SEARED FALAFEL BURGERS

Seared Falafel Burgers image

These shortcut Egyptian-style falafels are made with frozen edamame and peas instead of the traditional fava beans. Sear them to make the most crunchy surface and pair them with buttery brioche burger buns.

Provided by Shahir Massoud

Categories Summer Quick & Easy Quick and Healthy Egypt Hamburger Sandwich Sesame Vegetarian Peanut Free Tree Nut Free

Number Of Ingredients 26

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Ingredients

Falafels:
3 cups frozen shelled edamame
1 cup frozen peas
2 Tbsp all-purpose flour
2 cups parsley, loosely packed
2 cups cilantro, loosely packed
1 cup dill, loosely packed
½ cup mint, loosely packed
½ white onion, minced
2 cloves garlic, minced
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp caraway seeds
½ tsp chili flakes
1 tsp baking powder
1 tsp salt
Tahini Mayo:
⅓ cup Garlic Mayo or store-bought mayonnaise
⅓ cup tahini
To serve:
3 Tbsp canola oil
8-10 brioche buns
1 head romaine lettuce, shredded
4 Roma tomatoes, sliced
2 cups pickled turnips
Hot sauce, for seasoning

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.

*** Explore more Seared Falafel Burgers Recipes »

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Mariana Lopez

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I loved the combination of flavors in these burgers. The tahini sauce was the perfect complement to the falafel.

Shars Shars

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These burgers were a great way to use up some leftover falafel mix. They were quick and easy to make, and they tasted great.

genuismaster Elkomy

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I'm not sure what I did wrong, but my burgers were really dry. I think I might have overcooked them.

Queen Bae

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I followed the recipe exactly and the burgers turned out perfectly. They were crispy on the outside and moist on the inside. The tahini sauce was also delicious.