Falafel Burgers
The last time I shared a falafel recipe on this blog it was those incredible Falafel Waffles, from a couple years ago, with a tasty Mediterranean slaw that I could literally eat on anything and everything. I still can. (Speaking of which, that same slaw would be great in this recipe). I didn’t think I’d ever make another falafel recipe that would blow me away as much as those waffles did.
That was until today, and now I’m sharing these Falafel Burgers with the exact same amount of enthusiasm as I did all those years ago. It wasn’t that long ago, but you get the picture. I don’t eat a lot of vegetarian meals usually but when I do, I like them to be exactly like these burgers; packed with flavor and incredibly filling.
Falafel Burgers
Falafel Burgers are a delicious veggie take on a classic. The patties are made with canned chickpeas to make them even easier to cook up!
Servings: 4
Equipment
- Food processor
- Mixing bowl
- Baking sheet
- Skillet
Ingredients
- 30 ounces canned chickpeas drained and rinsed
- ½ onion coarsely chopped
- 1 jalapeño seeded and coarsely chopped
- 2 garlic cloves crushed
- ¾ cup chopped fresh cilantro
- ½ cup chopped fresh parsley
- 1/3 cup chickpea flour
- 1 large egg beaten
- 2½ teaspoons Kosher salt
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- ½ teaspoon ground cumin
- vegetable oil for frying
Tzatziki Sauce:
- 1 1/2 cups plain Greek yogurt
- 1 garlic clove minced
- 1 lemon juiced
- 1 small Persian cucumber thinly sliced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and fresh cracked black pepper
- 1/4 cup crumbled feta
Burgers:
- 4 brioche buns toasted
- 4 butter lettuce leaves
- 2 large tomatoes thinly sliced
- 1 small red onion thinly sliced
Instructions
- Place the chickpeas on a baking sheet, in an even layer, and pat dry very well with a few paper towels or a clean kitchen towel. Transfer to a food processor and pulse a few times until coarsely ground. You don’t want to process them too much. Transfer to a large bowl and set aside.
- Place the onion, jalapeño, garlic, cilantro and parsley in the food processor and pulse until coarsely chopped as well. Transfer to the bowl with the chickpeas. Add the chickpea flour, egg, salt, baking powder, cardamom, and cumin and stir until evenly combined. Divide the mixture into four equal portions and form each, packing tightly, into patties. Place on a baking sheet lined with parchment or wax paper and chill for at least 1 hour to firm up.
- Meanwhile, to make the sauce, combine the yogurt, garlic, lemon juice, cucumber, herbs, crushed pepper flakes and a pinch of salt and pepper in a bowl and stir until well combined. Stir in the feta and chill until ready to use.
- Preheat oven to 200°F. Place a wire rack over a baking sheet and set aside.
- Fill a large skillet, with high sides, with about 2-inches of oil and place over medium-high heat until hot. Carefully lower a falafel patty into the hot oil and fry for about 2 to 3 minutes per side until golden brown and crispy all around. Transfer to the prepared wire rack and sprinkle with salt while hot. Keep warm in oven while you fry the rest.
- To assemble the burgers, spread both the top and bottom halves of the toasted buns with the tzatziki sauce. Place a falafel patty on top of the bottom bun and top with onion, tomato and lettuce. Place the top bun on and skewer with a long toothpick. Serve immediately and enjoy
