Vegan Falafel Burger
A crispy vegan falafel burger made with dried chickpeas soaked overnight for patties that hold together. Stacked with tahini sauce, greens, and pickles in a soft bun.
Equipment
- Food processor
- Large frying pan
- Mixing bowl
Ingredients
- 1 ¼ cups chickpeas dried, soaked overnight (raw) - or see notes for a quick canned version
- 1 onion small, roughly chopped
- 3 cloves garlic
- ½ cup parsley fresh
- ½ cup cilantro fresh
- 1 ½ tsp cumin ground
- 1 tsp coriander ground
- 1 tsp salt
- ½ tsp baking soda
- 2 tbsp chickpea flour
- Oil for frying
- 4 burger buns use GF buns for gluten-free
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 clove garlic minced
- 3 to 4 water
- Greens pickled onion, and tomato, to serve
Instructions
- Drain the soaked chickpeas well and pat dry. Do not cook them. Add to a food processor with the onion, garlic, parsley, cilantro, cumin, coriander, and salt.
- Pulse to a coarse, slightly grainy mixture that holds together when pressed. Add the baking soda and chickpea flour and pulse briefly to combine.
- Chill the mixture for 30 minutes, then shape into 4 thick patties.
- Heat a thin layer of oil in a large pan over medium heat. Fry the patties for 4 to 5 minutes per side, until deeply golden and crisp.
- Whisk the tahini, lemon juice, minced garlic, and water into a smooth, pourable sauce.
- Toast the buns, spread with tahini sauce, and stack with a patty, greens, pickled onion, and tomato. Serve right away.
Notes
Best texture: soaked dried chickpeas (left raw) fry up crispest and hold together best.
Quick version with canned chickpeas: use 2 cans (about 480 g drained), rinse and pat very dry, and add 3-4 extra tbsp chickpea flour to bind. Pulse to a coarse mix, chill 30 minutes, and fry gently - the patties will be a little softer and more delicate than the soaked version, but ready in minutes.
Bake at 400F or air-fry for a lighter version. Freeze shaped patties up to 3 months.