The Chef

Restaurants

Meals

Drinks

Restaurants›Nazar Turkish Kitchen + Bar›Falafel & Halloumi Burger Recipe

Falafel & Halloumi Burger Recipe

Name: Nazar Turkish Kitchen + Bars FALAFEL & HALLOUMI BURGER Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cups dried chickpeas; 0.5 cups fresh parsley, packed; 0.25 cups fresh cilantro, packed; 0.5 cups yellow onion, chopped; 2 units garlic cloves; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp baking powder; 1 tsp salt; 0.5 tsp black pepper; 2 tbs all-purpose flour (or chickpea flour); 1 cups vegetable oil for frying; 8 oz halloumi cheese; 1 tbs olive oil; 4 units burger buns (preferably brioche or sesame); 4 units lettuce leaves, washed; 1 units tomato, sliced; 0.5 units cucumber, thinly sliced; 0.5 units red onion, thin rings; 0.25 tsp salt; 0.25 tsp black pepper; 0.5 cups white or apple cider vinegar; 0.25 cups water; 1 tbs sugar; 0.5 tsp salt; 0.5 units thin cucumber slices; 0.5 cups mayonnaise; 1 tbs lemon juice; 0.5 tsp garlic, minced; 0.25 tsp smoked paprika

Inspired by Nazar Turkish Kitchen + Bar

Time1h 15m

Serves4

Golden falafel and grilled halloumi with crisp lettuce, fresh tomato, pickled cucumber, onion rings and mayonnaise

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with FALAFEL & HALLOUMI BURGER

Selected to serve

MARGARITA FLIGHT

Classic Margarita and Any Two Specialty Margaritas of your Choice

citrusy · spicy · refreshing

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Falafel

1 cups dried chickpeas

1/2 cups fresh parsley, packed

1/4 cups fresh cilantro, packed

1/2 cups yellow onion, chopped

2 units Garlic cloves

1 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp Baking powder

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs all-purpose flour (or chickpea flour)

1 cups vegetable oil for frying

Halloumi & Veggies

8 oz halloumi cheese

1 tbs olive oil

4 units burger buns (preferably brioche or sesame)

4 units lettuce leaves, washed

1 units tomato, sliced

1/2 units cucumber, thinly sliced

1/2 units red onion, thin rings

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Pickled Cucumber (quick)

1/2 cups white or apple cider vinegar

1/4 cups water

1 tbs sugar

1/2 tsp Celtic sea salt

1/2 units thin cucumber slices

Mayonnaise Sauce

1/2 cups Mayonnaise

1 tbs ReaLemon lemon juice

1/2 tsp Garlic, minced

1/4 tsp Smoked paprika

1/4 tsp black pepper

Method

Falafel

Soak chickpeas

Place 1 cup dried chickpeas in a bowl and cover with at least 3 inches of cold water. Soak 8–12 hours or overnight. Do NOT use canned/cooked chickpeas for best texture.

Drain and pulse

Drain soaked chickpeas well and pat briefly to remove excess water. In a food processor, combine drained chickpeas, 1/2 cup parsley, 1/4 cup cilantro, 1/2 cup chopped onion, 2 garlic cloves, 1 tsp cumin, 1 tsp coriander, 1 tsp salt, and 1/2 tsp black pepper. Pulse until a coarse, grainy but combined mixture forms—scrape down sides as needed. Do not over-process into a paste.

Bind and rest

Transfer mixture to a bowl. Stir in 2 tbsp flour and 1/2 tsp baking powder. If mixture seems too wet, add up to 1 more tablespoon flour. Cover and refrigerate 30 minutes to firm up (this helps form patties).

Shape falafel

Divide mixture into 8 equal portions and shape into 8 small patties (about 2.5–3 inches diameter) or golf-ball sized and flatten slightly for burgers.

Fry falafel

Pour about 1 cup vegetable oil into a heavy skillet to reach roughly 1/4-inch depth and heat over medium-high until shimmering (about 350°F/175°C). Fry falafel in batches 2–3 minutes per side until deep golden brown and crisp. Transfer to a paper-towel-lined plate and keep warm. Alternatively, shallow-fry or bake at 400°F (200°C) for 20–25 minutes, turning halfway.

Pickled Cucumber (quick)

While falafel rests, combine 1/2 cup vinegar, 1/4 cup water, 1 tbsp sugar and 1/2 tsp salt in a jar or bowl and stir until sugar and salt dissolve. Add 1/2 sliced cucumber, press down to submerge, and let sit at room temperature for 10–15 minutes (or refrigerate for up to 2 hours) for quick pickles.

Mayonnaise Sauce

Stir together 1/2 cup mayonnaise, 1 tbsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp smoked paprika and 1/4 tsp black pepper in a small bowl. Taste and adjust lemon or salt as needed. Keep refrigerated until assembly.

Halloumi & Assembly

Prepare vegetables and bun

Slice the tomato and thinly slice remaining cucumber and 1/2 red onion into rings. Lightly season tomato slices with 1/4 tsp salt and 1/4 tsp black pepper. Split buns and toast cut sides in a dry skillet or under a grill until golden, about 1–2 minutes.

Cook halloumi

Slice 8 oz halloumi into 8 even slices (about 1/4–1/3-inch thick). Heat 1 tbsp olive oil in a nonstick or cast-iron skillet over medium-high heat. Add halloumi slices and sear 1.5–2 minutes per side until golden brown and crisp edges form. Remove from pan and keep warm.

Assemble burgers

Spread about 1–2 tbsp mayonnaise sauce on the bottom half of each toasted bun. Layer a lettuce leaf, a tomato slice, one fried falafel patty, a slice of grilled halloumi, a few pickled cucumber slices, and a couple of red onion rings. Spread a little more sauce on the top bun and close the burger. Repeat for remaining burgers.

Serve immediately while halloumi is warm and falafel is crisp. Makes 4 burgers.