falafel burger

In the mood for a juicy vegan burger? Try this falafel burger with lots of flavor!

Falafel Burger

chickpeas

garlic

onion

olive oil

tbsp flour

tomatoes

italian bun ((or a hamburger bun))

baby romaine lettuce

tbsp muhammara

Pickle the onion; put the onion in vinegar, powdered sugar and salt for 10 minutes.

Put all ingredients of the burger in a blender or food processor. Add the spices that are mentioned in the notes.

Create 2 burgers from the mixture.

Fry the burgers until golden brown. Turn frequently. Let the burgers drain on a paper towl.

In the meantime, heat up the buns.

Cut the buns in half. Top the bun with the toppings and the burger.

This insanely good falafel burger is easy to make and bursting with Mediterranean flavor! Smother in sauce for an epic vegetarian or vegan dinner.

Epic Falafel Burger

chickpeas (1 1/2 cups cooked)

sesame seeds

carrot

red onion

cilantro leaves

flour (or gluten-free flour)

cumin

coriander

salt

black pepper

grapeseed or vegetable oil (for frying)

buns

Tomato

Cucumber slices

Red onion slices

Lettuce

Quick Cucumber Sauce, Dill Sauce, Tahini Sauce (vegan) or Cilantro Sauce (vegan)

Drain and rinse the chickpeas. Dab the chickpeas with a paper towel to remove extra moisture, then place them in the bowl of a food processor. Add the sesame seeds, then process until a paste-like consistency is formed. (If you don&#8217;t have a food processor, use a potato masher or fork to mash them in a bowl until they’re mostly mashed.) Scrape the mixture into a bowl.

Add the carrot, red onion, garlic, and cilantro to the bowl of the food processor; pulse until finely ground. (If you don&#8217;t have a food processor, use a large size grater to grate the onion and carrot, then finely grate the garlic and finely chop the cilantro.) Scrape the vegetables into the bowl with the chickpeas.

Stir in the flour, cumin, coriander, kosher salt, and black pepper. Mix with a spoon until combined, then form 4 round patties and place them on a baking sheet.

In a medium frying pan, heat 1/4 cup oil over medium heat. Carefully add the patties to the pan. If you have one, top with a splatter screen. Fry for about 3 to 4 minutes until golden brown on one side. Flip and fry for another 3 to 4 minutes until golden brown, turning down the heat as necessary.

Transfer the patties to a parchment lined baking sheet. Bake for 20 minutes until golden brown and baked through. Remove the patties from the oven and let them cool for at least 15 minutes to firm up.

Meanwhile, make the falafel sauce. To serve, place on a bun with tomato, cucumber, red onion, and lettuce, and top with sauce. The burgers save well in the refrigerator for 1 week, so they’re great to make ahead and eat throughout the week. They also freeze well!

Homemade falafel burgers are packed with fresh flavor and heart-healthy plant-based ingredients. Serve as a delicious dinner main or make as a healthy meal prep. Gluten-free, Vegan, Oil-free option.

Falafel Burgers

red onion (quartered)

parsley (stems trimmed off and roughly chopped)

cilantro (stems trimmed off and roughly chopped)

garbanzo beans

tahini

cayenne pepper (optional)

chickpea flour ((or sub all-purpose))

olive oil (divided)

Burger buns

Quick-Pickled Red Onions

Dressing

Fresh veggies: lettuce (tomato, cucumber, etc.)

Prep: Preheat the oven to 400F and line a baking sheet with a silicone mat (recommended) or parchment paper. Use a pastry brush to generously coat the baking sheet in olive oil (or spray) and set aside.

Process the Ingredients: In a food processor with a S-blade attached, add the onion, parsley, and cilantro. Process until finely chopped, scraping down the sides of the processor as necessary. Transfer this mixture to a bowl. Return the empty processor to the machine and add the chickpeas, tahini, cumin, coriander, cayenne, and salt. Process again until the chickpeas are finely chopped, scraping the sides as necessary. Add the chickpea mixture to the herb mixture.

Form the Patties: Sprinkle the flour over the chopped ingredients and mix well, until evenly combined. Use a scant 1/2 cup scoop to form 8 even patties. Use wet hands to flatten each patty into a circle about 1/2” thick, then transfer the patties to the greased baking sheet.

Bake: Use a pastry brush to brush the tops of each patty with olive oil, then bake on the top rack of the oven for 20 minutes. Remove the tray from the oven, flip the burgers, brush with olive oil again, and bake for another 18 to 20 minutes, until golden.

Serve &amp; Store: Enjoy warm; I like to serve on a burger bun with lettuce, tomato, cucumber, pickled red onions, and tahini sauce. Store leftovers in the fridge for up to 5 days; the cooked falafel burgers can also be frozen for up to 2 months.

This Falafel Burger is super easy and packed with flavor. It&#39;s a creative dinner that can be on your table in under 30 minutes. 

vegetable broth

chickpea flour

parsley (chopped)

cilantro (chopped)

turmeric

paprika

Himalayan pink salt

burger buns (gluten free, if desired)

unsalted dry roasted peanuts (finely chopped)

cucumber

red onion (finely diced)

cilantro

salt & pepper (to taste)

Sauté the onion and garlic in the vegetable broth over medium heat until the veggies are softened and the liquid is gone - about 5 to 6 minutes.

Add all the ingredients, including the sautéed onion and garlic to the bowl of a food processor. Pulse until just combined. Do not purée - you still want to see chunks of ingredients. The mixture should come together easily when you press it between your fingers.&nbsp;

Form the mixture into 4 equal size patties.

Optional, but recommended: Place the patties on a parchment lined plate, cover tightly with plastic wrap, and place in the fridge for 1-2 hours or overnight. This helps the burgers to firm up.

Heat a non-stick skillet over medium heat. (If you don't have a non-stick skillet, you may need a tbsp or two of oil). Cook the burgers for about 7-8 minutes per side until browned and crispy on the outside (a thin spatula should slide easily under the burgers when flipping. If the burgers are sticking, cook another minute or two before flipping).

For the Falafel Burgers

Place all the ingredients into a small bowl and mix well.&nbsp;

For the Cucumber Peanut Relish

Serve the burgers with the Cucumber Peanut Relish on your favorite burger buns. Add any additional toppings you'd like: tomato slices, lettuce, etc.

To Serve

My 11 m/o son LOVES this recipe and so do I. I like a crispy falafel, but this is a lovely moist change of pace. Delicious flavors for me and grateful that my son enjoys it, too!

First of all, I was excited to find a recipe that included garbanzo bean flour. I didn't make the whole recipe (burger) just the falafel and that was amazing!! I've never made them and was surprised at how easy it was. The seasoning was also on point. I just laid it on arugula and drizzled a garlic tahini sauce. Perfection. I'm transitioning to vegetarianism!!

I have not tried the recipe yet, but I will soon. Have you ever tried cooking the falafel in an air fryer? I will probably try it when I do cook. Love chick peas and my air fryer, This was my first visit to your site.

I'm ashamed of you, Jenn!! You should have put an addiction warning one these!


;)

I'm a little confused with this one ... I made the Cucumber Peanut Relish and really really love the flavours together!! 

However ... a relish, by definition, usually contains a pickling element; vinegar or citrus or something. I'm finding it a little mix of dry ingredients with no binding or 'saucy' element. Is this the way it's supposed to be?

All those other sauces look awesome too, and would certainly 'hold' the relish on! LOL!

I think I'll go with some simple Middle Eastern flavours and try some yoghurt and lemon juice. 

...

Went with that ... totally awesome flavour combo! Simply adoring the relish flavour combo!

All the flavour and texture of an authentic falafel, but in burger form!

1⁄2 large onion (roughly chopped about 1 cup)

parsley

baking powder

Tablespoons all purpose flour

Soak the chickpeas overnight in a large bowl with water covering them by a couple of inches.

Drain the chickpeas and add them along with the onion, parsley, salt, garlic, cumin, ground coriander to a food processor and pulse until the mixture is coarse and grainy.

Transfer the mixture to a bowl and stir in the flour and baking powder.

Line a small baking sheet with parchment paper, then divide the falafel mixture into 4 and form it into 4 round balls before placing them on the parchment lined sheet.

Using your hand gently press out the balls into flat burger shapes while taking care to keep the sides of the burgers shaped.

Place the baking sheet in the fridge and allow the burgers to cool in there for a coupe of hours to help them keep their shape while cooking.

Heat a large skillet to medium heat and cover the bottom of it with oil.

When the oil is hot, gently lower the burgers into the pan with a spatula and cook for 2-3 minutes per side.  You will know when it is time to flip the burgers when you see the sides turning a nice golden brown.

Serve on mini naan bread or burger buns with lettuce, tomato, onions and garlic mayo.

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Epic Falafel Burger

Falafel Burgers

Falafel Burger

Falafel Burgers

Top 5 falafel burger recipes from across the web

The most viewed falafel burger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Falafel Burger

Epic Falafel Burger

Falafel Burgers

Falafel Burger

Falafel Burgers

The most viewed falafel burger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine