Spicy Mushroom Falafel Burger | Recipes | Lee Kum Kee Food Professional USA

Ingredients

• 6 oz shiitake mushrooms (stems trimmed), washed, dried, and sliced
• 6 oz. cremini mushrooms, washed, dried, and sliced
• 2 cans garbanzo beans (15 oz per can), rinsed and drained
• 1 cup coarsely chopped yellow onions (approx. ½ large onion)
• 6 cloves garlic, coarsely chopped
• 1 medium jalapeño, coarsely chopped (use whole chile if more heat is preferred)
• 2 cups parsley leaves (packed), wash and dry
• 1 cup cilantro leaves, some stems ok (packed), wash and dry
• 2 Tbsp. all-purpose flour
• 2 large eggs, whisked
• olive oil, a little, for frying falafel patties
• 6 burger buns
• 2 Tbsp. Lee Kum Kee Chiu Chow Chili Oil (with particulate)
• 2 Tbsp. Lee Kum Kee Chiu Chow Chili Oil (oil only, without particulate)
• 1 Tbsp. ground coriander
• 1 1/2 tsp. ground cumin
• 1 1/2 tsp. kosher salt
• ½ tsp. black pepper
• 1 cup Labneh
• 4 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil