Falafel Burgers Recipe

I took classic chickpea falafel and turned it into Falafel Burgers using a surprising pantry staple that keeps them light and easy to form.

I used to think falafel only belonged in a pita, but these Falafel Burgers made me change my mind. They get seriously crisp on the outside and stay light and fluffy inside, each bite hitting with bold flavors and a sneaky tang that keeps you reaching for more.

I mash drained chickpeas and finish the plate with a quick tahini drizzle, because why not, it pulls everything together. You’ll want one bite now, then another, and before you know it you’re wondering how something so simple could taste this bold.

Give them a try, I dare you.

Ingredients

• Chickpeas: hearty, rich in protein and fiber, they make falafel creamy and filling.
• Parsley: fresh herb, high in vitamin K and C, brightens flavors and cuts richness.
• Cilantro: optional, adds citrusy green punch, full of antioxidants, some people dislike it.
• Garlic: bold savory bite, offers allicin for health, gives falafel that punchy flavor.
• Cumin and coriander: warm, earthy spices, low calorie, they add depth and Middle Eastern notes.
• Tahini: sesame paste, rich in healthy fats and calcium, gives a nutty creamy sauce.
• Lemon juice: bright acidic kick, balances richness, adds tang and freshness to sauce.

Ingredient Quantities

• 1 (15 ounce) can chickpeas drained and rinsed, about 1 1/2 cups
• 1/2 medium yellow onion roughly chopped (about 1/2 cup)
• 3 large garlic cloves minced
• 1 cup packed fresh parsley leaves chopped
• 1/2 cup packed fresh cilantro leaves chopped (optional)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon baking powder
• 3 tablespoons chickpea flour or all purpose flour
• 2 to 3 tablespoons neutral oil (vegetable or canola) for frying
• 4 vegan burger buns
• 4 lettuce leaves
• 1 large tomato sliced
• 1 small red onion thinly sliced
• Pickles for serving (about 8 slices)
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 to 4 tablespoons water to thin tahini
• Salt and pepper for the tahini sauce to taste

How to Make this

1. Make the tahini sauce first so it can chill while you cook: whisk 1/4 cup tahini with 2 tablespoons lemon juice, then add 2 to 4 tablespoons water until smooth and pourable; season with salt and pepper to taste and set aside in the fridge.

2. Drain and rinse 1 (15 ounce) can chickpeas, pat mostly dry, then add to a food processor with 1/2 medium yellow onion (roughly chopped), 3 garlic cloves (minced), 1 cup packed parsley, 1/2 cup cilantro if using, 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Pulse in short bursts until it’s a coarse, slightly chunky paste — dont overprocess into a paste, you want some texture.

3. Scrape the mixture into a bowl, stir in 1 teaspoon baking powder and 3 tablespoons chickpea flour or all purpose flour. If the mix seems too wet add another tablespoon of flour, if too dry add a splash of water or a squeeze of lemon. You want it to hold together when pressed.

4. Chill the mixture 10 to 15 minutes in the fridge to firm up, this really helps the patties keep their shape when cooking.

5. Divide into 4 even portions and form into patties about 3/4 inch thick, pack them together but don’t mash so hard they turn dense.

6. Heat 2 to 3 tablespoons neutral oil (vegetable or canola) in a nonstick or cast iron skillet over medium to medium-high heat. Gently add patties and fry 3 to 4 minutes per side, until deep golden and crispy, lowering the heat if they brown too fast. Test one first if you’re unsure.

7. Transfer cooked patties to a paper towel lined plate to drain a minute or two.

8. Lightly toast 4 vegan burger buns in the same pan or toaster, spread tahini sauce on both sides if you like, then layer 1 lettuce leaf, a falafel patty, a slice of tomato, thinly sliced red onion, and about two pickle slices per burger, top and press gently.

9. Serve hot with extra tahini on the side; leftovers keep in the fridge for up to 3 days and re-crisp nicely in a 350°F oven for 8 to 10 minutes.

Equipment Needed

1. Large mixing bowl (for the tahini and to hold the falafel mix)
2. Whisk or fork (to smooth and thin the tahini sauce)
3. Food processor (to pulse chickpeas, onion, herbs; a blender can work but less ideal)
4. Rubber spatula or sturdy spoon (to scrape and fold the mix)
5. Chef knife and cutting board (for onion, parsley, cilantro, tomato)
6. Nonstick or cast iron skillet (for frying the patties)
7. Measuring cups and spoons (for tahini, lemon, spices, flour)
8. Plate lined with paper towels (to drain cooked patties)
9. Toaster or small pan (to lightly toast the vegan buns)

FAQ

Falafel Burgers Recipe Substitutions and Variations

• Chickpeas: if you’re out, try canned cannellini or navy beans, or cooked green lentils; they bind a bit different so pulse less and press out extra moisture.
• Chickpea flour or all purpose flour: swap with oat flour (just grind oats) or panko/breadcrumbs for a drier mix; almond flour works too but makes patties more fragile.
• Parsley/cilantro: use extra parsley if you skip cilantro, or swap with fresh mint, basil or dill for a brighter twist, use about the same amount.
• Tahini: no tahini? use sunflower seed butter, smooth cashew or peanut butter (not vegan), or plain hummus thinned with lemon juice and water, then season to taste.

Pro Tips

1) Dry the chickpeas really well before you pulse them. If theres too much surface moisture the patties wont get crispy, they’ll steam. Pat them with paper towels and even let them air dry a few minutes.

2) Pulse in short bursts and leave some texture, dont over-process into paste. Test-cook one small patty first to check seasoning and how it holds; if it falls apart add a tablespoon more flour at a time or a tiny squeeze of lemon to tighten it up.

3) Chill the formed mixture and the patties before frying, it actually makes a big difference for holding shape. If youre still getting soft patties, chill longer or add a little more chickpea flour, but dont pack them too firm or theyll be dense.

4) Get the oil hot enough but not smoking, and dont overcrowd the pan. Cook in batches, lower the heat if they brown too fast, and finish by toasting the buns in the same pan for extra flavor. Leftovers re-crisp great in a 350 F oven for 8 to 10 minutes.