These fresh burgers feature tender falafel and a tangle of baby greens and pickled onions. With the mix made ahead, homemade falafel isn’t hard—just shape into patties and fry until golden.
Allergen Note: Contains milk, eggs, wheat.
Using clean hands, shape the falafel mix to form 4 patties, and set them on a plate near the stove. Line another plate with paper towels.
Place the baby kale in a bowl, add a dollop of the tahini dressing, drizzle with olive oil, season with a pinch of salt, and toss to coat.
In a cast-iron skillet or frying pan over medium heat, warm ¼ cup olive oil. When the oil shimmers, add the falafel patties and fry until dark golden and crusty on the first side, 5 minutes. Gently turn the falafel patties and cook until dark golden, 5 minutes longer. Using a spatula or slotted spoon, transfer the falafel patties to the plate with the paper towels to soak up any excess oil. Sprinkle the patties with salt.
Wipe out the pan and return it to the heat. Add the burger buns, cut-side down, and toast to warm, 1 minute.
Place the buns on plates and stack with the falafel patties. Top with the dressed kale and pickled onions and serve warm.