Falafel Burger Recipe

Chickpeas: These are the main ingredient and give the patties their soft, hearty texture.

Onion: Adds a bit of sweetness and crunch when chopped.

Garlic: Gives the falafel a nice, savory kick.

Parsley: Fresh parsley adds a bright, herby flavor that makes the patties taste fresh.

Ground cumin: A warm spice that gives the falafel its classic Middle Eastern flavor.

Ground coriander: Adds a slightly citrusy and nutty taste to the mix.

Salt: Enhances all the flavors in the patties.

Black pepper: Adds a little bit of heat and depth.

Baking powder: Helps the patties stay light and fluffy inside.

Flour: Binds the ingredients together so the patties hold their shape.

Olive oil: Used for frying to get the patties golden and crispy.

Burger buns: The base for your falafel burger, soft and perfect for holding all the toppings.

Lettuce: Adds crunch and freshness to the burger.

Tomato: Slices add juiciness and a bit of sweetness.

Cucumber: Gives a cool, crisp texture.

Tahini sauce: A creamy, nutty sauce that ties all the flavors together.

One of the most important steps in this Falafel Burger Recipe is making the falafel patties just right. When you’re using a food processor to mix the chickpeas with the other ingredients, you want to pulse the mixture until it’s combined but still a little chunky. Here’s how to do that:

1. Add the chickpeas, chopped onion, minced garlic, fresh parsley, and spices like cumin and coriander into the food processor.
2. Instead of holding the button down, press it in short bursts or pulses. This helps you control how smooth or chunky the mixture gets.
3. Stop and check the texture after a few pulses. You want it to stick together but still have some small pieces so the patties don’t turn into mush.

Doing it this way makes cooking smoother because the patties will hold their shape better when you fry them. If the mixture is too smooth, the patties might fall apart in the pan. But if it’s too chunky, they won’t stick together well. Pulsing lets you find the perfect balance.

I remember the first time I made falafel, I blended everything too much, and the patties just fell apart when I tried to cook them. After that, I learned to pulse carefully and check the texture often. Now, I even like to leave a few bigger bits for a nice crunch inside the patty. It makes the falafel taste more interesting and feel homemade. Give it a try—you’ll see how much better your falafel burgers turn out!

• canned or cooked chickpeas - Substitute with canned or cooked white beans: White beans have a similar texture and can be seasoned to mimic the flavor of chickpeas.

• chopped onion - Substitute with chopped shallots: Shallots have a milder flavor and can add a subtle sweetness to the falafel mixture.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile and is easier to mix evenly throughout the falafel mixture.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro offers a fresh, vibrant flavor that complements the spices in the falafel.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor and can be used in the same quantity.

• ground coriander - Substitute with ground fennel seeds: Fennel seeds provide a slightly sweet and aromatic flavor that can enhance the overall taste.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but reduce the quantity to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a milder heat and can be used in the same quantity.

• baking powder - Substitute with baking soda: Use half the amount of baking soda as a substitute for baking powder to help the falafel rise.

• flour - Substitute with chickpea flour: Chickpea flour can enhance the chickpea flavor and is gluten-free.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it suitable for frying.

• burger buns - Substitute with pita bread: Pita bread can hold the falafel and toppings well, offering a traditional Mediterranean touch.

• shredded lettuce - Substitute with shredded cabbage: Shredded cabbage provides a crunchy texture and can hold up well with the other ingredients.

• sliced tomato - Substitute with roasted red peppers: Roasted red peppers add a sweet and smoky flavor that complements the falafel.

• sliced cucumber - Substitute with sliced zucchini: Sliced zucchini has a similar texture and can add a mild flavor to the burger.

• tahini sauce - Substitute with hummus: Hummus offers a creamy texture and a similar sesame flavor, making it a great alternative.

• Allow the falafel patties to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled falafel patties in an airtight container, separating each patty with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 4 days. This keeps the falafel fresh and ready for quick assembly.
• For longer storage, freeze the falafel patties by placing them on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the falafel patties to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, thaw the falafel patties in the refrigerator overnight. This ensures even thawing and maintains texture.
• Reheat the falafel patties in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. Alternatively, you can reheat them in a frying pan with a bit of olive oil over medium heat.
• Store the burger buns separately in a bread box or airtight container at room temperature to keep them fresh and soft.
• Keep the shredded lettuce, sliced tomato, and sliced cucumber in separate airtight containers in the refrigerator. This keeps the vegetables crisp and fresh.
• Store the tahini sauce in a small airtight container in the refrigerator. Stir well before using, as it may separate over time.

• Preheat your oven to 350°F (175°C). Place the falafel patties on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and regain their crispy texture.

• For a quicker method, use a microwave. Place the falafel patties on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking frequently to avoid drying them out.

• If you have an air fryer, preheat it to 350°F (175°C). Place the falafel patties in the basket in a single layer. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• To reheat the burger buns, wrap them in aluminum foil and place them in the oven at 350°F (175°C) for about 5 minutes, or until they are warm and soft.

• For the lettuce, tomato, and cucumber, it's best to use fresh ingredients when assembling your reheated burger. However, if you must reheat them, do so briefly in the microwave for about 10-15 seconds to avoid wilting.

• Warm the tahini sauce slightly in the microwave for about 10-15 seconds or until it reaches your desired temperature. Stir well before drizzling over your reheated burger.

• Food processor: Used to combine chickpeas, onion, garlic, parsley, cumin, coriander, salt, pepper, baking powder, and flour into a well-mixed but slightly chunky mixture.

• Frying pan: Used to cook the falafel patties until they are golden brown and crispy.

• Spatula: Helps to flip the falafel patties in the frying pan to ensure even cooking on both sides.

• Measuring cups: Essential for accurately measuring the chickpeas, flour, and other ingredients.

• Measuring spoons: Used to measure smaller quantities of ingredients like cumin, coriander, salt, pepper, and baking powder.

• Knife: Needed for chopping the onion, garlic, parsley, tomato, and cucumber.

• Cutting board: Provides a safe and clean surface for chopping vegetables and herbs.

• Mixing bowl: Used to hold the falafel mixture before forming it into patties.

• Burger buns: The base for assembling the falafel burgers.

• Plate: Used to hold the cooked falafel patties before assembling the burgers.

• Tongs: Useful for handling the hot falafel patties without burning your fingers.

• Serving platter: Ideal for presenting the assembled falafel burgers.

Use canned chickpeas: Opt for canned chickpeas instead of cooking them from scratch to save time.

Pre-chop vegetables: Chop the onion, garlic, and parsley ahead of time and store them in the fridge.

Batch process: Make a larger batch of the falafel mixture and freeze extra patties for future use.

Ready-made tahini sauce: Use store-bought tahini sauce to cut down on preparation time.

Assemble efficiently: Lay out all your burger buns, lettuce, tomato, and cucumber before cooking the patties for quick assembly.