Falafel Burger Recipe

Prepare chickpeas

Drain soaked chickpeas well and pat dry with paper towels. Do not use canned chickpeas for best texture; chickpeas should be fully hydrated but dry on the surface.

Make falafel mixture

In a food processor, combine drained chickpeas, chopped onion, parsley, cilantro, garlic, cumin, coriander, salt, and pepper. Pulse in 10–12 short bursts until mixture is coarse and holds together when pressed. Scrape down sides as needed—do not over-process into a paste.

Bind and rest

Transfer mixture to a bowl. Add baking powder and flour, mixing until incorporated. If mixture is too wet, add up to 1 more tablespoon flour. Cover and refrigerate 20–30 minutes to firm up for easier shaping.

Form patties

With wet hands, form the mixture into 8 small patties (about 2.5–3 inches wide and 3/4-inch thick) or 4 larger burger-sized patties. Press edges to compact.

Cook falafel

Heat a large skillet over medium heat and add vegetable oil to come about 1/8-inch up the pan. When oil is shimmering, add patties in a single layer without crowding. Fry 3–4 minutes per side until deep golden brown and crisp. Transfer to a wire rack or paper towel–lined plate to drain. Alternatively, bake at 400°F (200°C) for 18–22 minutes, flipping halfway.

In a small bowl, whisk tahini and lemon juice until thick. Add warm water one tablespoon at a time, whisking until a pourable, creamy consistency is reached (about 3 tablespoons). Stir in minced garlic, chopped parsley, chopped dill, salt, and pepper. Taste and adjust lemon or salt. Keep refrigerated until assembly.

Place thinly sliced red onion in a jar or bowl. In a small saucepan, combine apple cider vinegar, water, sugar, and salt; bring just to a simmer to dissolve the sugar and salt, then remove from heat. Pour the hot pickling liquid over the onions, pressing them down so they're submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (or up to several days). Drain before using.

If toasting buns, split and toast cut sides on a skillet or oven until lightly golden.

Assemble each burger: spread 1–2 tablespoons herbed tahini on the bottom bun, place shredded iceberg (about 1/2 cup per burger) to create a bed, add a falafel patty, top with pickled red onion (about 2 tablespoons), cucumber slices (4–6 slices), and an additional drizzle (1 tablespoon) of herbed tahini. Finish with top bun. Serve with lemon wedges on the side for squeezing.

If serving with fries, prepare according to package or recipe and serve alongside. If serving with soup, ladle hot soup into bowls and serve with the assembled burger.