I pack these falafel burgers with bold herbs, savory spices, and a crisp golden crust that gives way to a light, fluffy center. One bite and they might just become your new favorite meatless burger.

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I’m obsessed with these falafel burgers because they hit that exact crunchy-outside, fluffy-inside thing I crave from real falafel, but stacked up like a messy, satisfying burger. I love how the dried chickpeas give every patty that hearty bite instead of turning mushy or sad.

And the fresh parsley brings that bright, herby punch that keeps me going back for another bite. Big flavor, serious texture, no bland veggie burger energy.

But what really gets me is the contrast: crisp edges, tender middle, cool toppings, creamy sauce. The kind of sandwich I want dripping down my hands.

No regrets.

Ingredients

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Dried chickpeas give these burgers real bite, not mushy veggie-patty sadness.
Onion brings a little sweetness and keeps the falafel tasting homemade.
Garlic makes everything louder in the best possible way.
Parsley adds that fresh green flavor you’ll miss if it’s gone.
Cilantro keeps things bright, herby, and a little more fun.
Cumin and coriander bring warm, cozy falafel flavor without trying too hard.
Baking powder helps the patties feel lighter, not dense like a brick.
Flour helps hold everything together, because nobody wants burger crumble.
Hot oil gives you that crispy outside that’s basically the whole point.
Buns or pita make it feel like dinner, not just a snack.
Lettuce, tomato, and red onion add crunch, juice, and color.
Plus, tahini sauce makes it creamy, tangy, and totally worth the mess.

Ingredient Quantities

1 1/2 cups dried chickpeas, soaked overnight and drained

1 small yellow onion, roughly chopped (about 1 cup)

3 cloves garlic, peeled

1/2 cup fresh parsley, packed

1/4 cup fresh cilantro, packed

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon baking powder

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper, optional

3 tablespoons all purpose flour or chickpea flour

Vegetable oil for frying, about 1/2 cup to 1 cup depending on method

4 burger buns or pita rounds

Leaves of lettuce, tomato slices, and sliced red onion for serving

Pickles or pickled vegetables, optional

For tahini sauce: 1/3 cup tahini

For tahini sauce: 2 tablespoons lemon juice

For tahini sauce: 1 garlic clove, minced

For tahini sauce: 2 to 4 tablespoons water to thin

For tahini sauce: Salt to taste

How to Make this

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1. Drain the soaked chickpeas and pat dry with a towel; transfer to a food processor with the onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, and cayenne if using. Pulse until coarsely ground and a sticky, slightly chunky mixture forms, scraping down sides as needed.

2. Sprinkle in the baking powder and flour, then pulse just until incorporated; the mixture should hold together when pressed but not be a paste.

3. Transfer the falafel dough to a bowl, press into a disk, cover, and refrigerate for 30 to 60 minutes to firm up.

4. While chilling, whisk the tahini sauce: combine tahini, lemon juice, minced garlic, and a pinch of salt; slowly add 2 to 4 tablespoons water until smooth and pourable. Adjust salt and lemon to taste.

5. Divide the chilled mixture into 8 portions for slider size or 4 for larger burger patties; shape into compact patties about 3 1/2 inches across, pressing to remove air pockets.

6. Heat 1/4 to 1/2 cup vegetable oil in a large skillet over medium heat, enough to cover the pan surface; for deeper frying use 1/2 to 1 cup oil and maintain 350 F if using a thermometer.

7. Fry patties in batches, 3 to 4 minutes per side, until a deep golden brown and crisp, turning carefully so they do not break; transfer to a paper towel lined tray to drain.

8. If you prefer baking, arrange patties on a lined baking sheet, brush lightly with oil, and bake at 425 F for 15 to 20 minutes, flipping halfway, until golden and crisp.

9. Toast burger buns or pita rounds lightly, spread tahini sauce on both sides, place lettuce, a falafel patty, tomato slice, red onion, and pickles or pickled vegetables as desired.

10. Serve immediately with extra tahini sauce on the side.

Equipment Needed

1. Food processor
2. Large bowl (for chilling and shaping)
3. Measuring cups and measuring spoons
4. Chef knife
5. Cutting board
6. Large skillet or frying pan
7. Spatula or tongs and a slotted spoon for turning and draining
8. Baking sheet lined with parchment paper and paper towels for draining

FAQ

Can I use canned chickpeas instead of dried? No. Canned chickpeas are too soft and wet and will make the mixture mushy. Use dried chickpeas soaked overnight and well drained for proper texture.

How do I prevent the patties from falling apart? Process until the mixture holds together but is not a paste, stir in flour to bind, chill the formed patties for 30 minutes, and do not overcrowd the pan while frying.

Can I bake or air fry the patties instead of frying? Yes. Bake at 400 F for 20 to 25 minutes, flipping once halfway. For an air fryer, cook at 375 F for 10 to 12 minutes, flipping once. Brush or spray lightly with oil for a crisper exterior.

How spicy are these and can I adjust the heat? The recipe is mildly spicy with optional cayenne. Omit cayenne for no heat or add more to taste to increase spiciness.

How should I store leftovers and how long do they keep? Refrigerate cooked patties in an airtight container for up to 4 days. Freeze separated by parchment in a single layer for up to 3 months; reheat from frozen in a 350 F oven until heated through.

How do I make the tahini sauce smooth if it seizes? If tahini thickens when lemon is added, whisk in warm water a tablespoon at a time until smooth, then season with minced garlic and salt to taste.

Falafel Burgers Recipe Substitutions and Variations

Chickpeas: Use canned chickpeas, well drained and patted dry, though texture will be softer so pulse conservatively; or substitute cooked white beans like cannellini for a milder flavor; for a nutty twist use cooked lentils mixed with a tablespoon of chickpea flour to bind.
All purpose flour or chickpea flour: Use cornstarch or arrowroot for a gluten free binder in small amounts; use oat flour for a heartier texture; or use almond flour plus an extra egg white if not keeping it vegan.
Fresh parsley and cilantro: Replace cilantro with extra parsley for a parsley-forward falafel; use fresh dill or mint in part for a brighter, different herb profile; use a frozen herb mix if fresh herbs are unavailable, squeeze out excess water.
Tahini for sauce: Substitute plain Greek yogurt for a tangier, creamier sauce; use sunflower seed butter for a nut free alternative, thinned with water and lemon; or use store bought hummus thinned with lemon juice and water for a quick swap.

Pro Tips

1. Make sure the soaked chickpeas are very dry before processing. Excess moisture will make the mixture gummy; pat them thoroughly with towels and pulse in short bursts so you get a coarse, slightly chunky texture instead of a paste.

2. Chill the formed mixture well before shaping. Cooling firms it up and makes it much easier to press compact patties that hold together when frying or baking.

3. For the crispiest exterior fry in a shallow layer of oil at medium to medium high heat. Use just enough oil to cover the pan surface and keep the temperature steady so the outside browns without the center falling apart. Turn gently with a slotted spatula to avoid tearing.

4. Brighten and thin the tahini with lemon and water right before serving so it is silky and pourable. Leftover patties reheat best in a hot oven or toaster oven to revive the crust; avoid the microwave unless you do not mind losing crispness.

Falafel Burgers Recipe

Recipe by Jot Punji

0.0 from 0 votes

I pack these falafel burgers with bold herbs, savory spices, and a crisp golden crust that gives way to a light, fluffy center. One bite and they might just become your new favorite meatless burger.

Servings

servings

Calories

600

kcal

Equipment: 1. Food processor
2. Large bowl (for chilling and shaping)
3. Measuring cups and measuring spoons
4. Chef knife
5. Cutting board
6. Large skillet or frying pan
7. Spatula or tongs and a slotted spoon for turning and draining
8. Baking sheet lined with parchment paper and paper towels for draining

Ingredients

1 1/2 cups dried chickpeas, soaked overnight and drained
1 small yellow onion, roughly chopped (about 1 cup)
3 cloves garlic, peeled
1/2 cup fresh parsley, packed
1/4 cup fresh cilantro, packed
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon baking powder
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, optional
3 tablespoons all purpose flour or chickpea flour
Vegetable oil for frying, about 1/2 cup to 1 cup depending on method
4 burger buns or pita rounds
Leaves of lettuce, tomato slices, and sliced red onion for serving
Pickles or pickled vegetables, optional
For tahini sauce: 1/3 cup tahini
For tahini sauce: 2 tablespoons lemon juice
For tahini sauce: 1 garlic clove, minced
For tahini sauce: 2 to 4 tablespoons water to thin
For tahini sauce: Salt to taste

Directions

Drain the soaked chickpeas and pat dry with a towel; transfer to a food processor with the onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, and cayenne if using. Pulse until coarsely ground and a sticky, slightly chunky mixture forms, scraping down sides as needed.
Sprinkle in the baking powder and flour, then pulse just until incorporated; the mixture should hold together when pressed but not be a paste.
Transfer the falafel dough to a bowl, press into a disk, cover, and refrigerate for 30 to 60 minutes to firm up.
While chilling, whisk the tahini sauce: combine tahini, lemon juice, minced garlic, and a pinch of salt; slowly add 2 to 4 tablespoons water until smooth and pourable. Adjust salt and lemon to taste.
Divide the chilled mixture into 8 portions for slider size or 4 for larger burger patties; shape into compact patties about 3 1/2 inches across, pressing to remove air pockets.
Heat 1/4 to 1/2 cup vegetable oil in a large skillet over medium heat, enough to cover the pan surface; for deeper frying use 1/2 to 1 cup oil and maintain 350 F if using a thermometer.
Fry patties in batches, 3 to 4 minutes per side, until a deep golden brown and crisp, turning carefully so they do not break; transfer to a paper towel lined tray to drain.
If you prefer baking, arrange patties on a lined baking sheet, brush lightly with oil, and bake at 425 F for 15 to 20 minutes, flipping halfway, until golden and crisp.
Toast burger buns or pita rounds lightly, spread tahini sauce on both sides, place lettuce, a falafel patty, tomato slice, red onion, and pickles or pickled vegetables as desired.
Serve immediately with extra tahini sauce on the side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.