Falafel Burger Recipe

Soak chickpeas

Place 1.5 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak 8–12 hours or overnight until expanded and soft. Drain thoroughly and pat lightly with paper towel to remove excess moisture.

Process mixture

In a food processor, add drained chickpeas, chopped onion, parsley, cilantro, 3 garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, 1.5 tsp salt and 0.5 tsp black pepper. Pulse in 1-second bursts until mixture is coarse and holds together when pressed — it should not become a smooth paste. Scrape down bowl as needed.

Bind and rest

Transfer mixture to a bowl and stir in 3 tablespoons flour and 0.5 teaspoon baking powder. If mixture is too wet to form patties, add up to 1 more tablespoon flour. Cover and refrigerate 30 minutes to firm up (helps hold shape).

Form patties and cook

Divide mixture into 8 equal portions and shape into 3/4-inch-thick patties (about burger-patty size). Heat a large skillet over medium heat and add 3 tablespoons olive oil. Fry patties in batches 3–4 minutes per side, pressing gently, until deep golden and crisp outside and cooked through. Drain briefly on a paper towel-lined plate. Alternatively, bake at 200°C/400°F for 18–22 minutes, flipping halfway, brushing lightly with oil.

Prepare garlic

In a small food processor, smash 4 peeled garlic cloves with 0.75 teaspoon salt until finely minced.

Emulsify

With processor running, add 1 teaspoon ice water, then very slowly drizzle in 0.75 cup neutral oil in a thin steady stream to create an emulsion. After about half the oil, add 2 tablespoons lemon juice in a thin stream, then continue adding oil and remaining lemon slowly until fully incorporated and sauce is thick and fluffy. If sauce breaks, add a teaspoon of ice water and re-emulsify. Taste and adjust salt/lemon. Chill until assembly.

Cook carrots (if not already cooked)

Roast or steam carrots until very tender. For roasting: toss chopped carrots with 1 teaspoon olive oil and roast at 200°C/400°F for 20–25 minutes until caramelized. Let cool slightly.

Blend hummus

In a blender or small food processor, combine 1 cup cooked carrots, 1/2 cup canned chickpeas (drained), 2 tablespoons tahini, 1.5 tablespoons lemon juice, 1 garlic clove, 1 tablespoon olive oil, 0.5 teaspoon ground cumin and 0.5 teaspoon salt. Blend until smooth, adding up to 2 tablespoons water or reserved chickpea liquid to reach a spreadable consistency. Adjust seasoning to taste. Transfer to a bowl and set aside.

In a heatproof container or small saucepan, combine 1/2 cup white vinegar, 1/2 cup water, 1 teaspoon sugar, 1/2 teaspoon salt and 0.5 teaspoon optional seeds. Heat just until sugar and salt dissolve, then pour over 2 cups thinly sliced red cabbage in a jar or bowl. Press cabbage down so liquid covers it. Let cool to room temperature, then refrigerate at least 30 minutes (better 1 hour) before using. Keeps up to 1 week refrigerated.

Toast buns: Lightly brush halved buns with 1 teaspoon olive oil and toast in a skillet or oven until golden, about 1–2 minutes each side.

Season lettuce and tomato: Arrange lettuce leaves and tomato slices, season tomato lightly with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Build burger: Spread about 1–1.5 tablespoons carrot hummus on the bottom bun. Place a lettuce leaf and 1–2 tomato slices. Top with a warm falafel patty. Spoon or pipe about 1–2 tablespoons garlic sauce over the patty. Add a small mound (2–3 tablespoons) of pickled cabbage on top. Finish with top bun. Repeat to make remaining burgers (yields 4).

Serve: Serve immediately with extra garlic sauce and carrot hummus on the side, and lemon wedges if desired.