I like falafel in any form. It’s crispy, aromatic, savory, and because it has so much protein it’s very filling. Made with chickpeas, herbs, and spices, these falafel burgers are not only delicious but totally satisfying and arguably just as good as any traditional burger.
WHAT YOU WILL NEED TO MAKE FALAFEL BURGERS
- For the falafel burgers: you’ll need canned chickpeas, chickpea flour, red onion, fresh parsley, fresh cilantro, garlic, lemon juice, ground cumin, ground coriander, and salt.
- For the tzatziki sauce: the sauce compliments this burger perfectly. To make it you’ll need plain non-dairy yogurt, cucumber, fresh dill, lemon juice, salt, and pepper.
- For a perfect burger: you’ll want soft burger buns, lettuce, tomato, and more onion for topping. The fun part about burgers is that this part is totally customizable, so feel free to add or omit whatever you like.
HOW TO MAKE FALAFEL BURGERS
For the Tzatziki Sauce:
- Grate the cucumber. Then using a kitchen cloth or paper towel, squeeze the excess liquid from the grated cucumber.
- Chop the dill. Finely chop the dill.
- Mix the sauce. In a small box, add the yogurt, cucumber, dill, lemon juice, salt, and pepper. Mix to combine.
For the Burgers:
- Drain the chickpeas. Drain and rinse the canned chickpeas.
- Chop the onions. Chop half of the onion. You’ll need the other half to slice for topping the burgers. This will help make them easier to blend in the food processor.
- Chop the herbs. Roughly chop the parsley and cilantro.
- Juice the lemon. Slice and juice half the lemon.
- Blend. To a food processor, add the chickpeas, onion, parsley, cilantro, garlic cloves, lemon juice, cumin, coriander, and salt. Blend until ingredients are all combined.
- Mix in the chickpea flour. Transfer the blended mixture to a medium bowl and mix in the chickpea flour.
- Form into patties. Form the falafel mixture into burger-like patties.
- Refrigerate. Chill the patties in the refrigerator for 10-15 minutes.
- Fry the patties. In a skillet, heat the oil on medium heat. Fry the falafel on both sides until dark brown, about 3 minutes on each side. Remove patties from heat and set them aside to cool.
- Build your burgers. Slather on the tzatziki sauce, lettuce, tomato, and onion sauce, and enjoy!
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Falafel Burgers
- Total Time: 30 minutes
- Yield: 2 1x
Ingredients
Units
Scale
Falafel Burgers
- 1 cup Canned Chickpeas (Drained)
- ⅔ cup Chickpea Flour
- ½ Red Onion
- ½ cup Fresh Parsley
- ¼ cup Fresh Cilantro
- 4 Cloves of Garlic
- 1 tbsp Lemon Juice
- 2 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Salt
- 2 Burger Buns
- ¼ cup High-Heat Oil (I used avocado Oil)
Tzatziki Sauce
- 1 cup Plain Non-Dairy Yogurt
- ¼ cup Grated Cucumber
- 1 tbsp Chopped Dill
- 1 tbsp Lemon Juice
- ½ tsp Salt
- ½ tsp Black Pepper
Instructions
Falafel Burgers
- Drain and rinse the chickpeas.
- Roughly chop half the onions and slice the other half for topping.
- Roughly chop the cilantro and parsley.
- Slice and juice half lemon.
- To a food processor, add the chickpeas, onions, parsley, cilantro, garlic cloves, lemon juice, cumin, coriander, and salt. Blend until ingredients are coarsely combined.
- Add the mixture to a bowl and stir in the chickpea flour.
- Form the mixture into burger-sized patties.
- Chill the patties in the refrigerator for 10-15 minutes.
- In a skillet, heat the oil to 350° F.
- Fry the patties for 2-3 minutes on each side or until dark brown. Set aside to cool.
Tzatziki Sauce
- Grate the cucumber. Then using a kitchen cloth or paper towel, squeeze the excess liquid from the grated cucumber.
- Finely chop the dill.
- In a small bowl, add the yogurt, cucumber, dill, lemon juice, salt, and pepper. Mix to combine.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
Keywords: burger, dinner, falafel, lunch, plant-based, vegan
