Falafel Burgers

Using dried garbanzo beans (a great source of zinc) soaked overnight is the master stroke, yielding burgers that are moist and fluffy on the inside. Once the beans are ready, the recipe mostly comes together in a single bowl and actually calls for more time resting in the refrigerator than cooking in the oven.

Ingredients for Falafel Burgers

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• Garbanzo beans: Use dried garbanzo beans (also called chickpeas), as these will give burgers that bind without the need for too much flour, keeping the falafel moist.
• Baking soda: Adding this to the soaking solution breaks down the pectins in the beans, softening them faster.
• Fresh herbs: Finely chopped parsley and cilantro leaves help hold the falafel mixture together and give the burgers their distinctive Mediterranean flavor.
• Flour: Use all-purpose flour to form a dough with the garbanzo beans and give the surface of each burger some crispiness.
• Jalapeno pepper: Mild but sweet jalapeno pepper, with the seeds removed, gives the burgers a pleasant kick.
• Garlic: Go wild with fresh garlic, one of the signature flavors of falafel.
• Lemon juice and zest: A squeeze of lemon juice provides acidity to cut through the starches in the garbanzo beans. Grate the zest too, since that’s where the citrus aromas are locked away.
• Cumin: Ground cumin infuses the burgers with an earthy, exotic aroma and provides each bite with some heat.
• Baking powder: This allows the burger mix to swell up into a fluffy texture. Leavening is an acceptable alternative.

Yogurt sauce:

• Plain Greek yogurt: This provides a slightly sour, tangy counterpart to the spicy falafel flavors.
• Tahini: This Mediterranean toasted sesame paste gives the dressing a rich, creamy texture and nutty flavor.
• Lemon juice: The lemon juice adds the clean, citrusy element to balance the fats in the dressing.

Burgers:

• Hamburger buns: Split and toast the buns to complete the burger. Pita bread is another option, as is a sweeter brioche-style bun.
• Optional toppings: Complete your custom burger with lettuce leaves, pickled onion, feta cheese, red onion, tomato and/or cucumber.

Directions

Step 1: Soak the garbanzo beans

Sheri Silver for Taste of Home

In a large bowl, cover the dry garbanzo beans with water and stir in the baking soda. Cover the bowl and allow it to stand overnight. Drain the beans, rinse away any detached, translucent skins, then pat the beans dry with a paper towel.

Step 2: Prepare the falafel mix

Sheri Silver for Taste of Home

In a food processor, combine the garbanzo beans, parsley, cilantro, 6 tablespoons flour, chopped jalapeno, minced garlic, 2 tablespoons lemon juice, lemon zest, cumin, salt, pepper and baking powder. Pulse until crumbly. Test the texture by forming a small portion into a ball with your hands. If the mixture is too dry, add water 1 tablespoon at a time. If the mixture is too wet, add more flour, 1 tablespoon at a time. Once you have the desired consistency, transfer the mix to a large bowl, then cover and refrigerate it for 30 minutes.

Editor’s Tip: You can make the falafel mix by hand if you don’t have a food processor, although you’ll need a fork to break down the garbanzo beans into a smooth but chunky paste.

Step 3: Make the burger patties

Sheri Silver for Taste of Home

Shape the cold garbanzo bean mixture into eight 3/4-inch-thick patties, then arrange them on a parchment-lined baking sheet. Refrigerate for another 30 minutes while preheating the oven to 450°F.

Step 4: Bake the falafel burgers

Sheri Silver for Taste of Home

Bake the patties until they’re lightly browned, 18 to 22 minutes, turning once.

Step 5: Make the yogurt sauce

Sheri Silver for Taste of Home

In a small bowl, combine the yogurt, tahini, lemon juice and 1 teaspoon salt. Arrange the patties on the buns with your chosen toppings, and dress them with yogurt sauce.

Sheri Silver for Taste of Home

Falafel Burger Variations

• Fry the burgers: For a crispier burger, you can fry the patties instead of baking them, but keep the heat low so the raw garbanzo beans in the center have time to fully cook through without the outside burning.
• Bulk up the burger dough: As fluffy as it is, falafel mix can still be quite coarse. You can add moisture and give the burgers a spongier texture by incorporating cooked white rice into the burger mix.
• Experiment with toppings: Double down on the Middle Eastern origins of falafel burgers with alternative toppings such as tzatziki or hummus. Or crank up the spice with sriracha or harissa paste added to the yogurt sauce.

How to Store Falafel Burgers

Once they’re cooled, you can refrigerate covered falafel burger patties for up to a week. Reheating them in the oven will revive the spicy aromas. However, authentic falafel is best enjoyed warm and fresh from the oven.

Can you freeze falafel burgers?

If you want to make a batch of patties for later, you can certainly freeze them for up to three months. To prevent sticking, first arrange the cooled burgers in a single layer on a tray, covered with a sheet of parchment paper. Once they’re firm and hard (after about an hour), transfer them to an airtight container or freezer bag.

Falafel Burger Tips

Sheri Silver for Taste of Home

Can I use canned garbanzo beans?

Yes, you can use canned garbanzo beans if you want a same-day recipe. No, it won’t be a like-for-like substitute. Canned beans, which are already cooked, have much less starch than soaked, dried beans, so they form a stickier dough that won’t hold together as well.

Is there an alternative to using all-purpose flour?

You can make a gluten-free version by substituting chickpea flour for all-purpose flour for the patties and using a gluten-free bun or chickpea flour flatbread instead of the standard hamburger bun.

What can I serve with falafel burgers?

You might find that a side of fries is too heavy to go with these filling burgers, so try serving them with a fresh Mediterranean salad, crunchy pickled cucumbers or a traditional Middle Eastern fattoush.