Tell me how to make Top Chef Junior Falafel Burger.
Here's a recipe for Top Chef Junior Falafel Burger:

Ingredients:

Falafel

• 15 oz chickpeas, 2 cans, drained and rinsed
• 1 red onion, chopped
• 3/4 cup fresh parsley, chopped
• 4 cloves garlic, chopped
• 1 tablespoon lemon juice
• 2 teaspoons cumin
• 1 teaspoon salt, plus more to taste
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1 cup bread crumbs
• 3 eggs
• oil, for cooking

Spiced Green Tahini Sauce

• 3 cloves garlic, crushed
• 3/4 cup fresh cilantro, coarsely chopped
• 3/4 cup fresh parsley, coarsely chopped
• 1 teaspoon ground cumin
• 2 teaspoons kosher salt, plus more
• 1 cup tahini
• 1/4 cup fresh lemon juice

Pickled Red Onions

• 1 large red onion, sliced into rings
• 1/2 cup distilled white vinegar
• 1 teaspoon kosher salt
• 1/2 cup water
• 1/2 cup sugar
• 2 teaspoons whole coriander
• 2 teaspoons yellow mustard seeds

Cabbage Slaw

• 1/2 small purple cabbage, thinly sliced
• 1 tablespoon apple cider vinegar
• 2 teaspoons salt

Assembly

• 1 tomato, sliced
• 6 whole wheat hamburger buns, toasted

Instructions:

1. Spiced green tahini sauce: Pulse garlic, cilantro, parsley, cumin, and 2 teaspoons salt in a food processor until similar in texture to pesto.
2. Add tahini and lemon juice; process for seconds. With motor running, gradually drizzle in 1⁄2 cup (120 ml) water and process, adding more water to thin if needed, until sauce is light green and the consistency of sour cream. Season with salt.
3. Falafel: To the bowl of a 2-quart (1.9 liters) food processor, add the chickpeas, onion, parsley, garlic, lemon juice, spices, and eggs. Pulse the ingredients together until just incorporated, forming a wet paste. Don’t over-process.
4. Transfer the chickpea mixture to a large bowl and add the breadcrumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1–2 hours, or overnight.
5. Pickled red onions: Place onions in a bowl. Heat vinegar, water, sugar, spices, and salt in a small saucepan over high heat, whisking until sugar is dissolved. Bring to a boil, then strain and pour over onions. Press onions down with a spoon until submerged.
6. Let rest until onions are softened and liquid has cooled, about 25 minutes.
7. Cabbage slaw: In a bowl, combine all ingredients.
8. Remove the chilled falafel mixture from the refrigerator and shape into 6 patties.
9. In a large nonstick skillet, heat about 1 tablespoon of oil over medium heat.
10. Cook burgers in batches of 3 for 3–4 minutes each side, flipping halfway through. Once they are golden brown and crispy, transfer them to a paper-towel-lined plate and sprinkle lightly with salt.
11. Assembly: Spread about 1 tablespoon spiced green tahini sauce on the bottom of each bun. Place a burger on each bun, topping each with a tomato slice, pickled red onions, and cabbage slaw.
12. Nutrition  Calories: 1295 Fat: 101 grams  Carbs: 82 grams Fiber:  13 grams  Sugars: 25 grams  Protein: 20 grams

Enjoy your Top Chef Junior Falafel Burger!