at the correct temperature before adding the next batch. Transfer cooked falafel to a paper towel lined plate to drain.

• 4

  Heat the oil in a skillet over medium heat. Once hot, fry the chili for 1 minute. Reduce the heat and add the passata. Bring back the heat to medium and cook for about 5 minutes.

• 5

  Pour in the soy sauce, maple syrup and cook for 3 more minutes, stirring regularly. Add the diluted cornstarch and mix to combine, cook for about 2 minutes or until thicken.

• 6

  In a small bowl, combine the tahini, lemon juice, olive oil, maple syrup, and salt. Whisk to combine. Add the water and whisk until a creamy dressing forms.

• 7

  Cut the burger buns and toast them in the oven or in a toaster. Add lemon tahini on the bottom, cover with salad leaves and falafel. Top with the spicy tomato sauce and close the burger. Serve immediately.