Falafel Burgers bring together the best of Middle Eastern flavors in a handheld meal that feels both hearty and fresh. Instead of deep frying traditional falafel balls, you pan fry them as patties, which makes the process simpler and less messy. The chickpeas provide a sturdy base that holds together well when cooked, while cumin and coriander add warm spice notes.
I always keep a can of chickpeas in my pantry because they blend into a surprisingly meaty texture when processed with garlic and onion. The tahini sauce ties everything together with its nutty richness, and the crisp vegetables add the perfect crunch.
About the Recipe
This recipe gives you a complete meal with protein, vegetables, and a flavorful sauce that tastes restaurant quality. You do not need any special equipment beyond a food processor and a nonstick pan. The patties hold together beautifully without eggs, making them naturally vegan friendly. Because you pan fry rather than deep fry, cleanup is quick and you use much less oil.
The sauce comes together in minutes and tastes far better than anything from a bottle. The fresh vegetables add color and texture that balance the rich, savory patties perfectly.
Why you will love this recipe
These burgers satisfy like a hearty meal while still feeling light and fresh. The patties develop a golden crust on the outside while staying tender inside, creating a nice textural contrast. You can make the mixture ahead and shape the patties when you are ready to cook, which helps on busy weeknights. The tahini sauce is incredibly versatile and works well as a dip for leftover vegetables or pita chips.
Everything cooks in one pan, which means less time at the sink later. The recipe makes six patties, so you can freeze extras for another meal. The warm spices fill your kitchen with an inviting aroma as the patties cook.
Falafel Burgers
Cooking Tips
Drain your chickpeas thoroughly and pat them dry before processing, otherwise the mixture becomes too wet. If your patty mixture feels loose, add another tablespoon or two of breadcrumbs until it holds together when you press it. Let the patties rest for a few minutes after shaping, which helps them firm up before cooking.
Keep the heat at medium high so the outside browns nicely without burning before the inside warms through. If your tahini sauce seems too thick, whisk in a little extra water until it reaches a pourable consistency.
Serving and Storing Suggestions
This recipe serves four people and takes about 25 minutes from start to finish, including prep time. Serve the burgers immediately while the patties are warm and crispy. Store leftover patties in an airtight container in the refrigerator for up to three days. The tahini sauce keeps well for about five days in a covered jar. Reheat patties in a pan with a little oil to restore the crispy exterior, or warm them in a 350 degree oven for about ten minutes.
Similar Recipes
- Spiced Chickpea Wraps
- Lentil Veggie Burgers
- Baked Falafel with Yogurt Sauce
- Mediterranean Grain Bowls
- Hummus and Veggie Pita Pockets
Nutrient Benefits
Chickpeas provide excellent plant based protein and fiber that keeps you satisfied for hours. They also contain folate, iron, and magnesium. The tahini sauce made from sesame paste adds healthy fats and calcium. Fresh vegetables contribute vitamins A and C along with additional fiber.
The olive oil used for cooking provides monounsaturated fats. Because you pan fry with minimal oil rather than deep frying, this version stays lighter while still delivering satisfying flavor and texture.
Falafel Burgers
Ingredients
- 4 Burger Buns - 4
- 3 cups Lettuce - 3 cups chopped
- 2 cups Tomato - 2 cups chopped
- 2 cups Cucumber - 2 cups peeled and sliced
- 1/2 cup Onion - 1/2 cup finely chopped
For Sauce:
- 1 cup Hot Water - 1 cup
- 1/4 cup Ground Sesame Paste - 1/4 cup
- Salt as per taste
- 3 tbsp Lemon Juice - 3 tblsp
- 2 cloves Garlic - 2 cloves minced
For Patties:
- 1 cup Onion (chopped)
- 2 tbsp Lemon Juice
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1/2 tsp Salt
- 2 cups Chickpeas
- 4 cloves Garlic (minced)
- 1/2 cup Breadcrumbs
- 4 tsp Olive Oil
Instructions
- To make the sauce, combine the sauce ingredients in a blender and process until smooth.
- To make the patties, mix onion, lemon juice, cumin, coriander, salt, chickpeas and garlic.
- Grind in a mixie/food processor until smooth.
- Place mixture in a large bowl.
- Add 1/4 cup breadcrumbs and mix.
- Divide this mixture into six equal portions, shaping each into a 1/2 inch thick patty.
- Place remaining breadcrumbs in a shallow dish.
- Roll patties in breadcrumbs.
- Heat two tsp oil in a large nonstick pan over medium-high heat.
- Cook the patties three minutes on each side or until browned.
- Cut the burger buns in halves.
- Place lettuce, tomato, cucumber and onion on one half
- Add some sauce.
- Place the patty on top of the vegetables or on the other half. Close or leave it open.
- Serve.
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Frequently Asked Questions
Can I use canned chickpeas instead of dried ones?
Yes, canned chickpeas work perfectly for this recipe. Just drain and rinse them well, then pat them dry before processing. The recipe assumes you are using canned chickpeas that equal about two cups.
Why are my patties falling apart when I cook them?
The mixture might be too wet or you may need more breadcrumbs as a binder. Make sure you drain the chickpeas thoroughly and add extra breadcrumbs one tablespoon at a time until the mixture holds together when squeezed. Letting the shaped patties rest for five minutes before cooking also helps.
Can I bake these patties instead of pan frying them?
Without a doubt. Place the breaded patties on a parchment lined baking sheet, brush them lightly with olive oil, and bake at 375 degrees for about 20 minutes, flipping halfway through. They will not get quite as crispy as pan fried versions but still taste great.
What can I substitute for tahini in the sauce?
You can use natural peanut butter or almond butter as a substitute, though the flavor will be different. If you have sesame oil, mix a tablespoon with Greek yogurt or mayonnaise for a similar creamy texture with a hint of sesame flavor.
How do I prevent the patties from sticking to the pan?
Use a good nonstick pan and make sure the oil is hot before adding the patties. Wait until they develop a golden crust on the bottom before trying to flip them. If they resist flipping, let them cook another 30 seconds and try again.
