Falafel Burger
This falafel burger recipe takes crispy falafel patties and piles them onto burger buns with all the fixings. They’re easy to make and great for meal prep too!
Veggie burgers are the classic vegan meal option—the one you’ll reliably be able to count on at most restaurants. But when you’ve been vegan for a while, all those plain burgers start to get boring! That’s why I love a homemade burger like this falafel burger recipe, which takes inspiration from my Crispy Homemade Falafel and puts it into convenient burger form!
Why This Falafel Burger Recipe Is a Weeknight Win
I can’t get enough of these falafel burgers! Here’s why we’ve been loving them so much lately.
- Big, bold flavour. What makes falafel so irresistible is the combination of herbs, spices, and chickpeas. Add in some punchy toppings like Pickled Red Onions and tangy Tzatziki or Tahini and you’ve got a delicious dinner!
- Easy to make. The burger mixture comes together quickly in the food processor, with no need to precook any of the ingredients. You also have the option of pan-frying or baking the patties, whichever is most convenient for you.
- Great for meal prep. Falafel burgers are perfect for meal prep. Make a batch on the weekend and store them in the fridge or freezer for quick and easy lunches or dinners throughout the week!
Notes on Ingredients
Here are the ingredients you’ll need to make these vegan falafel burgers. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Falafel Patties:
- Chickpeas – For ease and speed, we start with canned chickpeas rather than dried.
- Onion – Adds flavour and moisture to the falafel patties.
- Carrot – This isn’t a common ingredient in falafel, but it bulks up the patties and adds a touch of natural sweetness.
- Garlic
- Fresh parsley and cilantro – For herbaceous flavour and that signature green colour.
- Seasonings – Ground cumin, coriander, and cayenne, along with salt and pepper.
- All-purpose Flour – This binds the mixture together. You can use chickpea flour or a 1:1 gluten-free all-purpose flour instead.
- Baking powder
- Olive oil
For Assembly:
- Vegan burger buns – I like to use my Vegan Burger Buns.
- Lettuce – Any kind you like. Spinach would also work.
- Tomato
- Pickled red onion
- Vegan tahini sauce or hummus – Use store-bought or homemade versions like my Perfect Homemade Hummus or Roasted Cauliflower Hummus.
How to Make Falafel Burgers
Making falafel burgers at home is simple! Here’s a visual guide to show you the steps in the process.
- Make the falafel mixture. Pulse the onion, carrot, garlic, and herbs in a food processor until finely minced. Add the chickpeas, seasonings, flour, and baking powder, then pulse again to combine.
- Chill. Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes.
- Form the patties. Divide the falafel mixture into 4 portions and shape each into a burger-sized patty.
- Cook the patties. Follow the instructions in the recipe card for either pan-frying or baking the patties.
- Assemble the burgers. Lightly toast the burger buns. Spread tahini sauce or hummus on the bottom bun. Add the lettuce, a falafel patty, tomato, and pickled onion. Spread more tahini or hummus on the other half of the bun and place it on top.
Tips and Variations
- Don’t skimp on the oil. The key to a crispy patty is frying in plenty of oil. If you try to get away with less, you won’t have that crispy exterior, although the burgers will still be tasty.
- Don’t over-process the mixture. It’s important to pulse the ingredients a few times until they are well combined, but you don’t want to end up with a puree. Falafel has texture inside, so the mixture should be very finely chopped, not smooth.
- Use a cookie cutter for uniform size. If you want perfect circular patties, you can press the mixture inside a large round cookie cutter or biscuit cutter. Coat it with nonstick spray to keep the mixture from sticking to the edges.
- Make it spicy. Add minced jalapeño to your falafel mixture for some added heat.
Meal Prep Tips
There are a few different ways you can meal prep these falafel burgers. First, you can make the falafel patty mixture and store it in the refrigerator for up to 2 days. Then when you’re ready to eat, just form the patties and cook them. You can also form the patties, cover them, and refrigerate them until you’re ready to cook, or cook the patties and reheat them later.
Serving Suggestions
I love a side of Air Fryer Potato Wedges with my falafel burger, but to give them a little Mediterranean flair, I add a squeeze of lemon juice, a sprinkle of oregano, and crumble some Vegan Feta Cheese over the top. This Jennifer Aniston Salad would also be an excellent side, as would Tabbouleh.
How to Store and Reheat Leftovers
- Refrigerator: Store leftover falafel burger patties in an airtight container in the refrigerator for up to 3 days.
- Freezer: You can freeze the falafel patties cooked or uncooked. Either way, wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container and store for up to 3 months.
- Reheating: To reheat frozen falafel burgers, thaw them in the refrigerator, then warm them in a skillet coated with cooking spray. If you froze your patties before cooking them, follow the original recipe instructions for cooking in the oven or stovetop.
Enjoy friends! If you make this falafel burger recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Falafel Burger
Ingredients
For the Falafel Patties:
- 1 can chickpeas, drained and rinsed, 15 oz, 425 g
- 1 small onion, roughly chopped – about 100 g
- 1 medium carrot, chopped – about 60 g
- 2 cloves garlic, minced – about 6 g
- ½ cup fresh parsley, roughly chopped –15 g
- ½ cup fresh cilantro, roughly chopped – 15 g
- 1 teaspoon ground cumin, 2 g
- 1 teaspoon ground coriander, 2 g
- ¼ teaspoon cayenne pepper, optional – 0.5 g
- 4 tablespoons all-purpose flour, or chickpea flour for gluten-free – 30 g
- 1 teaspoon baking powder, 5 g
- Salt and pepper, to taste
- 2-3 tablespoons olive oil, for cooking – 30–45 ml
For Assembly:
- 4 vegan burger buns
- Lettuce leaves
- Tomato slices
- Pickled Red onion slices
- Vegan tahini sauce or hummus, store-bought or homemade
Instructions
- In a food processor with a blade attachment combine onion, carrot, garlic, parsley and cilantro. Pulse until all ingredients are finely minced. You may need to stop a few times and scrape the sides with a spoon.
- Add chickpeas, cumin, coriander, cayenne (if using), salt and pepper, flour (or chickpea flour), and baking powder to the minced vegetables. Pulse until combined but still slightly chunky. Avoid over-processing to keep some texture.
- Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes (this helps it firm up).
- Remove the falafel mixture from the fridge. Divide into 4 equal parts and shape each into burger-sized patties (about 1/2-inch thick).
- Heat olive oil in a non-stick pan over medium heat.
- Place patties in the pan, cooking 3-4 minutes per side until golden brown and crispy on both sides. Alternatively you can bake the patties in the preheated to 400F (200C) oven for 20 minutes. Use a parchment lined baking sheet and lightly spray or brush patties with oil before baking.
- Remove from heat and set aside.
- Toast the burger buns lightly.
- Spread a generous amount of tahini sauce or hummus on the bottom bun.
- Layer with lettuce, falafel patty, tomato slices, red onion slices.
- Spread more tahini sauce or hummus on the top bun and place on top.
Notes
- Refrigerator: Store leftover falafel burger patties in an airtight container in the refrigerator for up to 3 days.
- Freezer: You can freeze the falafel patties cooked or uncooked. Either way, wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container and store for up to 3 months.
- Reheating: To reheat frozen falafel burgers, thaw them overnight in the refrigerator, then warm them in a skillet coated with cooking spray. If you froze your patties before cooking them, follow the original recipe instructions for cooking in the oven or stovetop.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
