Pin it
This satisfying homemade falafel burger brings all the flavors of traditional falafel to a convenient patty form that's broiled instead of fried. With a crispy exterior and herb-packed interior, these protein-rich vegetarian burgers deliver authentic Middle Eastern flavors without the mess of deep frying.
I first created these falafel burgers when looking for a healthier alternative to fried versions, and they've become our family's go-to meatless Monday meal. The broiling method gives them a surprisingly crispy exterior while keeping the interior moist and flavorful.
Ingredients
- Dried chickpeas: Soaked overnight creates authentic texture impossible to achieve with canned beans
- Fresh parsley and cilantro: Provide the signature bright green interior and herbaceous flavor
- Ground cumin: Adds traditional earthy warmth essential for authentic falafel
- Ground turmeric: Contributes golden color and subtle earthiness with anti-inflammatory benefits
- Fresh carrots: Add natural sweetness and moisture to prevent dry patties
- Eggs: Act as a binding agent to help patties hold together during cooking
- Kosher salt: Enhances all the flavors without making the mixture taste salty
Step-by-Step Instructions
- Soak the Chickpeas:
- Place dry chickpeas in a large bowl and cover completely with water. Allow to soak for at least 12 hours at room temperature. The chickpeas will expand significantly as they absorb water. Drain thoroughly and rinse before using. This step cannot be skipped or substituted with canned chickpeas as the texture will be completely different.
- Prepare the Seasonings:
- In a small bowl, combine the kosher salt, ground cumin, and ground turmeric. Mixing these dry ingredients separately ensures they will distribute evenly throughout the mixture. Give the parsley and cilantro a rough chop to help your food processor break them down more efficiently.
- Process the Mixture:
- Add the soaked chickpeas, chopped herbs, carrots, onions, garlic, and spice mixture to your food processor. Pulse repeatedly until everything is finely chopped and the mixture holds together when pinched between your fingers. Avoid overprocessing which can make the mixture too pasty. You want fine texture with small visible pieces of ingredients.
- Add the Binding Agents:
- Transfer the processed mixture to a large bowl and add the beaten eggs. Use a spatula to fold everything together thoroughly, ensuring the eggs are completely incorporated. The mixture will be somewhat wet but should hold its shape when formed.
- Form the Patties:
- Use a half cup measure to portion the mixture, then squeeze each portion in your hands to compact it before shaping into balls. The mixture will feel delicate but workable. Form all the mixture into balls before shaping into patties to streamline the cooking process.
- Broil to Perfection:
- Preheat your broiler for at least 15 minutes to ensure it reaches proper temperature. Brush a sheet pan generously with olive oil. Gently press each ball into a patty and arrange on the oiled pan. Brush the tops with more oil and sprinkle with salt. Broil 3 to 5 minutes until the top begins to brown, then carefully flip, oil and salt the second side, and broil 2 to 3 minutes more until golden and crisp.
Pin it
The dried chickpeas are truly the secret ingredient here. I once tried to shortcut the process with canned chickpeas and ended up with mushy patties that fell apart. My husband still reminds me of that kitchen disaster whenever I mention falafel for dinner.
Storage Solutions
These falafel burgers maintain their quality remarkably well in the refrigerator. Store cooked patties in an airtight container for up to 5 days. Reheat in a 350°F oven for about 10 minutes until warmed through. The patties actually develop more flavor after a day in the fridge as the spices continue to blend.
Pin it
Perfect Pairings
The traditional Middle Eastern serving suggestion includes warm pita, tahini sauce, and fresh vegetables, but these versatile patties work beautifully in many combinations. Try them atop a Mediterranean salad with olives and feta, or serve with tzatziki sauce and roasted vegetables for a Greek twist.
Troubleshooting Tips
If your mixture seems too wet to form patties, add 1 to 2 tablespoons of chickpea flour to absorb excess moisture. This helps bind the ingredients without changing the flavor profile significantly.
Frequently Asked Questions
- → Can I use canned chickpeas instead of dried?
No, canned chickpeas won't work in this recipe. Dried chickpeas soaked overnight (but not cooked) provide the right texture for falafel burgers. Canned chickpeas are too soft and would create a mushy patty that falls apart.
- → How do I keep the falafel patties from falling apart?
The eggs in this recipe help bind the mixture. Make sure to pulse the ingredients until they hold together when pinched, and handle the wet mixture gently when forming patties. The broiling method also helps maintain their structure better than pan-frying.
- → Can I make these falafel burgers ahead of time?
Yes! You can prepare the falafel mixture a day ahead and refrigerate it. You can also form and cook the patties, then refrigerate for 2-3 days or freeze for up to 3 months. Reheat in a 350°F oven until warmed through.
- → What's the best sauce to serve with falafel burgers?
Traditional options include tahini sauce, tzatziki, schug (herb and chili sauce), or harissa for heat. You could also use hummus or a yogurt-based sauce. The cooling effect of tzatziki pairs particularly well with the warm spices in the falafel.
- → Are these falafel burgers gluten-free?
The falafel patties themselves are gluten-free, containing only chickpeas, vegetables, herbs, spices, and eggs. To make the entire meal gluten-free, serve them with gluten-free pita bread or wrapped in lettuce leaves instead of traditional pita.
- → Can I grill these falafel burgers instead of broiling?
While broiling is recommended for these somewhat delicate patties, you can grill them if you use a vegetable grilling basket or very carefully handle them on a well-oiled grate. Cook over medium heat rather than high to prevent them from falling apart.