Falafel Veggie Burgers

-1 Add the chickpeas, garlic, red onion spinach, cilantro and parsley to a blender or food processor and pulse together until a textured paste forms- you may need to scrape down the sides every now and then. The mixture should still have small pieces of herbs and chickpeas and doesn't need to be fully pureed. *See pictures above
-1 Transfer the mixture to a large bowl and add in the spices, sesame seeds and flour. Mix together using your hands, making sure everything is evenly mixed. If the mixture is too pureed, I suggest adding an extra 2-3 tbsp of flour.
-1 Form 4 palm-sized burgers with the mixture. 
-1 BAKE OR PAN-FRY:   Pan-fry: heat a skillet with about 2 tbsp olive oil on medium heat. Cook the burgers for about 5-7 minutes on one side, and flip them for another 5 minutes.   Bake: preheat the oven to 375 F. Place the burgers on a parchment lined sheet pan and drizzle them with olive oil. Bake them for 12 minutes, then flip and bake for an additional 10 minutes.
-1 To make the tahini sauce, combine the tahini, water, lemon juice, salt and garlic in a bowl and whisk together until smooth. Start with 1/4 cup of water and add more as needed to create a smooth sauce. 
-1 Toss the cucumbers, tomatoes and herbs together with the olive oil, lemon juice salt and pepper and serve with your falafel burgers and tahini sauce. 
-1 The burgers can be frozen for up to 3 months.