Falafel Burger Recipe

Imagine biting into a burger that’s not just a meal but a journey, with crispy falafel patties, fresh greens, and creamy tahini all packed into a bun—this is my go-to when I want something incredibly satisfying and full of flavor!

Change your boring old burger night into something awesome with my Falafel Burgers. I love how the aromatic combination of cumin and coriander matches perfectly with plain fresh parsley and cilantro.

The nutty texture from chickpeas (which are soaked and then smashed) complements the spicy taste from cayenne pepper. With toppings like lettuce, tomato, and tahini sauce (which is way creamier than any old burger sauce), it’s a meal I think you’ll enjoy.

Ingredients

• Chickpeas: High in fiber and protein; essential for a nutritious base.
• Parsley: Rich in vitamins A, C, and K; adds fresh, earthy flavor.
• Cilantro: Contains antioxidants; introduces a citrusy zest.
• Onion: Provides sweetness and depth; packed with flavonoids.
• Garlic: Enhances flavor with a spicy punch; known for heart health benefits.
• Cumin: Earthy spice that aids digestion; adds warmth and complexity.
• Ground Coriander: Nutty and citrusy; complements other spices.
• Cayenne Pepper: Offers heat; boosts metabolism and adds zing.
• Tahini Sauce: Creamy and savory; high in healthy fats and calcium.

Ingredient Quantities

• 1 cup dried chickpeas, soaked overnight
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1/2 tsp baking powder
• 2 tbsp all-purpose flour
• Salt to taste
• Black pepper to taste
• Oil for frying
• 4 hamburger buns
• Lettuce leaves, for serving
• Tomato slices, for serving
• Cucumber slices, for serving
• Tahini sauce, for serving

How to Make this

1. After soaking the chickpeas overnight, drain them and rinse under fresh water. Next, dry them thoroughly with paper towels, ensuring that no extra moisture remains. This prep is essential for developing a crispy texture on the chickpeas after baking.

2. A food processor is a kitchen device used for chopping, slicing, and grating. It can also be used for pureeing ingredients, which you certainly could do if you wanted to make hummus. But the mixture of chickpeas, parsley, cilantro, onion, and a few spices that you’ve just pulsed together in the food processor is almost the exact opposite of a paste. These are the components you need to form falafel.

3. Include the baking powder and the flour together with the mixture and give it a few more pulses to ensure total unification. When you form the mixture into a ball, it should hold tight and not fall apart. If it does, however, and you know it’s not just the fizz of the baking powder that makes it seem unlikely to hold together, then sprinkle in some more flour and try balling it up again.

4. Place the mix in a bowl, cover it, and refrigerate for no less than half an hour. This step is necessary for the mix to become malleable enough to form into burger patties.

5. Form the mixture into 4 equal patties that are of approximately the same size as your hamburger buns.

6. In a big, deep pan or frying pan, heat oil over medium heat. You should have sufficient oil to cover the patties halfway.

7. When the oil is hot, carefully add the falafel patties and fry for 3 to 5 minutes on each side or until golden brown and crisp.

8. Using a slotted spoon, remove the patties and drain them on paper towels that have been placed on a plate to collect the oil. This will ensure that the remaining oil does not drip onto your counter.

9. If you want to add some crunch, toast the hamburger buns lightly. This is an optional step.

10. Build the burger by arranging a falafel patty on the bottom part of each bun, adding the greens, including a few slices of tomato and some rounds of cucumber, and drizzling the tahini on top. Place the top half of the bun over the stack and enjoy your burger!

Equipment Needed

1. Large bowl
2. Paper towels
3. Food processor
4. Measuring spoons
5. Measuring cups
6. Mixing bowl
7. Plastic wrap or a lid for covering
8. Frying pan or deep pan
9. Spatula
10. Slotted spoon
11. Plate
12. Toaster (optional for buns)

FAQ

• Can I use canned chickpeas instead of dried chickpeas for this recipe? Unfortunately, no. For authentic texture and flavor, it’s best to use dried chickpeas that have been soaked overnight.
• How do I prevent the falafel mixture from falling apart while frying? Ensure that the mixture is well chilled before forming patties. Also, avoid adding too much water; the mixture should hold together well when pressed.
• Is it possible to bake the falafel patties instead of frying them? Yes, you can bake them at 375°F (190°C) for about 25-30 minutes, flipping halfway through, for a healthier option.
• Can these falafel burgers be frozen? Absolutely. You can freeze uncooked patties on a baking sheet, then transfer them to an airtight container for longer storage. They can be fried or baked straight from the freezer.
• What can I substitute for fresh parsley and cilantro if I don’t have them? You can use dried herbs, though fresh herbs are highly recommended for the best flavor. Adjust the quantity to taste since dried herbs are more concentrated.
• What can I serve with falafel burgers? They pair well with a side of tabbouleh, a simple salad, or even sweet potato fries. Don’t forget the tahini sauce for an added burst of flavor!

Falafel Burger Recipe Substitutions and Variations

Dried chickpeas: Substitute with one can (15 oz) of chickpeas that have been drained and rinsed; albeit with a potentially differing texture.
Parsley (fresh): Use fresh spinach or basil in its place. Both of these can replace parsley in recipes that don’t need parsley’s distinct flavor (in dishes that are spinach or basil in nature, as opposed to those that are parsley in nature).
Cilantro that is fresh: If fresh cilantro is not preferred, use fresh mint or more parsley.
All-purpose flour: Use chickpea flour instead, and ensure it is gluten-free.
Tahini Sauce: As a substitute for topping, try using hummus or yogurt sauce instead.

Pro Tips

1. Ensure Thorough Drying: After soaking and rinsing the chickpeas, make sure they are thoroughly dried using paper towels. Any excess moisture can prevent the falafel from holding together and achieving the desired crispy texture.