Ultimate Guide to Homemade Falafel Burgers
Transform chickpeas and herbs into golden-crisp patties loaded with fresh, vibrant flavor.
Falafel burgers offer a delicious plant-based alternative to traditional hamburgers, combining the signature chickpea crunch of falafel with the satisfying heft of a burger patty. In this comprehensive guide, you’ll learn everything needed to craft falafel burgers that are crispy outside, tender inside, and loaded with vibrant flavor. Explore the science behind texture and binding, discover ingredient substitutions, and uncover serving ideas inspired by Middle Eastern classics.
What Makes Falafel Burgers Special?
Traditional falafel, a street food staple across the Middle East, is typically formed from ground chickpeas or fava beans, herbs, and spices. These are fried into small balls or patties, then served in pita bread with salad and sauces. Falafel burgers reimagine these flavors by forming the mix into full-sized burger patties, making them perfect for buns, buns, or even lettuce wraps.
- Hearty and satisfying: Great for vegetarians and anyone wanting a filling, flavorful main course.
- Versatile: Enjoy them on traditional buns, in pita pockets, or atop a bed of salad greens.
- Packable: Excellent for meal prep and picnics since these patties hold their structure.
Key Ingredients for Authentic Falafel Burgers
The unique taste and texture of falafel burgers come from a blend of whole foods and aromatic herbs. Here’s a breakdown of the essential ingredients:
| Ingredient | Role | Substitutes |
|---|---|---|
| Dry Chickpeas | Critical for authentic texture and binding; canned chickpeas are too wet and mealy. | Fava beans (see note below) |
| Onion & Garlic | Fresh aromatic base for depth of flavor. | Shallots, garlic powder (sparingly) |
| Fresh Herbs | Vibrant flavor and color; classic choices are parsley, cilantro, dill. | Mint, scallions, basil (customize as desired) |
| Spices | Earthiness and warmth; commonly cumin, coriander, paprika. | Za’atar, allspice, cayenne for added punch |
| Binder (Flour or Breadcrumbs) | Helps patties hold together during cooking. | Chickpea flour (gluten-free), whole wheat flour, matzo meal |
| Leavening Agent (optional) | A small amount of baking powder can yield lighter patties. | Skip for denser texture |
Note: Never use canned chickpeas for falafel burgers. They are too moist and break down into mush when cooked. Only raw, dried chickpeas soaked overnight yield the authentic texture.
Step-by-Step: How to Make Falafel Burger Patties
- Soak Chickpeas
In a large bowl, cover dried chickpeas with several inches of cold water. Let stand 12-18 hours. They will double (even triple) in size. Drain thoroughly before use. - Blend the Base
Add soaked, drained chickpeas to a food processor along with onion, garlic, fresh herbs, and spices. Pulse—do not puree—until it forms a moist, coarse meal that holds together when pinched. Scrape down the bowl as needed to ensure even chopping. - Add Dry Ingredients
Sprinkle in flour or breadcrumbs and baking powder (if using). Continue pulsing, scraping the bowl, just until evenly incorporated but not doughy. The mixture should be slightly crumbly but moist enough to shape. - Rest the Mixture
Transfer to a bowl, cover, and let sit in the fridge for at least 30 minutes (up to several hours). This step hydrates the starches and allows flavors to meld, leading to better-formed patties. - Shape the Patties
Scoop with wet hands and gently form into patties, about 4 inches in diameter and 3/4-inch thick. Do not pack them too tightly, as this can make the burgers dense. - Pan-Fry or Bake
For the crispiest surface, pan-fry the burgers in a thin layer of neutral oil (vegetable or canola) over medium heat. Cook 3-4 minutes per side, or until deeply golden. For an oil-free version, brush lightly with oil and bake at 400°F (200°C) until crisp, about 15 minutes per side.
Expert Tips for Best Results
- Use a food processor: Chopping by hand won’t create the right texture nor disperse moisture evenly.
- Don’t over-blend: Coarse, varied crumb leads to superior texture after frying.
- Allow chilling time: Resting in the fridge prevents the burgers from falling apart in the pan.
- No canned chickpeas: They’re too soft and will yield mushy, greasy burgers.
- Test your first patty: Cook one burger to ensure it holds together well; adjust flour if needed.
Classic Falafel Burger Recipe
This recipe yields 4 large or 6 medium falafel burger patties.
Ingredients
- 1 1/4 cups dried chickpeas (do not use canned; soak overnight)
- 1 small yellow onion, roughly chopped
- 3–4 garlic cloves, peeled
- 1/2 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh dill (optional, for extra flavor complexity)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt (plus more to taste)
- 1/4 cup all-purpose flour (more as needed)
- 1/2 teaspoon baking powder
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons vegetable or olive oil (for frying)
Instructions
- Soak the chickpeas overnight as described above; drain thoroughly.
- In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, dill, cumin, coriander, smoked paprika, salt, baking powder, and black pepper.
- Pulse until the mixture resembles coarse wet sand—do not puree!
- Sprinkle in flour and pulse to mix. If the mixture is too wet, add more flour by the tablespoon.
- Refrigerate mixture for 30 minutes up to several hours.
- With damp hands, form into 4–6 equal patties, pressing gently.
- Heat oil in a nonstick or cast iron skillet over medium heat. Fry burgers until golden and crisp, 3-4 minutes per side. Transfer to a wire rack to keep crispy.
What others are reading
Suggested Toppings and Serving Ideas
Falafel burgers are a canvas for creative toppings and accompaniments. Consider these Middle Eastern–inspired additions:
- Tzatziki Sauce: Creamy yogurt, cucumber, garlic, and lemon zest (see recipe below).
- Pickled Red Onions: Bright and acidic; cuts through the richness of fried falafel.
- Fresh Greens: Romaine, arugula, or spinach for crunch and color.
- Tomato and Cucumber Slices: Add juicy freshness.
- Pita or Flatbread: For a lighter option, wrap the patty in warm pita instead of a burger bun.
Tzatziki Slaw Recipe
This tangy slaw is the perfect cooling companion to a crispy falafel burger.
- 1 cup plain Greek yogurt
- 1/4 cup grated cucumber, squeezed dry
- 1 teaspoon dried dill (or 2 tsp fresh, minced)
- 2 garlic cloves, minced
- Zest and juice of 1 lemon
- Kosher salt and pepper, to taste
- 2 cups shredded napa or green cabbage
Instructions: In a bowl, whisk together yogurt, cucumber, dill, garlic, lemon zest and juice, salt, and pepper. To make slaw, toss 1/4 to 1/3 cup of the tzatziki with the shredded cabbage. Let stand 10 minutes for best flavor.
Common Pitfalls and How to Avoid Them
- Burgers falling apart: Ensure you’re using soaked, uncooked chickpeas and enough binder. Chilling helps firm up the mix before frying.
- Raw or gritty texture: Pulse mixture longer if it feels sandy, but avoid pureeing; adjust moisture by blotting herbs and draining chickpeas well.
- Mushy burgers: Too much moisture (or using canned beans) will break down the structure. Always drain chickpeas thoroughly after soaking.
- Lack of flavor: Be generous with herbs and spices; don’t skimp on fresh aromatics.
Variations and Customizations
Give your falafel burgers a twist:
- Spicy: Add chopped jalapeño, harissa, or cayenne pepper.
- Green: Increase fresh herb content (use more cilantro, parsley, or mint).
- Gluten-Free: Substitute chickpea flour or certified GF oats for standard flour or breadcrumbs.
- Mini Falafel Sliders: Shape into smaller patties and serve as appetizers or in mini buns.
- With Fava Beans: Substitute half the chickpeas with soaked fava beans for a classic Egyptian falafel (ta’amiya) flavor.
Make-Ahead and Storage Tips
- Prep in advance: The falafel mix keeps well, covered, in the fridge for up to 2 days before shaping and cooking.
- Freezing: Shape uncooked patties, freeze on a baking sheet, then transfer to freezer bags for up to 2 months. Cook straight from frozen, adding a minute or two to the cooking time.
- Leftovers: Cooked burgers keep refrigerated in an airtight container for 3–4 days. Reheat gently in a skillet for best texture.
Frequently Asked Questions (FAQs)
Q: Can I use canned chickpeas?
A: No. Using canned chickpeas will result in a wet, mushy mixture that won’t hold together well or crisp up properly.
Q: Can I bake these falafel burgers instead of frying?
A: Yes. Brush the patties with oil and bake at 400°F (200°C) until crisp on both sides, about 15 minutes per side, flipping halfway through.
Q: Are falafel burgers healthy?
A: Falafel burgers are high in protein and fiber, made with whole foods, and can be made lower in fat if baked or air-fried instead of pan-fried.
Q: Can I freeze these burgers?
A: Yes. Shape the patties and freeze uncooked. Fry or bake from frozen, adding 2-3 more minutes to the cooking time.
Q: My burgers are falling apart—what should I do?
A: Use a bit more flour or breadcrumbs as binder, ensure the mixture is thoroughly chilled, and handle the patties gently. Always use soaked dried chickpeas for best results.
Conclusion: Why You’ll Love Falafel Burgers
Crafting falafel burgers from scratch rewards you with unmatched fresh flavor, a satisfying blend of textures, and endless possibilities for customization. Whether you enjoy them stacked high on a toasted bun, stuffed into warm pita, or over crisp salad greens, these burgers are sure to become a staple in your kitchen. Experiment with toppings, adjust the spice to suit your palate, and enjoy the rich, protein-packed results of homemade falafel burgers.
References
Similar Articles
Read full bio of Sneha Tete
