Preheat oven to 375 degrees. Thoroughly rinse produce and pat dry. Finely mince garlic cloves. Cut 5-6 thin rounds of cucumber for garnishing, then peel remaining cucumber and finely dice. Peel red onion and slice 2 thin rounds for garnishing the burger. Finely dice remaining onion. Slice 3-4 thin rounds of tomato for burger and then finely dice remaining tomato. Half lemon, removing any seeds. Finely chop parsley. Rinse and drain chickpeas.

In a mixing bowl, combine half the garlic, half the diced red onion (to taste), diced tomato, diced cucumber, and half the parsley. Mix together with half the Vegenaise, juice of the lemon to taste, and a pinch of salt and pepper. Mixture should create a slightly creamy dressing on the salad. Set aside in refrigerator to chill while you get to work making the burgers.

In another mixing bowl, combine the remaining Vegenaise with the Harissa spice to taste. Season with a pinch of salt and pepper. Set aside in refrigerator until ready to serve. Halve the pretzel buns and place in the oven to warm/toast for 5 minutes, or until desired toastiness is achieved.

In another mixing bowl, combine the drained chickpeas, the remaining garlic, the remaining parsley, 1 Tbsp. olive oil, and a pinch of salt and pepper. Using a potato masher or fork, mash the chickpeas until relatively smooth with a few noticeable lumps. Once mashed, add the chickpea flour and combine. Then form the mixture into 2 1" thick patties.

In a medium pan, warm 1 Tbsp. olive oil over medium heat. Once hot, add the 2 falafel patties and cook on each side for 6-8 minutes, or until crisped and browned throughout. Transfer finished burgers to a paper towel-lined plate to soak up any remaining oil.

Place a warmed bun on a plate. Slather Harissa aioli on bottom of bun and layer with some cucumber slices. Place a falafel patty atop the cucumbers and top with onion and tomato slices. Slather more aioli on top bun. Place a bowl of Jerusalem Salad next to the burger.