This falafel burger is a punchy, flavorful, high-protein vegetarian dinner! Top with tahini yogurt, pickled onions, sliced cucumbers, and tomatoes on a toasty brioche bun.
This falafel burger recipe is one of my favorite vegan dinners- it’s so hearty and flavorful and filling, packed with protein and fiber with all the Middle Eastern flavors I crave. In the past, I’ve slathered them with tzatziki sauce which is tasty, but today I made them with this tahini yogurt sauce I had in the fridge along with zhoug– for a burst of flavor! SO GOOD!
We make the falafel burgers in the same traditional way as our falafels—with dry chickpeas soaked in water. This makes all the difference; the texture just can’t be beat!
Why You’ll Love This
- Packed with protein! One cup of chickpeas provides 15g of protein.
- Vegan! An entirely plant-based patty made with simple, whole foods.
- So much flavor. Middle Eastern spices combine with aromatic onion and garlic.
- Delicious fixings! Serve with tahini yogurt or tzatziki sauce, zhoug, and pickled onions.
Falafel Burger Recipe Ingredients
- Dry garbanzo beans: Soak in water for 8-24 hours until doubled in size, then drain. These do not need to be cooked! Using dry chickpeas makes such a difference in texture—avoid using canned chickpeas for this recipe.
- Aromatics: Chopped red onion and fat garlic cloves. Gives the burgers punchy flavor!
- Cilantro: Packed leaves and tender stems can be used. Adds herby flavor and appetizing green color! Parsley would also be nice here.
- Jalapeño: Adds the perfect bit of spiciness. Feel free to leave the seeds out to cut back on heat.
- Spices: Middle Eastern spices like ground cumin and ground coriander bring in warmth, plus a touch of kosher salt brings everything together. Cayenne pepper adds extra heat.
- Baking soda: Optional, but makes the falafel burgers lighter in texture.
How to Make Falafel Burgers
Step 1: Soak chickpeas. Soak the dry chickpeas in a large bowl of water for 8-24 hours on the counter. The garbanzo beans should be fully covered with water. Drain and blot dry. You’ll have 2 cups.
Step 2: Pulse ingredients in food processor. Add garbanzo beans, onion, garlic, jalapeño, cilantro, salt, spices, baking soda, and olive oil into a food processor. Pulse repeatedly, scraping down the sides as needed. The mixture is ready when it sticks together and forms a granular thick paste as pictured below.
Step 3: Form patties and refrigerate. Use wet hands to form 4 patties. Compress them tightly and place on a parchment paper-lined baking sheet. Refrigerate for 15-20 minutes while prepping the burger fixings.
Note: You can bake, air-fry, or pan-sear the burgers. If baking, preheat the oven to 400F. If using an air fryer, preheat to 375F. Or you can pan-sear the falafel patties in a skillet.
Step 4: Make the burger fixings. Prepare the quick pickled onions and yogurt tahini sauce (or whatever toppings you choose).
Step 5: Cook the falafel burgers. If baking, spray falafel tops with olive oil spray. Bake 15 minutes, flip and spray the tops with oil. Bake until golden. To pan-fry, heat a cast iron skillet over medium heat with a generous amount of olive oil. Cook until each side is golden, then finish heating through in a warm oven. To use an air fryer, grease the grates, then spray the top of the falafel with olive oil and air fry for 7-8 minutes, flip, and continue air frying for 7 minutes, or until golden.
Step 6: Assemble. Spread tahini yogurt on the buns, add zhoug (if using), top with falafel burger, sliced tomato and cucumber (season both with salt!), micro greens, and pickled onions.
Serving suggestions: The fixings!
Choose a few to serve with your falafel burger patties! Make our sweet potato fries!
- Sourdough Buns or Brioche Buns (or served in pita bread to make a delicious falafel sandwich!)
- Yogurt Tahini Sauce, Tzatziki Sauce, Tahini Sauce, or Hummus
- Pickled Onions
- Zhoug Sauce
- Sliced tomato and cucumbers
- Microgreens, arugula, lettuce, or more fresh herbs
FAQs
No, this is optional. However, baking soda breaks down and softens the chickpeas allowing the falafel burgers to get light and airy in texture!
This means the mixture is too wet. Remember to blot the chickpeas dry thoroughly before adding them to the food processor so there is no excess moisture.
Serve with our Dilly Cucumber Tomato Salad, Fattoush, Grilled Zucchini, a Classic Greek Salad, or Grilled Veggies!
Yes! In addition to being high in plant-based protein and fiber (thanks to the chickpeas!), they are rich in essential vitamins and minerals from ingredients like garlic, onion, and cilantro.
Yes! Simply use gluten-free burger buns.
Storage
Leftover falafel burgers will keep in an airtight container in the refrigerator for up to 4 days. You can also freeze them for 3 months. Thaw overnight in the fridge, then reheat in a warm oven or toaster oven.
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
More Vegetarian Burgers
Falafel Burgers Recipe
- Prep Time: 30
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 4 1x
- Category: Main, vegan, vegan burger
- Method: Baked or pan-seared
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This falafel burger is a punchy, flavorful, high-protein vegetarian dinner! Top with tahini yogurt, pickled onions, sliced cucumbers, and tomatoes on a toasty brioche bun. *Allow 8 hours chickpea soaking time.
Ingredients
- 3/4 cup dry garbanzo beans, soaked in water 8-24 hours, until doubled, drained. Do not cook.
- 1/2 cup chopped onion
- 3 fat cloves garlic
- 1 cup cilantro, packed tender stems ok
- 1/2– 1 whole jalapeno, chopped ( I like a whole one!)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tsp kosher salt
- 1 tablespoon extra virgin olive oil
- 1/2 tsp baking soda (optional, makes them lighter)
- 1/4 tsp cayenne pepper
Falafel Burger Fixings (optional, pick a few)
- Sourdough Buns or Brioche Buns
- Yogurt Tahini Sauce (or Tzatziki Sauce or Tahini Sauce)
- Pickled onions
- Zhoug Sauce
- Sliced tomato and cucumbers
- Microgreens, arugula, or lettuce.
Instructions
- Soak the dry chickpeas in a bowl of water 8- 24 hours on the counter (make sure they are covered with water). Drain and blot dry. You should have 2 cups.
- In a food processor, place the garbanzo beans, onion, garlic, jalapeno, cilantro, salt, spices, baking soda, and olive oil. Pulse repeatedly, scraping down the sides, until the mixture sticks together and forms a granular thick paste. See photo above.
- With wet hands form 4 patties compressing them tightly and place them on a parchment lined baking sheet and refrigerate for 15-20 minutes while you prep your burger ingredients.
- If baking, pre-heat oven to 400F. If air frying preheat to 375F . You can also pan-sear in a skillet.
- Make the quick pickled onions, and yogurt tahini sauce (or whatever you choose).
- If baking, spray falafel tops with spray olive oil. Bake falafels 15 minutes, flip and spray tops with spray oil, bake this golden. Pan sear in a cast iron skillet over medium heat with a generous amount of olive oil, until each side is golden, and finish heating through in a warm oven. Air fry on greased grates-spray top of falafel with olive oil, air fry for 7-8 minutes, flip, and air fry until golden, another 7 mins.
- Assemble the burgers: Spread tahini yogurt on buns, add a little zhoug if using, top with falafel burger, sliced tomato and cucumber (season both with salt), micro greens and pickled onions. Enjoy!
Notes
Cooked falafel burgers will keep up to 4 days in an airtight container in the fridge. They can be frozen, thaw overnight in the fridge, reheat in a warm oven or toaster oven.
When pan-searing falafel burgers, place them in a well-oiled skillet. Do not move or mess with them, until they form that deep golden crust, which, once there, will help the falafels naturally release from the pan. If you try to move or flip too early they may fall apart. Using a thin, metal spatula is ideal here, to help preserve that golden crust ( vs. a thinker plastic one).
Nutrition
- Serving Size: one falafel patty
- Calories: 385
- Sugar: 5.9 g
- Sodium: 483.8 mg
- Fat: 7.9 g
- Saturated Fat: 3.3 g
- Carbohydrates: 33.9 g
- Fiber: 6.6 g
- Protein: 10.8 g
- Cholesterol: 0 mg
My family couldn’t get enough of these. Absolutely delicious!
Wonderful April, glad to hear this!
Sylvia, made these falafels for the first time and the taste was SO on point. I’m trying, as the main chef in our home, to make more vegetarian meals and this recipe is a keeper. I wouldn’t change a thing. I’ll double the recipe next time, as you suggested, for the freezer. I baked ours. Thank you!
On another note, I have tried, and shared, your site with so many of my friends as your recipes deliver, every time. Fan, right here! 🙂
I share your passion for healthy great tasting food.
We really appreciate this Eileen!
I was skeptical but wow. Easy to make. Did pan fry and then baked. Last two I am doing the baked method. But flavor was the ere. Love the pickles.
Awesome Sheryl!
Is it ok to use canned garbanzo beans instead of soaking dry ones?
No, sorry, Mary this recipe will not work with canned beans.
I made these a little smaller and put two in homemade pita, then stuffed in the yogurt tahini sauce, pickled onions, banana peppers, lettuce, and crumbled feta. Also I did use canned garbanzo beans and they worked fine.
Thanks Kellie for the report- helpful! So glad they worked out for you.
This was delicious! Husband loved it too. I didn’t have a jalapeño so used some chipotle sauce. I halved the burgers and slipped them into pita bread with tahini sauce and yogurt-tahini sauce and cucumbers and tomato.
Great to hear Roselyn! Sounds lovely!
Plan to make for Father’s Day. I prefer to make falafel balls vs a burger patty. Will this recipe support smaller falafels?
Thank you.
Hi – yes- this is the exact same recipe of our falafel “balls”. 🙂
love it, thanks
So glad Erminda!
Luv the burger! Thanks for the recipe
So glad you enjoyed Dana!
Made these tonight and they came out great. Halved the recipe and fried in a little oil then finished off in the oven. Thanks for the recipe! Made Tahini sauce instead of Tzatziki.
Used this recipe http://www.inspiredtaste.net/27791/tahini-sauce-recipe/
So glad you enjoyed them!! Thanks!
This sounds really delicious and something new to try. Thank you for sharing this.
Simon
These falafel burgers look incredible. And I love your awesome photography of them! I definitely need to make the recipe for myself and my vegetarian family.
This looks unbelievable – so many flavors and textures. I’ve been wanting to make my own falafel, and now I have to give this a try!
LOVE Falafels… this looks amazing!
I swoon for a great falafel… I will have to try yours, they look fantastic♡
Mmm so much deliciousness going on here! These look lovely!
i’ve never tried making falafel but i have always been curious about it… now i feel like giving it a real shot! these look delicious!! 🙂
I have always wanted to eat falafels but once I ate them in a Kebab Restaurant and they were dry and it totally put me off. I would love to try to prepare them myself, sounds pretty easy!•The Health Blog for the Lazy Girl•
I love falafels!!! I think I’ll make these this weekend while the snow flies!