Vegetarian burgers with falafel, cabbage, and pickled peppers

Ingredients:

Coleslaw

• 2 cups shredded red cabbage
• 2 tablespoons extra-virgin olive oil
• 1 tbsp lemon juice
• 1 teaspoon of honey
• 1/4 cup chopped fresh mint

Tahini spread

• 1/4 cup tahini (sesame paste)
• 1 tbsp lemon juice

Chickpea falafel

• Half an onion, coarsely chopped
• 3 green onions, coarsely chopped
• 1 crushed clove of garlic
• 1 cup coarsely chopped fresh parsley
• 1 tsp ground cumin
• 1 teaspoon ground coriander
• 2 cans (425g each) canned chickpeas, rinsed
• 1/3 cup chickpea flour
• 1/3 cup olive oil, for frying
• 4 sesame hamburger buns
• Pickled pepperoncini and/or pickled cucumbers, sliced ​​into rings

Preparation:

1. Coleslaw:
   
   Combine the cabbage, olive oil, lemon juice, honey, and mint in a medium bowl. Season with salt and pepper to taste.
2. Make tahini spread:
   
   Combine tahini, lemon juice, and 1/4 cup water in a bowl. Add up to 2 more tablespoons of water until the mixture reaches the consistency of mayonnaise. Season with salt and pepper to taste.
3. Falafel made from chickpeas and chickpea flour:
   
   In a food processor, puree the onion, green onions, garlic, parsley, cumin, coriander, and 1/2 teaspoon each of salt and pepper. Mash 1/2 cup of chickpeas in a small bowl with a fork; set aside. Add the chickpeas, except for the reserved ones, to the food processor and process until smooth (the mixture should be smooth but not pasty; a few chickpeas may remain whole).
4. Transfer the mixture from the food processor to a large bowl; add the chickpea flour and reserved chickpeas, and fold with a spatula until smooth. Form the chickpea mixture into four patties, 10 cm wide (1–2 cm thick). Place on a plate lined with waxed paper. Cover loosely and refrigerate for at least 30 minutes or overnight.
5. Heat olive oil in a large nonstick skillet over medium heat. Add 2 patties and cook until crispy and dark brown, about 4 minutes. Carefully flip and cook until golden brown on the other side and the patties are heated through in the center, another 3–4 minutes.
6. Repeat with the remaining patties. Spread tahini spread on the buns. Serve the patties on buns with coleslaw and pickles.