In a food processor, combine the canned chickpeas, parsley, garlic, cumin, coriander, flour, baking powder, salt, and pepper. Pulse until a coarse mixture forms. Avoid over-processing; it should still have some texture.

Form Patties

Shape the falafel mixture into patties, about 3 inches in diameter. Place on a plate and refrigerate for about 30 minutes to firm up.

Frying the Patties

Heat Oil

In a large skillet, heat vegetable oil over medium heat (enough to cover the bottom of the skillet).

Fry the Patties

Once the oil is hot, carefully add the falafel patties. Fry for about 4-5 minutes on each side until golden brown and crispy. Remove and drain on paper towels.

Vegan Sriracha Ranch Preparation

Mix the Ranch

In a small bowl, whisk together vegan mayonnaise, sriracha, lemon juice, dill, garlic powder, and salt until smooth and creamy. Adjust sriracha to taste for desired spiciness.

Assembly

Assemble the Burger

Spread a generous amount of vegan sriracha ranch on the bottom half of each burger bun. Place a falafel patty on top, followed by sliced cucumbers, pickled red onion, and shredded lettuce. Top with the other half of the bun and serve immediately.