Falafel Burger

Take your veggie burger to the next level with this falafel burger recipe topped with vegan tzatziki, cucumbers, and tomato, air-fried or baked to perfection in 20 minutes from start to finish.

I love falafel and recently ate a falafel burger at a local vegan restaurant near our home. Although fabulous, the restaurant version wasn't as healthy as I would make at home. So, I took my air-fried falafel recipe and made a falafel burger recipe at home. 

Jump to:

• Dried Chickpeas vs. Canned Chickpeas
• Falafel Burger Ingredients
• Falafel Burger Ingredient Substitutions
• How to Make Falafel Burgers
• How to Cook Falafel Burgers
• Freezing and Reheating Falafel Burgers
• Falafel Burger Topping Suggestions
• Recipe FAQs
• Tips
• Fabulous Vegan Recipe to Try!
• 📖 Recipe
• 💬 Reviews

Topped with my vegan Tzatziki, these falafel burgers are crispy on the outside and soft on the inside. And, WOW, are they good!

I buy my beans, legumes, and chickpeas on Amazon in bulk because they are cheaper and store well. Buying food like this (especially if you are an Amazon Prime member) is excellent because there isn’t any shipping cost, and it arrives in a day.

Dried Chickpeas vs. Canned Chickpeas

One of the biggest mistakes I made making falafel at home was using canned chickpeas. I learned that authentic falafel is made by soaking dried chickpeas and NEVER cooking them. Instead, the soaked chickpeas cook for the first time when baking or air-frying the falafel dough. 

First of all, dried chickpeas absorb a lot of water. For instance, one cup of dried chickpeas will expand 3 times its size, yielding 3 cups of chickpeas. So, when soaking chickpeas, always use a bowl three times the size and add 3 times the amount of water to cover the chickpeas. Then, soak the chickpeas overnight. 

The trick, however, is you don’t ever cook the chickpeas for baked falafel. Instead, the chickpeas are drained and then rinsed a second time before making the falafel dough. 

Then, rinse the chickpeas before you plan to make the falafel mixture in a food processor. My Kitchen-Aid food processor is a sizeable 9-cup variety so that the falafel mix can be made in one batch. If you have a smaller food processor, I suggest making the falafel dough in batches. 

Falafel Burger Ingredients

• Dry Chickpeas or Garbanzo Beans:This is the key to perfect falafel.
• White Onion: White onions are slightly sweeter, a bit milder in taste than yellow onions.
• Red Onion: These onions are colorful and spicy-to-mild flavor. Because of their bright color and crispy texture, they're great for salads, salsas, and other fresh recipes.
• Parsley: Fresh parsley has a fresh herbal flavor.
• Dill: Dill is my favorite herb which its a fragrant and fresh taste.
• Garlic: I prefer using fresh garlic for the best flavor.
• Coriander: Coriander lovers say it has a fresh citrus taste with a strong aroma.
• Cumin: Rich and hearty, earthy and warm, with an edge of citrus. Cumin adds instant depth to any dish. Use ground Cumin rather than whole Cumin seed in recipes where you want the flavor to disperse evenly throughout.
• Ground Pepper: Pungent, earthy, hot, woody, brash—pepper's distinct flavor somehow pairs well with just about any savory food, and some sweet ones, too. If salt helps bring out flavors, black pepper makes foods bolder versions of themselves.
• Cayenne Pepper: Cayenne doesn't have a smoky or earthy flavor as some other dried chiles. Mostly, it's hot and a little fruity.
• Lemon Juice: Fresh lemon juice provides a fresh citrus flavor and moisture for the falafel dough.
• Chickpea Flour: Chickpea flour has a strong earthy flavor and a pleasant nuttiness that deepens when cooked.
• Tahini: Tahini has a very earthy flavor and is slightly bitter but not overpowering. Although the spread resembles peanut butter and other nut butter, it does not have a similar sweet flavor profile. The toasted sesame seed flavor shines through in this creamy, rich ingredient.

Falafel Burger Ingredient Substitutions

• I also make lentil falafel, so chickpeas aren't the only legume you can make into falafel.
• Choose yellow onion instead of white onion.
• Shallots work well to replace red onions.
• Because dried herbs are often more potent and concentrated than fresh herbs, you need less if they're dry. That means the correct ratio is 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs.
• Cumin and coriander are often substituted for one another, so if you have one, and not the other, use double the amount.
• If you don't have cayenne, use red pepper flakes.
• Any preferred flour replaces chickpea flour in the falafel burger recipe.
• Try using another nut butter to replace the tahini in the recipe.

How to Make Falafel Burgers

Once the soaked chickpeas are soaked and rinsed, it’s time to make the air-fry the falafel burgers.

But first, you need to use a food processor to grind the chickpeas and make the falafel dough.

Next, you add all the ingredients to the ground chickpeas and process them on high until you achieve a grainy dough. 

Then, transfer the dough to a bowl, cover it, and place it in the refrigerator for about an hour before making the burger patties. 

One of my favorite veggie burger tools is my Cuisinart Burger Press.  Once the falafel dough is chilled, I form the patties using the burger press. 

How to Cook Falafel Burgers

Although I like to air-fry falafel burgers, there is also a baking option for those who don't have an air-fryer at home.

Air-frying

• Remove burger patties from the freezer and cook 2 at a time in the air fryer.
• Place 2 patties in the base of the air-fry pan, making sure not to overlap falafel patties.
• Cook at 400 degrees for 20 minutes, flipping over each falafel patty at 10 minutes and then cooking the other side for the remaining 10 minutes.
• Remove air-fried falafel burgers and place them on a cooking sheet and place it in a warm oven to keep warm if making more burgers.

Baking

• Preheat the oven to 400 degrees.
• Place burger patties on a baking sheet with a silicone baking mat or parchment paper to avoid sticking.
• Cook for 30 minutes, flipping burgers over at 15 minutes.

Freezing and Reheating Falafel Burgers

Since falafel burgers take only 20 minutes to cook, it's a quick and easy meal once the dough is made ahead of time. Also, if you plan to freeze extra burgers, cook them first. Reheating is simple! 

If you have leftover falafel burgers, place them in a sealed container in the refrigerator for 4-5 days. Similarly, air-fried falafel burgers can be stored in a freezer in a ziplock bag. 

I recommend cooking in a 350°F oven for 15 to 20 minutes for reheating. Or, you can also reheat air-fried falafel burgers in a microwave for 5-7 minutes. 

Falafel Burger Topping Suggestions

Because I love the Mediterranean flavors of falafel, I kept in tradition by using traditional falafel toppings rather than typical burger toppings. 

For example, vegan Tzatziki (Greek yogurt sauce) is the perfect topping. Also, I added cucumber slices and tomato slices as well. 

I served garlic-roasted potatoes and grilled corn on the cob.

Falafel burgers taste fantastic, but they are also men-approved, which is always a vegan win in my house! 

Recipe FAQs

Tips

• There are a few other tricks to make oil-free falafel burgers that taste great.
• For instance, pulse the mixture in the food processor rather than processing it on high. And it is necessary to refrigerate the mixture for 1 hour to set it up before forming the patties.
• Since the falafel dough is a bit sticky,  I suggest forming the patties and placing them in the freezer for 15 minutes before placing them in the air-fryer. As a result, the falafel burgers are firmer and less likely to stick.
• Another helpful suggestion is to flip the falafel burgers halfway through cooking with a spatula so they cook evenly on both sides. 

Try this falafel burger recipe for a unique and delicious veggie burger option.

Fabulous Vegan Recipe to Try!

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