Falafel Burger Recipe

Prepare chickpeas

Drain the soaked chickpeas well and pat dry with a towel. Do NOT use canned chickpeas — they are too soft for proper falafel texture.

Pulse mixture

In a food processor, add drained chickpeas, chopped shallot, parsley, cilantro, garlic, cumin, coriander, lemon juice, salt and pepper. Pulse in 8–12 short bursts until mixture is coarsely ground and holds together when pressed. Scrape down sides as needed — the mixture should be grainy, not paste-smooth.

Bind and rest

Transfer mixture to a bowl. Stir in baking powder and flour (or chickpea flour) until evenly combined. If mixture seems too wet, add an extra tablespoon of flour. Cover and chill in the refrigerator for 20–30 minutes to firm up; this helps shape the patties.

Shape patties

Divide the mixture into 4 equal portions (about 3.5–4 ounces / 100–115 g each). Use wet hands or a small scoop to form compact round patties about 3 to 3.5 inches wide and 3/4 inch thick. Press gently to ensure they hold together.

Cook

Heat a large skillet over medium heat and add 2–3 tablespoons vegetable oil. When oil shimmers, add patties (work in batches if needed) and cook 4–5 minutes per side until a deep golden brown crust forms and the interior is cooked through. If patties brown too quickly, reduce heat to medium-low. Transfer cooked patties to a wire rack or paper towel–lined plate to drain and keep warm.

Combine labneh, roasted red pepper, lemon juice, olive oil, smoked paprika, salt and pepper in a small bowl or a mini food processor. Blend or whisk until smooth and evenly colored. Taste and adjust seasoning. Refrigerate until assembly.

Prepare toppings

Slice tomato and season lightly with the measured salt and pepper. Thinly slice red onion and separate lettuce leaves. Crumble feta if not pre-crumbled.

Toast buns

Heat a skillet or griddle over medium. Brush cut sides of buns with 1 teaspoon olive oil and toast cut-side down 1–2 minutes until lightly golden.

Assemble burgers

Spread about 2 tablespoons of red pepper labneh on the bottom half of each bun. Place a few mixed greens, then a falafel patty. Top each patty with 1–2 slices of tomato, a generous sprinkle (about 2 tablespoons) of crumbled feta, and some sliced red onion. Add another small dollop (about 1 teaspoon) of labneh on the top bun if desired. Close burgers and serve immediately.

Serving suggestion

Serve 1 falafel burger per person with extra labneh on the side. Leftover patties can be refrigerated up to 2 days or frozen for longer storage.