Description
This Epic Falafel Burger recipe offers a delicious, plant-based twist on the classic burger by featuring homemade falafel patties made with chickpeas, fresh vegetables, and aromatic spices. Fried to a golden crisp and finished in the oven for perfect texture, these burgers are served with fresh toppings and choice of flavorful vegan sauces, making them a satisfying and wholesome meal.
Ingredients
Scale
Falafel Patties
- 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
Sauces (choose one)
- Quick Cucumber Sauce
- Dill Sauce
- Tahini Sauce (vegan)
- Cilantro Sauce (vegan)
Instructions
- Preheat the oven. Set your oven to 375°F (190°C) to prepare for baking the falafel patties after frying.
- Prepare the chickpea mixture. Drain and rinse the chickpeas, then pat them dry with a paper towel to remove extra moisture. Place them in a food processor along with sesame seeds and process until a paste-like consistency forms. If you do not have a food processor, mash the chickpeas thoroughly with a potato masher or fork. Transfer the mixture to a bowl.
- Process the vegetables. Add the carrot, red onion, garlic, and cilantro to the food processor and pulse until finely ground. Alternatively, grate the carrot and onion, finely grate the garlic, and chop the cilantro by hand. Combine this vegetable mix with the chickpea paste in the bowl.
- Incorporate the spices and flour. Stir in the flour, cumin, coriander, kosher salt, and black pepper until the mixture is well combined. Shape the mixture into 4 evenly sized round patties and place them on a baking sheet.
- Fry the patties. Heat 1/4 cup grapeseed or vegetable oil in a medium frying pan over medium heat. Carefully add the patties and cook for 3 to 4 minutes on one side until golden brown. Flip and fry for another 3 to 4 minutes, adjusting the heat as needed to prevent burning.
- Bake to finish cooking. Transfer the fried patties to a parchment-lined baking sheet and bake in the preheated oven for 20 minutes until golden brown and cooked through. Remove from the oven and let them cool for at least 15 minutes to firm up.
- Assemble the burgers. Place each falafel patty on a bun and top with tomato slices, cucumber slices, red onion slices, and lettuce. Add your choice of quick cucumber sauce, dill sauce, tahini sauce, or cilantro sauce to complete the burger.
- Storage tips. The falafel burgers can be stored in the refrigerator for up to one week and freeze well, making them ideal for meal prepping.
Notes
- Ensure the chickpeas are well dried to avoid a soggy falafel mixture.
- If gluten-free is needed, substitute the flour with a gluten-free alternative.
- Use a splatter screen when frying to minimize oil splashes.
- Let the patties cool after baking to help them firm up and hold their shape better.
- Feel free to experiment with different vegan sauces to customize the flavor.
- These patties freeze well – freeze them individually on a tray before storing in a sealed container for convenience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Keywords: falafel burger, vegan burger, chickpea patties, vegan sandwich, Middle Eastern falafel, healthy burger
