Step 1

Drain the chickpeas and transfer to the bowl of your food processor. Add the green onions, garlic, cilantro, parsley, lemon zest, cumin, salt and red pepper flakes. Pulse 6 to 8 times until finely chopped and well blended. Sprinkle the baking powder and 4 tablespoons of the flour over the chickpea mixture and pulse 2 to 3 more times to combine. Test the falafel mixture by picking some up and squeezing it into a small ball with your hands. The mixture shouldn’t be too sticky and should just hold together. If the mixture easily falls apart, add 1 or 2 tablespoons of the remaining flour and pulse to combine.

Step 2

Transfer the mixture to a bowl or container, cover and place in the fridge for at least 1 hour or up to 24 hours. This allows the starch for the beans to come out, allowing the mixture to hold together while frying.

Step 3

Meanwhile, prepare the toppings for the burgers. Lightly pickle the red onions by tossing them with the vinegar, sugar and 1/2 teaspoon of salt in a small bowl and set aside for at least 20 minutes. In a separate bowl, whisk together the tahini, cumin, garlic, lemon juice and 3 tablespoons of water. Season with salt. If needed, add another tablespoon of water to reach a saucy consistency. Set out the buns, sprouts or lettuce, cucumbers, tomatoes and feta for assembly.

Step 4

Once the falafel mixture is chilled, divide it into four pieces and shape into burgers roughly the same size as your buns.

Step 5

Heat the oil in a high-sided skillet over medium-high heat to 375 degrees F. Fry the falafel burgers until golden brown, 3 to 4 minutes per side, reducing the heat if the burgers are browning too quickly.

Step 6

Serve the falafel burgers on the buns topped with sprouts or lettuce, cucumbers, tomato, pickled onions, tahini sauce and feta.