Description
These Falafel Burgers are a delicious and wholesome twist on traditional falafel, transformed into hearty patties perfect for a main dish. Made with chickpeas, fresh herbs, spices, and baked after a quick pan-fry for a crisp exterior, they are served with a tangy dill yogurt sauce and fresh toppings, all nestled in toasted hamburger buns. A flavorful vegetarian meal that balances protein, spices, and freshness.
Ingredients
For the Falafel:
- 2 15-ounce cans chickpeas (3 cups cooked)
- ¼ cup sesame seeds
- 6 medium garlic cloves
- 1 medium red onion
- 2 large carrots
- 1 cup packed cilantro leaves and tender stems
- ¾ cup whole wheat flour
- 4 teaspoons cumin
- 4 teaspoons coriander
- ¼ teaspoon cayenne
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
For the Dill Yogurt Sauce:
- 2 small garlic cloves
- 2 tablespoons chopped fresh dill
- ¼ cup lemon juice (1 large lemon)
- 2 cups whole milk plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- 2 tablespoons water
For Serving:
- Pickles or pickled onions
- Cilantro, lettuce, or sliced cucumber
- 8 toasted hamburger buns
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the falafel burgers after pan-frying.
- Prepare Chickpea Mixture: Drain and rinse the chickpeas thoroughly and blot dry to remove excess moisture. Place them in a large food processor with the sesame seeds and process until a paste forms, scraping down the sides as needed to ensure everything is well combined.
- Chop Vegetables: Peel the garlic cloves, red onion, and carrots. Roughly chop the onion and carrots, then add garlic to the food processor and pulse until finely chopped. Add carrots and onion and pulse again until finely chopped. Add cilantro and pulse a few more times until chopped but not pureed.
- Combine Ingredients: Transfer the chopped vegetable mixture into the bowl with the chickpea paste. Add the whole wheat flour, cumin, coriander, cayenne, kosher salt, and black pepper. Mix thoroughly by hand or spoon until fully combined and the mixture is firm enough to hold shape.
- Form Patties: Using your hands, shape the mixture into 8 even, round patties. Arrange them on a baking sheet, ready for frying.
- Pan Fry Burgers: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Fry 4 patties at a time for 1 to 2 minutes per side until golden brown and crisp. Remove them and place back on the baking sheet. Wipe the skillet, add more oil, then fry the remaining 4 burgers, noting cooking time may be slightly quicker due to hotter pan.
- Bake Patties: After frying, place all 8 browned patties on the baking sheet in the preheated oven. Bake for 15 minutes on one side, then carefully flip and bake for an additional 15 minutes to ensure they are cooked through and nicely browned.
- Rest Patties: Remove the falafel burgers from the oven and place on a wire rack to cool and set for at least 10 minutes before assembling the burgers.
- Prepare Dill Yogurt Sauce: Mince the garlic finely and chop the fresh dill. In a small bowl, combine the garlic, dill, lemon juice, Greek yogurt, olive oil, kosher salt, and 2 tablespoons of water. Mix well and refrigerate. The sauce can be stored in a sealed container for up to 2 weeks.
- Assemble Burgers: Toast hamburger buns. Spread a generous amount of dill yogurt sauce onto the buns, top with a falafel burger, then add pickles or pickled onions, and fresh cilantro, lettuce or sliced cucumber as desired. Serve immediately for best flavor and texture.
Notes
- Drying the chickpeas well before processing is important for achieving the right texture and preventing soggy patties.
- Frying the patties before baking adds a crisp outer layer, but they finish cooking evenly in the oven without excess oil absorption.
- The dill yogurt sauce can be made ahead of time and stored refrigerated for up to two weeks.
- For a gluten-free version, substitute the whole wheat flour with chickpea flour or another gluten-free flour.
- You can customize toppings to preference including tomatoes, onions, or different types of pickles.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main dish
- Method: Frying
- Cuisine: Middle Eastern
