Falafel-Bulgur Burgers

To cook the bulgur wheat, measure together the bulgur, water and salt in a saucepan. Bring to a boil and reduce the heat to a simmer. Cook, covered, for 12 minutes. Remove from the heat and allow to sit for an additional 5 minutes. Fluff with a fork and allow to cool.

While the bulgur is cooking, finely chop the garlic in a food processor. Add the chickpeas and pulse until broken up. They should not be completely smooth, but there should be no whole chickpeas remaining.

Add the baking powder, tahini, lemon juice, spices, herbs and egg to the processor bowl. Process until well combined.

Add the cooked bulgur, and pulse several times to thoroughly mix. The mixture should still have some texture from the bulghur, but processed enough so it holds together. Season with salt and pepper to taste.

Divide the mixture into four patties, and set them on a parchment-lined sheet tray.

Heat a griddle or nonstick sauté pan over medium heat and add the grapeseed oil. Place the burgers on the hot griddle or pan, and cook until browned and crisp on the outside and warm all the way through, about 5 minutes per side.

While the burgers are cooking, prepare the tzatziki sauce. In a small bowl, mix together the yogurt, cucumber, lemon juice and herbs. Season with salt and pepper to taste.

Place the burgers on the toasted buns followed by a generous dollop of the tzatziki sauce. Top with the tomatoes and bibb lettuce, and serve.