Falafel Burgers
Learn how to make crispy falafel burgers with bold Mediterranean flavors. This vegan, healthy, and easy recipe is perfect for any meal.
Ingredients
For the Falafel Patties:
- 1 can 15 oz chickpeas, drained and rinsed (or 1 ½ cups cooked chickpeas)
- 1 cup fresh parsley packed
- 1 cup fresh cilantro packed
- 3 garlic cloves minced
- 1 small onion roughly chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp salt or to taste
- ¼ tsp black pepper
- ¼ tsp red chili flakes optional, for heat
- 3 tbsp all-purpose flour or gluten-free flour
- 1 tbsp olive oil for frying
For Assembly:
- 4 vegan burger buns or pita bread
- Lettuce leaves
- Sliced tomatoes
- Sliced pickles
- Tahini sauce or vegan yogurt for drizzling
Instructions
- In a food processor, combine the chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, salt, and pepper. Pulse the mixture until it becomes coarse yet holds together when you press it. Gradually add the flour and pulse until well combined.
- With slightly damp hands, form the mixture into 4-6 patties, depending on your desired size.
Cook the Patties:
- Frying: Warm the olive oil in a skillet set to medium heat. Cook each patty for about 3-4 minutes per side, until they turn golden brown.
- Baking: Preheat your oven to 375°F (190°C). Place patties on a parchment-lined baking sheet and bake for 20-25 minutes, flipping halfway.
- Air-Frying: Lightly spray patties with oil and cook in an air fryer at 375°F for 12-15 minutes, flipping once.
- Toast the buns or pita bread. Layer each with lettuce, tomato slices, pickles, and a falafel patty. Drizzle generously with tahini sauce or vegan yogurt. Serve immediately.
Notes
- For a firmer texture, use dried chickpeas soaked overnight instead of canned.
- Adjust the spice levels by adding or reducing chili flakes.
- The patties freeze well. Shape and freeze them uncooked for up to 3 months. Cook directly from frozen as needed.