Falafel Burger Recipe

Prepare chickpeas

Drain and rinse canned chickpeas thoroughly. Pat them dry with paper towels or a clean kitchen towel to remove excess moisture. Do not cook; use them as-is for best texture.

Pulse ingredients

In a food processor, combine the drained chickpeas, parsley, cilantro, chopped onion, garlic, ground cumin, ground coriander, salt, and black pepper. Pulse in short bursts until the mixture is coarsely ground and starts to come together. Scrape down the sides as needed. The mixture should hold together when pressed but still have some texture (not a smooth paste).

Add binding agents

Transfer mixture to a bowl and stir in baking powder and flour, 1 tablespoon at a time, until the mixture holds together when squeezed but is not too wet. If using chickpea flour, it will add a nuttier flavor. Taste and adjust salt and spices if needed. Chill the mixture in the refrigerator for 20–30 minutes to firm up (this makes shaping easier).

Form patties

Divide the chilled mixture into 4 equal portions (about 3/4 cup each). With slightly damp hands, shape each portion into a round patty roughly the diameter of your buns and about 3/4 inch thick. If mixture is too crumbly, add 1 teaspoon water or another 1/2 tablespoon flour; if too wet, add more flour, 1 tablespoon at a time.

Pan-fry falafel

Heat a large skillet over medium heat and add 1 tablespoon olive oil. When hot, add two patties and cook 3–4 minutes per side until golden brown and crisp. Add additional oil (about 1 tablespoon) if needed and cook remaining patties. Alternatively, bake at 200°C (400°F) for 15–20 minutes, flipping halfway, or shallow fry in 1/4-inch oil for 2–3 minutes per side for a crisper exterior.

Whisk together the tahini paste and lemon juice in a small bowl until it thickens. Slowly whisk in water, 1 tablespoon at a time, until the sauce reaches a pourable but creamy consistency (about 2–3 tablespoons total). Add minced garlic, salt, and optional cumin; whisk again and taste, adjusting lemon or salt as needed. If the sauce tightens up, whisk in another teaspoon of water. Set aside.

Toast buns

Brush the cut sides of the buns lightly with olive oil or butter. In a skillet over medium heat, toast buns cut-side down until golden and slightly crisp, 1–2 minutes. Alternatively, use a toaster or oven.

Assemble burgers

Spread 1–2 tablespoons tahini sauce on the bottom bun. Place a lettuce leaf on the sauce, then a hot falafel patty. Top with 1–2 tomato slices and a few rings of red onion and pickles if using. Drizzle another 1 tablespoon tahini sauce over the toppings, then close with the top bun. Repeat for remaining burgers.

Serve

Serve the falafel burgers immediately with extra tahini sauce on the side and optional lemon wedges. Leftover patties can be refrigerated for up to 3 days and reheated in a skillet or oven to restore crispness.