Best 7 Falafel Burgers Recipes

CHICKPEA FALAFEL BURGERS

Steps:

• Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add green onions and mushrooms, and fry until tender, stirring frequently.
• Combine the garbanzo beans (with liquid) and garlic in the container of a blender or food processor. Blend until smooth, and transfer to a medium bowl. Stir in the mushrooms and onions. Mix in the cilantro, parsley, curry powder and cumin. Add the bread crumbs and egg whites, and mix until thoroughly blended. You can let the mixture sit in the refrigerator to blend flavors at this point, or go on to frying.
• Heat enough oil to cover the bottom of a large skillet over medium heat. Form the bean mixture into 4 balls, and flatten into patties. Place the burgers in the hot skillet, and fry for about 5 minutes on each side, until nicely browned.

FALAFEL BURGERS

Steps:

• In 12-inch skillet over medium heat, in 1 tablespoon hot olive oil, cook red onion and garlic about 5 minutes until tender-crisp.
• To food processor, add one-fourth of garbanzo beans, lemon juice and salt; pulse canned spinach until mixture is a smooth paste. Add remaining garbanzo beans, breadcrumbs and onion mixture; pulse until coarsely chopped.
• Shape mixture into four 4-inch patties. (If desired, you can refrigerate until ready to cook.) In 12-inch skillet over medium heat, in remaining tablespoon hot olive oil, cook falafel patties until golden and crisp, turning once. Serve with any of the above serving suggestions.

SEARED FALAFEL BURGERS

Steps:

• For the falafels:
• Preheat the oven to 425°F. Set a large pot of salted boiling water over high heat, and prepare an ice bath. Blanch the edamame and peas in the boiling water for 2 to 3 minutes, then immediately transfer to the ice bath. Drain and dry.
• Transfer the edamame and peas to the bowl of a food processor and add the flour, parsley, cilantro, dill, mint, onion, garlic, cumin, coriander, caraway seeds, chili flakes, baking powder, and salt. Pulse until smooth. The falafels should be the consistency of wet sand and keep their shape when you form some into a ball in your hand.
• Divide the falafel mix into 8 to 10 burgers, depending on your preferred size, then form into patties. Bake in the preheated oven for 16 to 18 minutes or until the tops are golden brown and the burgers are keeping their shape-don't worry about flipping them. This step can be done ahead of time.
• To make the Tahini Mayo:
• Combine the garlic mayo and tahini in a bowl. If the mixture is really thick, add a little cold water to loosen it.
• To serve:
• Heat the canola oil in a large pan over high heat. Fry the burgers for 1 to 2 minutes, until the surface is crispy, then flip and fry for another minute. Transfer to a plate and sprinkle with salt to taste.
• Toast the brioche buns, making sure not to burn them, then spread Tahini Mayo on each side of the bun. Layer with a falafel burger, lettuce, tomatoes, turnips, and hot sauce to taste.

SIMPLE FALAFEL (CHICKPEA BURGERS)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a baking sheet.
• Mash garbanzo beans, whole-wheat flour, garlic, wheat germ, onion, soy sauce, and salt together in a bowl until well combined.
• Shape garbanzo bean mixture into 12 one-inch balls and place on prepared baking sheet.
• Bake in the preheated oven until lightly browned, about 15 minutes; flip and bake for an additional 5 minutes.
• Mix sour cream and salsa together in a bowl for the dip.

FALAFEL W/ AVOCADO SPREAD - VEGGIE BURGERS W/ GUACAMOLE

Steps:

• **To prepare patties** Place pinto beans in a medium bowl; partially mash with a fork.
• Add cheese and next 5 ingredients (through egg white); stir until well combined.
• Shape bean mixture into 4 (1/2-inch thick) oval patties.
• Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.
• **To prepare spread** Combine avocado and next 5 ingredients (through salt), stirring well.
• **To serve** Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.

FALAFEL CHICKEN BURGERS WITH LEMON SAUCE

Steps:

• If desired, prepare onion rings according to package directions., Meanwhile, in a small bowl, mix sauce ingredients. In a large bowl, mix the first 7 burger ingredients. Add chicken; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. Place 1/2 cup falafel mix in a shallow bowl (save remaining mix for another use). Press patties into falafel mix, patting to help coating adhere., In a large nonstick skillet, heat oil over medium-high heat. Add burgers; cook 4-5 minutes on each side or until a thermometer reads 165°. Serve burgers on buns with sauce and arugula; if desired, add an onion ring, sliced tomato and cucumber slices to each.

FALAFEL BURGERS

Steps:

• Preheat oven to 350. Generously oil a baking sheet. In a 9-inch skillet, saute the onions and garlic in the olive oil on medium heat for 5 minutes, or until the vegetables are tender, stirring occasionally to prevent sticking. While the vegetables cook, combine the tofu, chickpeas, lemon juice, soy sauce, and sesame oil in the bowl of a food processor. Process unil well combined, but not a paste. It may be necessary to stir the contents once or twice, as it will be quite dry. Transfer the tofu mixture to a large bowl and add the sauteed vegetables, parsley, tahini, and salt. Mix everything together well with your hands. If the mixture is too sticky, add up to 1/2 cup bread crumbs. Shape 1/2 cup portions of the burger mix into 8 patties and arrange on the prepared baking sheet. Bake for 30 minutes, until golden, juicy and firm. Decorate with scallions or onion rings and top with Yogurt Tahini Dressing.