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Crispy Falafel Burger

Golden-brown falafel patties nestled in soft buns with creamy tahini sauce and fresh vegetables create a satisfying plant-based meal that rivals any traditional burger.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

For the falafel patties
  • 1 cup dried chickpeas, soaked overnight
  • 1 small onion, roughly chopped
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • vegetable oil for frying
For assembly
  • 4 burger buns
  • 1/4 cup tahini sauce
  • lettuce leaves
  • tomato slices
  • red onion slices
  • cucumber slices

Method
 

Prepare the Falafel Mixture
  1. Drain and rinse your soaked chickpeas thoroughly. Pat them completely dry with paper towels - excess moisture is the enemy of crispy falafel.
  2. Add chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper to a food processor. Pulse in short bursts until the mixture resembles coarse breadcrumbs, not a smooth paste.
Form the Patties
  1. Transfer the mixture to a bowl and sprinkle in the flour. Mix gently with your hands until everything binds together.
  2. Form into 4 burger-sized patties, about 1/2 inch thick. Press firmly so they stay together during cooking.
Heat the Oil
  1. Pour oil about 1 inch deep into a heavy-bottomed pan. Heat over medium-high heat until a small piece of the mixture sizzles immediately when dropped in. The oil temperature should reach around 350°F.
Fry the Patties
  1. Carefully slide the patties into the hot oil using a spatula. Fry for 3-4 minutes on the first side until deep golden brown.
  2. Flip gently and fry another 2-3 minutes until both sides are crispy and the centers feel firm when gently pressed.
Assemble the Burgers
  1. Toast the buns lightly if desired. Spread tahini sauce on both halves.
  2. Layer lettuce, tomato, the crispy falafel patty, cucumber, and red onion.

Notes

Make the falafel mixture up to 24 hours ahead and store covered in the refrigerator. Store cooked falafel patties in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in a 375°F oven for 8-10 minutes to restore crispiness. Never use canned chickpeas without thoroughly drying them first. Avoid over-processing the mixture into a paste. Don't skip soaking dried chickpeas overnight.