Sesame Falafel Burgers with Pickled Onions

FEATURING MONJAY MEZZA’S SESAME FALAFELS

Not much needs to be done to enjoy our products, Break open a packet of your favourite crackers or cut a carrot into batons and dip away. Or simply arrange our delicious finger foods on a platter and watch them crowd around. But the potential of our range is so much more, and we want to prove it. So we've created our very own recipe page to show you the versatility of our products. Dips to marinate or bake with, finger food transformed into main meals - the limit is your imagination.

MAKES: 8 falafel sliders

COOK TIME: 15 minutes

We’re always on the lookout for innovative and delicious ways to satisfy your taste buds. Today, we’re taking a culinary journey to the heart of the Middle East with our sensational recipe for Sesame Falafel Burgers!

Falafel, those golden-brown nuggets of delight, have been a beloved part of Middle Eastern cuisine for centuries. They’re a true testament to the region’s rich culinary heritage and a vegetarian delight that’s loved worldwide. But that’s no reason to stop innovating.

We’re elevating this classic dish to new heights by transforming it into a burger that’s bursting with flavour and texture.

Crispy sesame falafel patties, creamy tahini sauce, crisp lettuce, cucumber and a tangy sweet onion pickle. A fusion of cultures and flavours. It’s a harmonious blend of tradition and innovation that’s sure to impress both your taste buds and your dinner guests.

Whether you’re a dedicated fan of Middle Eastern cuisine or just someone looking to add a little twist to your burger game, these Sesame Falafel Burgers are a must-try. Let’s get into it.

Ingredients

½ cup water
¼ cup white vinegar
¼ apple cider vinegar
1 ½ tablespoons of honey
Salt
A red onion, sliced thinly (with a mandolin, ideally)
Monjay’s Sesame Falafel
8 brioche slider buns
Monjay’s Tzatziki Dip
Monjay’s Tahini Dip
A Lebanese cucumber, sliced thinly
A baby cos, leaves separated and washed

Method

Combine the water, vinegars, honey, a teaspoon of salt and the peppercorns in a small saucepan and bring to a simmer. Pack the onion into a sterilised, heat-proof jar, and then very carefully pour the hot pickling liquid over the onions.

Allow the onions to cool for around half an hour, at which point they’re ready to be used. They’ll get better over a day or two, so feel free to make these in advance. Cover and keep refrigerated for up to a fortnight.

Heat the sesame falafel in the oven according to packet directions.

Slice the brioche buns lengthwise and, if you like, warm in the oven.

When ready, spread some Tahini Dip on one half of the buns and the Tzatziki on the other half. Place a falafel on the Tahini, top with a few slices of the cucumber, some of the tangy onion pickle and a baby cos leaf. Press the top halves down and eat them before anyone else notices.

Monjay Mezza is the home of traditional Middle Eastern Dips, Finger Food and Desserts.