This falafel burger is a punchy, flavorful, high-protein vegetarian dinner! Top with tahini yogurt, pickled onions, sliced cucumbers, and tomatoes on a toasty brioche bun.
This falafel burger recipe is one of my favorite vegan dinners- it’s so hearty and flavorful and filling, packed with protein and fiber with all the Middle Eastern flavors I crave. In the past, I’ve slathered them with tzatziki sauce which is tasty, but today I made them with this tahini yogurt sauce I had in the fridge along with zhoug– for a burst of flavor! SO GOOD!
We make the falafel burgers in the same traditional way as our falafels—with dry chickpeas soaked in water. This makes all the difference; the texture just can’t be beat!
Why You’ll Love This
- Packed with protein! One cup of chickpeas provides 15g of protein.
- Vegan! An entirely plant-based patty made with simple, whole foods.
- So much flavor. Middle Eastern spices combine with aromatic onion and garlic.
- Delicious fixings! Serve with tahini yogurt or tzatziki sauce, zhoug, and pickled onions.
Falafel Burger Recipe Ingredients
- Dry garbanzo beans: Soak in water for 8-24 hours until doubled in size, then drain. These do not need to be cooked! Using dry chickpeas makes such a difference in texture—avoid using canned chickpeas for this recipe.
- Aromatics: Chopped red onion and fat garlic cloves. Gives the burgers punchy flavor!
- Cilantro: Packed leaves and tender stems can be used. Adds herby flavor and appetizing green color! Parsley would also be nice here.
- Jalapeño: Adds the perfect bit of spiciness. Feel free to leave the seeds out to cut back on heat.
- Spices: Middle Eastern spices like ground cumin and ground coriander bring in warmth, plus a touch of kosher salt brings everything together. Cayenne pepper adds extra heat.
- Baking soda: Optional, but makes the falafel burgers lighter in texture.
How to Make Falafel Burgers
Step 1: Soak chickpeas. Soak the dry chickpeas in a large bowl of water for 8-24 hours on the counter. The garbanzo beans should be fully covered with water. Drain and blot dry. You’ll have 2 cups.
Step 2: Pulse ingredients in food processor. Add garbanzo beans, onion, garlic, jalapeño, cilantro, salt, spices, baking soda, and olive oil into a food processor. Pulse repeatedly, scraping down the sides as needed. The mixture is ready when it sticks together and forms a granular thick paste as pictured below.
Step 3: Form patties and refrigerate. Use wet hands to form 4 patties. Compress them tightly and place on a parchment paper-lined baking sheet. Refrigerate for 15-20 minutes while prepping the burger fixings.
Note: You can bake, air-fry, or pan-sear the burgers. If baking, preheat the oven to 400F. If using an air fryer, preheat to 375F. Or you can pan-sear the falafel patties in a skillet.
Step 4: Make the burger fixings. Prepare the quick pickled onions and yogurt tahini sauce (or whatever toppings you choose).
Step 5: Cook the falafel burgers. If baking, spray falafel tops with olive oil spray. Bake 15 minutes, flip and spray the tops with oil. Bake until golden. To pan-fry, heat a cast iron skillet over medium heat with a generous amount of olive oil. Cook until each side is golden, then finish heating through in a warm oven. To use an air fryer, grease the grates, then spray the top of the falafel with olive oil and air fry for 7-8 minutes, flip, and continue air frying for 7 minutes, or until golden.
Step 6: Assemble. Spread tahini yogurt on the buns, add zhoug (if using), top with falafel burger, sliced tomato and cucumber (season both with salt!), micro greens, and pickled onions.
Serving suggestions: The fixings!
Choose a few to serve with your falafel burger patties! Make our sweet potato fries!
FAQs
No, this is optional. However, baking soda breaks down and softens the chickpeas allowing the falafel burgers to get light and airy in texture!
This means the mixture is too wet. Remember to blot the chickpeas dry thoroughly before adding them to the food processor so there is no excess moisture.
Yes! In addition to being high in plant-based protein and fiber (thanks to the chickpeas!), they are rich in essential vitamins and minerals from ingredients like garlic, onion, and cilantro.
Yes! Simply use gluten-free burger buns.
Storage
Leftover falafel burgers will keep in an airtight container in the refrigerator for up to 4 days. You can also freeze them for 3 months. Thaw overnight in the fridge, then reheat in a warm oven or toaster oven.
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Description
This falafel burger is a punchy, flavorful, high-protein vegetarian dinner! Top with tahini yogurt, pickled onions, sliced cucumbers, and tomatoes on a toasty brioche bun. *Allow 8 hours chickpea soaking time.
Falafel Burger Fixings (optional, pick a few)
- Soak the dry chickpeas in a bowl of water 8- 24 hours on the counter (make sure they are covered with water). Drain and blot dry. You should have 2 cups.
- In a food processor, place the garbanzo beans, onion, garlic, jalapeno, cilantro, salt, spices, baking soda, and olive oil. Pulse repeatedly, scraping down the sides, until the mixture sticks together and forms a granular thick paste. See photo above.
- With wet hands form 4 patties compressing them tightly and place them on a parchment lined baking sheet and refrigerate for 15-20 minutes while you prep your burger ingredients.
- If baking, pre-heat oven to 400F. If air frying preheat to 375F . You can also pan-sear in a skillet.
- Make the quick pickled onions, and yogurt tahini sauce (or whatever you choose).
- If baking, spray falafel tops with spray olive oil. Bake falafels 15 minutes, flip and spray tops with spray oil, bake this golden. Pan sear in a cast iron skillet over medium heat with a generous amount of olive oil, until each side is golden, and finish heating through in a warm oven. Air fry on greased grates-spray top of falafel with olive oil, air fry for 7-8 minutes, flip, and air fry until golden, another 7 mins.
- Assemble the burgers: Spread tahini yogurt on buns, add a little zhoug if using, top with falafel burger, sliced tomato and cucumber (season both with salt), micro greens and pickled onions. Enjoy!
Notes
Cooked falafel burgers will keep up to 4 days in an airtight container in the fridge. They can be frozen, thaw overnight in the fridge, reheat in a warm oven or toaster oven.
When pan-searing falafel burgers, place them in a well-oiled skillet. Do not move or mess with them, until they form that deep golden crust, which, once there, will help the falafels naturally release from the pan. If you try to move or flip too early they may fall apart. Using a thin, metal spatula is ideal here, to help preserve that golden crust ( vs. a thinker plastic one).
Nutrition
- Serving Size: one falafel patty
- Calories: 385
- Sugar: 5.9 g
- Sodium: 483.8 mg
- Fat: 7.9 g
- Saturated Fat: 3.3 g
- Carbohydrates: 33.9 g
- Fiber: 6.6 g
- Protein: 10.8 g
- Cholesterol: 0 mg