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.

Let’s start by preparing the falafel mixture. 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.

**Note: Because this is made with canned chickpeas (who has the time to remember to soak dried beans?) it’s really important to dry them as much as possible. We don’t want to add any more moisture than needed or else the falafel will fall apart.**

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.

**Note: You don’t want to pulverize the beans too much or else your falafel will be too dense and tough. A coarsely ground texture with a bit of a bite is what you’re ideally looking for!**

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.

**Note: It’s very important to chill the patties so that they don’t fall apart while frying. Traditional falafel mixture is delicate as it is, and because of the size of the burger patties, it’s crucial to bind them as compact as possible and let them rest so that they don’t disintegrate during cooking!**

In the meantime, let’s make the quick and easy tzatziki sauce that’ll go on our burgers. Combine plain Greek yogurt with the grated 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.

**Tip: This sauce can be made up to 4 days in advance and kept in the fridge until ready to serve. It’s great on all sorts of Mediterranean dishes, not just these burgers!**

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.

**Note: Alternately, you can bake the falafel as well. Liberally drizzle a baking sheet with olive oil and place the patties on a single layer. Bake in a preheated 425°F for about 4 to 5 minutes per side. Just note that they won’t be as crispy and golden brown, but they’ll still be great!**

To assemble the burgers,  toast the buns on a buttered hot griddle or skillet. Then spread both the top and bottom halves of the toasted buns with that killer homemade tzatziki sauce.

**Tip: Alternately, you can also just buy tzatziki if you don’t have the time or spread the buns with store-bought hummus. Roasted red pepper hummus would be delicious!**

Place a falafel patty on top of the bottom bun and then top with sliced onion, tomato and lettuce. Place the top bun on and skewer with a long toothpick, you want to hold it all in place.

I love these burgers because they can be served hot or at room temperature, making them especially good for parties or gatherings with a lot of people. Speaking of, they would make great sliders for appetizers! 

You can definitely use the dry beans method of making falafel if you wish. All you have to do is just soak 8 ounces of dried chickpeas in water overnight. Then drain and proceed as directed—only, you don’t have to add the egg and you’d reduce the chickpea flour by half. Those are added to this recipe to compensate for the fact that canned beans are cooked all the way and have more moisture in them!

Honestly, though, I wanted to create a recipe that could utilize canned beans specifically because I always have them on hand. I had them to so many dishes from salads to roasted chicken and so a canned falafel was ideal to me. I find that it’s easier to do since I inevitably ALWAYS forget to soak the beans overnight and then when I do remember the next day, it’s too late!

Serve the burgers with za’taar seasoned fries or with pita chips and hummus on the side. A simple Greek salad would be great as well. I hope you’ll give them a try because they’re one of my new favorite burgers, and I honestly mean that. Let me know what you think below!

Falafel Burgers

 

Print

Prep time

45 mins

Cook time

20 mins

Total time

1 hour 5 mins

 

These Falafel Burgers are a delicious vegetarian take on a classic staple. The patties are made with canned chickpeas to make them even easier to cook up!

Author: The Candid Appetite

Serves: 4 burgers

Ingredients

Falafel:

• 2 (15 ounces) cans 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
• ⅓ 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:

• 1½ 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
• ¼ teaspoon crushed red pepper flakes
• Kosher salt and fresh cracked black pepper
• ¼ cup crumbled feta

Burgers:

• 4 brioche buns, toasted
• 4 butter lettuce leaves
• 2 large tomatoes, thinly sliced
• 1 small red onion, thinly sliced

Instructions

1. 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.
2. 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.
3. 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.
4. Preheat oven to 200°F. Place a wire rack over a baking sheet and set aside.
5. 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.
6. 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!

3.5.3251