Falafel Burger Recipe

Prepare mixture

Place drained chickpeas, chopped onion, parsley, cilantro and garlic in a food processor. Pulse in 8–10 short bursts until mixture is coarse and holds together when pressed — avoid pureeing into a paste.

Transfer the mixture to a bowl. Add ground cumin, ground coriander, baking powder, flour, salt and pepper. Mix thoroughly with a spoon or by hand until evenly combined. The mixture should be moist but able to form patties; if too wet, add another tablespoon of flour.

Shape the mixture into 4 even patties (about 3 inches / 7–8 cm diameter and 3/4 inch thick). Press firmly so they hold together.

Cook patties

Heat a large skillet over medium heat and add 2–3 tablespoons olive oil. When oil is hot, add falafel patties (work in batches if needed) and cook 3–4 minutes per side until a deep golden-brown crust forms and patties are heated through. Adjust heat as necessary to avoid burning. Transfer cooked patties to a paper towel-lined plate to drain.

While falafel rests, combine Greek yogurt, grated cucumber (well drained), chopped dill and mint, lemon juice, minced garlic, olive oil, salt and pepper in a bowl.

Stir until smooth and taste; adjust seasoning with extra lemon or salt if needed. Refrigerate for at least 10 minutes to let flavors meld (can be made up to 1 day ahead).

Toast burger buns cut-side down in a dry skillet or toaster until lightly golden.

Spread about 1–2 tablespoons of herb tzatziki on the bottom half of each bun. Place a warm falafel patty on top.

Top patties with sliced tomato, red onion, cucumber slices and a small handful (~2 tablespoons) of sprouts. Spoon extra tzatziki over the sprouts if desired.

Finish with the top bun, serve immediately with lemon wedges on the side to squeeze over, and any additional tzatziki on the side.