Golden falafel and grilled halloumi with crisp lettuce, fresh tomato, pickled cucumber, onion rings and mayonnaise

Place 1 cup dried chickpeas in a bowl and cover with at least 3 inches of cold water. Soak 8–12 hours or overnight. Do NOT use canned/cooked chickpeas for best texture.

Soak chickpeas

Drain soaked chickpeas well and pat briefly to remove excess water. In a food processor, combine drained chickpeas, 1/2 cup parsley, 1/4 cup cilantro, 1/2 cup chopped onion, 2 garlic cloves, 1 tsp cumin, 1 tsp coriander, 1 tsp salt, and 1/2 tsp black pepper. Pulse until a coarse, grainy but combined mixture forms—scrape down sides as needed. Do not over-process into a paste.

Drain and pulse

Transfer mixture to a bowl. Stir in 2 tbsp flour and 1/2 tsp baking powder. If mixture seems too wet, add up to 1 more tablespoon flour. Cover and refrigerate 30 minutes to firm up (this helps form patties).

Bind and rest

Divide mixture into 8 equal portions and shape into 8 small patties (about 2.5–3 inches diameter) or golf-ball sized and flatten slightly for burgers.

Shape falafel

Pour about 1 cup vegetable oil into a heavy skillet to reach roughly 1/4-inch depth and heat over medium-high until shimmering (about 350°F/175°C). Fry falafel in batches 2–3 minutes per side until deep golden brown and crisp. Transfer to a paper-towel-lined plate and keep warm. Alternatively, shallow-fry or bake at 400°F (200°C) for 20–25 minutes, turning halfway.

Fry falafel

While falafel rests, combine 1/2 cup vinegar, 1/4 cup water, 1 tbsp sugar and 1/2 tsp salt in a jar or bowl and stir until sugar and salt dissolve. Add 1/2 sliced cucumber, press down to submerge, and let sit at room temperature for 10–15 minutes (or refrigerate for up to 2 hours) for quick pickles.

Stir together 1/2 cup mayonnaise, 1 tbsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp smoked paprika and 1/4 tsp black pepper in a small bowl. Taste and adjust lemon or salt as needed. Keep refrigerated until assembly.

Slice the tomato and thinly slice remaining cucumber and 1/2 red onion into rings. Lightly season tomato slices with 1/4 tsp salt and 1/4 tsp black pepper. Split buns and toast cut sides in a dry skillet or under a grill until golden, about 1–2 minutes.

Prepare vegetables and bun

Slice 8 oz halloumi into 8 even slices (about 1/4–1/3-inch thick). Heat 1 tbsp olive oil in a nonstick or cast-iron skillet over medium-high heat. Add halloumi slices and sear 1.5–2 minutes per side until golden brown and crisp edges form. Remove from pan and keep warm.

Cook halloumi

Spread about 1–2 tbsp mayonnaise sauce on the bottom half of each toasted bun. Layer a lettuce leaf, a tomato slice, one fried falafel patty, a slice of grilled halloumi, a few pickled cucumber slices, and a couple of red onion rings. Spread a little more sauce on the top bun and close the burger. Repeat for remaining burgers.

Assemble burgers

Serve immediately while halloumi is warm and falafel is crisp. Makes 4 burgers.

dried chickpeas

fresh parsley, packed

fresh cilantro, packed

yellow onion, chopped

garlic cloves

ground cumin

ground coriander

baking powder

salt

black pepper

all-purpose flour (or chickpea flour)

vegetable oil for frying

halloumi cheese

olive oil

burger buns (preferably brioche or sesame)

lettuce leaves, washed

tomato, sliced

cucumber, thinly sliced

red onion, thin rings

white or apple cider vinegar

water

sugar

thin cucumber slices

mayonnaise

lemon juice

garlic, minced

smoked paprika

FALAFEL & HALLOUMI BURGER

Make FALAFEL & HALLOUMI BURGER Recipe in just 1h 15m. Golden falafel and grilled halloumi with crisp lettuce, fresh tomato, pickled cucumber, onion rings and mayonnaise

Falafel & Halloumi Burger Recipe

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