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Epic Falafel Burger Recipe

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★★★★★

4.5 from 90 reviews

This Epic Falafel Burger recipe features crispy, golden falafel patties made from chickpeas, spices, and fresh vegetables, fried to perfection and then baked for an extra firm texture. Served on a bun with fresh tomatoes, cucumbers, red onions, lettuce, and your choice of vibrant sauces like quick cucumber, dill, tahini, or cilantro sauce, these hearty burgers make a delicious plant-based meal perfect for lunch or dinner.

Ingredients

Scale

Main Ingredients

  • 15-ounce can chickpeas (1 1/2 cups cooked)
  • 2 tablespoons sesame seeds
  • 1 large carrot
  • ½ red onion
  • 3 garlic cloves
  • ½ cup cilantro leaves and tender stems, loosely packed (or parsley)
  • 6 tablespoons flour (or gluten-free flour)
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 tablespoons grapeseed or vegetable oil (for frying)

Burger Assembly

  • 4 buns
  • Tomato slices
  • Cucumber slices
  • Red onion slices
  • Lettuce leaves
  • Quick Cucumber Sauce, Dill Sauce, Tahini Sauce (vegan), or Cilantro Sauce (vegan)

Instructions

  1. Preheat Oven: Set your oven to 375°F to prepare for baking the falafel patties later in the recipe.
  2. Prepare Chickpeas: Drain and rinse chickpeas thoroughly. Dab them dry with a paper towel to remove extra moisture. Place chickpeas in a food processor bowl and add sesame seeds. Process until you get a paste-like consistency. If no food processor is available, mash with a fork or potato masher until mostly smooth. Transfer mixture to a separate bowl.
  3. Process Vegetables: Add carrot, red onion, garlic, and cilantro to the food processor. Pulse until finely ground. Without a food processor, grate the carrot and onion, finely grate the garlic, and chop the cilantro finely. Combine the vegetables with the mashed chickpea mixture in the bowl.
  4. Mix Dry Ingredients: Stir in flour, cumin, coriander, kosher salt, and black pepper evenly to form the falafel mixture. Mix thoroughly until fully combined, then shape the mixture into four round patties on a baking sheet.
  5. Fry Patties: Heat 1/4 cup oil in a medium frying pan over medium heat. Carefully add patties to the pan, and if available, use a splatter screen. Fry each side for 3 to 4 minutes until golden brown, adjusting the heat if necessary to prevent burning.
  6. Bake Patties: Transfer the fried patties to a parchment-lined baking sheet. Bake in the preheated oven for 20 minutes until golden brown and cooked through. Remove and let cool for at least 15 minutes to firm up.
  7. Assemble Burger: While the patties cool, prepare your preferred falafel sauce. To serve, layer each bun with lettuce, tomato, cucumber, and red onion slices, then add a falafel patty and top with sauce. Enjoy immediately or store patties in the refrigerator for up to one week or freeze for longer storage.

Notes

  • For a gluten-free version, use gluten-free flour instead of regular flour.
  • If you don’t have a food processor, manual mashing and grating techniques work well.
  • Keep the falafel patties cool after baking to help them firm up nicely.
  • These patties freeze well; store in an airtight container and reheat before serving.
  • Adjust spices to taste; add a pinch of cayenne for heat or fresh herbs for flavor variation.

Keywords: falafel, chickpea burger, vegan burger, plant-based burger, Middle Eastern falafel, homemade falafel patties, healthy vegan recipe

Find it online: https://dinewithdylan.com/epic-falafel-burger-recipe/