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A vegan burger with a sesame seed bun on a white plate. The burger consists of a patty made from plant-based ingredients, topped with a slice of tomato, red onion, and a piece of lettuce. The background is a blurred wooden surface.
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Falafel Burger Recipe

Prep Time1 hour 30 minutes
WORK TIME30 minutes
Cuisine: Middle eastern
Servings: 10 yields

Ingredients

For the falafel:

  • 2 cups 400g dried chickpeas, don’t use canned
  • 1 small Onion
  • 3-5 garlic cloves
  • ⅓ bunch Parsley
  • ½ bunch Cilantro
  • 4 tablespoons 30g Flour/breadcrumbs or chickpea flour for gluten free version
  • 1¼ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 2 teaspoons baking soda
  • Oil for frying

For serving:

  • Burger buns
  • Tahini sauce
  • Sliced tomatoes
  • Pickles
  • Red onion
  • Lettuce

Instructions

  • DIRECTIONS
    1. Put the chickpeas in a large bowl and cover them with about 2-3 inches of cold water. Let soak overnight, then wash and drain.
    2. To a food processor add roughly chopped onion, garlic cloves, parsley, coriander and spices. Pulse for 30-60 seconds. Add drained chickpeas to the food processor, process until smooth but still crumbly.
    3. Transfer to a large bowl, add breadcrumbs/flour and mix until combined. Cover and refrigerate for 1 hour.
    4. Remove falafel mixture from the fridge and shape into burger patties.
    5. In a large pan or skillet heat olive oil. Fry falafel burger over medium-high heat for 2-3 minutes on each side. Transfer to a paper towel. Second option: spray with cooking oil and bake the burgers for 25 minutes at 200C (400F).
    6. Spread some tahini sauce or hummus on the burger bus, place the burger on top. Garnish with tomato, red onion, pickles and lettuce.
    Notes:
    • If your food processor is not big enough, make the falafel mixture in two batches.
    • You can refrigerate falafel mixture up to 3 days (covered).
    • You can freeze falafel mixture up to a month.
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