Falafel Burgers
How to make vegan Falafel Burgers- super flavorful, crunchy, and just plain delicious!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 15 oz can chickpeas (drained, rinsed and dried)
- Extra virgin olive oil
- 1/4 cup red onion (diced)
- 1 jalapeño (minced)
- 2 cloves garlic (minced)
- Juice from 1 lemon
- 3/4 cup Panko bread crumbs (plus more for coating outside of patties)
- 1 egg or egg substitute
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1 teaspoon sumac
- 2 Tablespoons fresh parsley (minced)
- Optional: tomatoes (cucumber, red onion, tahini, hot sauce for serving)
Instructions
- 1
Heat up a medium sauté pan over medium heat and add 2 Tablespoons extra virgin olive oil. Then add red onion, jalapeño and sauté until softened, about 5 minutes. Add garlic, and sauté for one more minute.
- 2
Then add it to the chickpeas and puree in a food processor.
- 3
Next, add in lemon juice, panko, egg, salt, cumin, sumac and parsley. The sumac is optional if you can’t find it, but I really recommend it for this and my za’atar recipe! Mix all that up and you have falafel batter!
- 4
Form into four patties and dip in more Panko. Sauté in 2 more Tablespoons olive oil in a pre-heated pan until browned, crunchy cooked through, about 3 minutes per side. Blot on paper towels and sprinkle with salt.
- 5
I ate mine on a bed of greens with a light Israeli salad and drizzle of tahini! Yum!