Falafel Burger from Bourbon Steak by Michael Mina

serves many
Ingredients
2 c fava beans (fresh, shelled, blanched, and peeled)
1/2 c English peas, shelled and blanched
1/4 c flat-leaf parsley leaves, chopped
1/4 c dill, chopped
1/4 c cilantro, chopped
3 scallions, finely chopped (green part only)
1 clove garlic, minced
1 tsp cumin seeds, ground and toasted
1 tsp ground coriander
1/2 tsp red pepper flakes
1 c Wondra flour
Kosher salt, to taste
Black pepper, freshly ground, to taste
Grapeseed oil, for cooking
Method
Drain the fava beans and peas. Let them dry on paper towels. In a food processor, combine fava beans, peas, parsley, dill, cilantro, scallions, and garlic. Pulse until coarsely chopped. Scrape the sides of the food processor, and pulse again until the mixture comes together. Even when thoroughly mixed, the mixture should still have some small chunks. (You can tell the mixture is mixed properly when you can hold it in your hand and it doesn’t crumble.) Transfer the mixture to a large bowl.
Stir in cumin, coriander, red pepper flakes, 1/4 teaspoon salt, and pepper. Use a two-ounce scoop to form the mixture into balls. Press the balls firmly into patties, making sure there are no cracks around the edges. At this point, you can fry one patty in oil (heat it up to 375°F) to make sure that the mix is seasoned properly.
Place the rest of the patties on a medium-sized baking sheet lined with parchment paper. Chill the patties for at least one hour, but no more than one day. Right before frying the rest of the patties, place Wondra flour on a baking sheet or baking dish. Gently coat the falafel patties in the Wondra. Dust off any excess flour.
Set a large cast-iron skillet or sauté pan over medium-high heat. Add 1/2 or 3/4 inches grapeseed oil to the pan. Heat oil to 375°F. Add four patties at a time and cook on both sides until golden brown. (That will be about two minutes per side.) Using a slotted spoon, remove the falafel and transfer to a plate lined with paper towels. Season with salt.
To serve: Top each patty with baby arugula and a tomato-scallion relish, stuff between burger buns of your choice, and serve with a side of tahini sauce.
NOTE: It is important not to overcrowd the pan when frying the falafel patties; fry them in batches so that there are at least two inches between each one. You can reuse the oil a maximum of two or three times. In between batches, scoop out any floating pieces of falafel from the oil. Always make sure you maintain an oil temperature of 375°F.
Bourbon Steak by Michael Mina is located at 19999 West Country Club Drive.