This recipe was created for Club House for Chefs by: Mandel Hitzer, Chef Owner of deer + almond in Winnipeg.
For the Falafel Burger: Soak chickpeas overnight. Drain and cook for 5-10 minutes. Once cooked, combine with the rest of ingredients and pulse in robot coupe.
For the Tzatziki: Peel, seed and grate cucumber. Lightly salt cucumber and brunoised onion and hang to remove excess moisture. Combine with remaining ingredients in a bowl. Season to taste with Club House Sea Salt, French Mediterranean and Club House Black Pepper, Ground and lemon juice.
For the Tahini Spread: Combine all ingredients in thermomixer until smooth. Thin with extra water if too thick.
For the Pickled Cabbage: Thinly shave red cabbage. Combine remaining ingredients in a pot and heat. Once salt and sugar have dissolved, pour over red cabbage.
For Serving: Plate burger and top with Tzatziki, Tahini spread and pickled cabbage.
