falafel burgers

We love these falafel burgers! Crispy, chewy falafel burgers on a toasted english muffin bun with a tzatziki slaw and pickled onions. This meal is absolute perfection!

Falafel Burgers with Tzatziki Slaw

dry chickpeas, (soaked overnight)

½ sweet onion, (diced)

parsley

cilantro

basil

chives

garlic cloves, (chopped)

all-purpose flour

cumin

salt

½ teaspoon freshly grated lemon zest

½ teaspoon smoked paprika

black pepper

olive oil, (for cooking)

english muffins, (for serving)

pickled onions, (for serving)

plain greek yogurt

cucumber

dill

garlic cloves, (minced)

lemon,

kosher salt and pepper

cabbage

Place the chickpeas, onion, herbs, garlic, flour, cumin, salt, pepper, lemon zest and paprika in a food processor. Pulse the mixture until it is combined and you have coarse crumbs. You want the mixture to have texture, so don’t blend all the chunks away!

Form the mixture into burger patties. Heat the olive oil in a nonstick skillet. Add the falafel patties and cook until golden brown and crispy on both sides, about 3 to 4 minutes per side.

Serve on toasted english muffins. Spread some tzatziki on the bottom of the muffin bun. Add the falafel burger and top with the slaw and pickled onions. Serve!

tzatziki and slaw

Whisk the yogurt, cucumber, dill, garlic and lemon together with a big pinch of salt and pepper. Taste and season more if needed. I like to make this ahead of time and store it in the fridge - it’s so flavorful!

To make the slaw, add ¼ to ⅓ cup of the tzatziki in with the shredded cabbage and toss well. Serve on top of the burgers!

Healthy, 7-Ingredient V GF Falafel Burgers! Simple, flavorful, and perfect with pita, greens, or atop a salad!

Baked Falafel Burgers

bundle fresh parsley ((1 bundle yields ~2 cups chopped))

garlic

lemon ((1 large lemon yields ~2 1/2 Tbsp juice))

tsp each sea salt + black pepper

tsp cumin

chickpeas ((well rinsed and drained))

flour

Garlic Dill sauce

Chili Garlic Sauce

5-minute Hummus

Tomato

Lettuce

Onion

Pita greens

Add parsley, garlic, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine.

Add chickpeas and pulse until incorporated but still slightly chunky. You want to maintain a bit of texture.

Transfer to a mixing bowl and add nut meal (or oat flour) and mix again until a loose dough is formed that's firm enough to be handled. Taste and adjust seasonings as needed. I added a touch more salt.

Draw an “x” in the dough to form 4 sections (as original recipe is written // adjust if altering batch size), then use your hands to form into 4 large patties (amount as original recipe is written // adjust if altering batch size) roughly 1/2-inch thick.

Place on a foil-lined baking sheet and refrigerate or freeze for 15 minutes to firm up. Preheat oven to 375 degrees F (in the meantime.

OPTIONAL STEP: For a little extra crust on the outside, before baking heat a large skillet over medium to medium-high heat and add 2 Tbsp olive or avocado oil. Swirl to coat pan, then add falafel. Carefully flip once golden brown – about 3-4 minutes - and then cook on the other side until golden brown as well - 3-4 more minutes. Return to baking sheet to continue baking. Otherwise, just add them straight to the oven for baking.

Bake for a total of 30-40 minutes, flipping once at the halfway point for even cooking. The longer you bake them, the firmer they’ll get!

Serve warm wrapped in a pita or chard bun and desired sauces / toppings. Alternatively, serve atop a salad and use the garlic sauce as a dressing.

Burgers will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.

When the worlds of two beloved street foods, falafel and burgers, collide, the outcome is a delightful fusion of flavors and textures. This vegan falafel burger with tahini sauce, showcases the authentic falafel recipe passed down through generations in my family.

Easy Vegan Falafel Burgers With Tahini Sauce

chickpeas

beans

½ small Potato (about 1 oz / 21½ g)

¼ medium Onion

Garlic

Falafel spices and herbs (or to taste)

tbsp Tahini

Lemons (juiced)

Salt (to taste)

Water (adjust the consistency as needed)

Tomato (thinly sliced)

Lettuce (either flat leaf

Red onion (thinly sliced)

pickles

Burger buns

Step 1

Soak the dried chickpeas and broad beans overnight in triple the amount of water. This will rehydrate them, they will double in size. 

Pre-Soak the Chickpeas and Broad Beans

Step 2

In a small bowl, whisk together the tahini, salt, water, lemon juice, finely chopped parsley and mint leaves. Adjust the consistency by adding small amounts of water, do a taste test to adjust the amount of salt.

Make the Tahini Sauce

Step 3

The following day, drain and rinse the soaked beans. While peeling the broad beans, let them sit in a colander. The skins come off easily and can be discarded.Add the soaked chickpeas and peeled broad beans to the bowl of your food processor, and chop the beans for about a minute. Add remaining ingredients and process in one-minute intervals, scraping the sides of the bowl for even consistency. Repeat 5 to 6 times until the mixture becomes a fine, moist, grainy texture.Transfer the mixture to a bowl and knead by hand for a minute, ensuring even mixing and checking for large pieces. If needed, blend until smooth. Cover and refrigerate for at least 30 minutes.Use your hands to scoop out a portion of the mixture and shape it into a round burger-sized patty, see note #1. Oven-baked method - place the patties onto a parchment paper lined baking sheet, either brushed with or without oil and bake in a preheated 375F (190C) for 20 minutes or until golden.Air fryer method - place patties into the air fryer tray (optional brush with oil) and air fry for 13-15 on high until golden. See note #2.

Make the Falafel Patties

Step 4

Cut the burger buns in half and toast the cut side on a non-stick frying pan over medium-high heat (with or without oil / dairy-free butter) See note #3. Once the buns are caramelized, place a very generous amount of tahini sauce on both cut sides sides, see note #4. Then layer the thinly sliced onions, tomatoes, lettuce, thinly sliced pickles, and falafel patty.

Assemble the Burgers

https://mediavine-res.cloudinary.com/video/upload/t_original/v1700036815/i3bqxcodayw9fghtizfb.mp4

When the realms of cherished street foods, falafel and burgers, converge, the result is a delightful blend of flavors and textures. This easy vegan falafel burger with tahini recipe highlights the authentic falafel passed down through generations in my family, creating a delicious fusion.

Easy Vegan Falafel Burger With Tahini Sauce

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Top 3 falafel burgers recipes from across the web

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Falafel Burgers with Tzatziki Slaw

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The most viewed falafel burgers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine