I have made many attempts at a baked falafel and even falafel burgers, but had not hit on the “one” that packed a full-of-flavor punch like a fried falafel ball does—until this.
Find this falafel burgers recipe and more in the Forks Over Knives Recipe App.
By Wendy Solganik ,
Ingredients
Falafel Burgers
- 2–3 large cloves garlic
- ½ cup packed fresh flat leaf (Italian) parsley (just chop off the bottom part of the stems)
- ½ cup packed fresh cilantro (no need to remove the tender stems)
- ½ cup roughly chopped scallions
- 2 14½-ounce cans chickpeas (garbanzo beans), rinsed and drained (reserving at least 2 tablespoons of the liquid)
- 1 cup rolled oats
- 2½ tablespoons lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1½ teaspoons ground coriander
- 1 teaspoon salt (optional)
- ¼ teaspoon black pepper
- ¼–½ teaspoon crushed red pepper flakes
Tahini Sauce
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic, pressed
- 2 tablespoons water
- Dash of salt (optional)
Instructions
- Place garlic, parsley, cilantro, and scallions in the bowl of a food processor and process until mixture is finely chopped.
- Add all other ingredients and process, scraping down sides as necessary, until all ingredients are blended, but do not over process into a paste. You want the mixture to have a bit of texture left, but be able to stick together easily. If mixture is too dry, add the reserved liquid from the chickpeas, one tablespoon at a time, pulsing to incorporate the liquid.
- Transfer the mixture into a bowl and refrigerate for 30 minutes.
- Form into patties and reserve on a plate. Heat a nonstick skillet over medium-high heat for a few minutes until pan is hot. Place patties in pan and cook for 5 minutes. Flip patties and cook 5 minutes on the other side. Remove from pan. Patties should be nicely browned and crisp on each side but not burned.
- For Tahini Sauce, combine all ingredients in a bowl and stir until smooth.
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Serve burgers simply topped with a little Tahini Sauce, atop a green salad, or fixed up as a burger on a bun with lettuce, tomato, pickle slices and Tahini Sauce.
Chef's Note: Veggie burgers can be served immediately or refrigerated for up to a week. Simply reheat them in a pan, a toaster or a microwave before serving.
Nutritional Information:
Per serving (1 burger), 482 calories, 76 g carbohydrates, 24 g protein, 11 g total fat, 1.3 g saturated fat, 52 mg sodium, 15 g fiber, 11 g sugar
Note: Nutritional information is provided as an estimate only.
So good that I made them 2 days in a row.
Is there a way these could be baked in the oven?
Hi Kara. Yes, these can be baked in the oven, though they won’t have the same seared quality. Try them at 400°F for about 20 minutes or until golden brown, flipping halfway through. Let us know how it goes if you decide to try the recipe!
These worked out great and were tasty. Held together nicely, could flatten on the frypan just fine without cracking or crumbling.
I love FoK. I probably would not be a plant based eater of not for them. Thanks so much FOK! Keep up the great work.
On the Tahini sauce, I recommend including reduced-sodium soy sauce or tamari to taste.
Hi Ken, these burgers are not baked: they are cooked in a skillet on the stovetop (as described in Step 4 of the recipe).
As for the Tahini Sauce, it was linked through to its own separate recipe page in the ingredient list, but we’ve updated the recipe to include it here rather than sending you to a separate page. Thanks for pointing this out.
Liz Turner, FOK editor
Where is the tahini sauce recipe. I don’t see a link to it.
Hi Lu,
The Tahini Sauce recipe has been worked into the main recipe for user’s convenience. Originally it was linked at the bottom of the ingredient list, so hopefully this adjustment will make things better!
Hope that helps!
This one came up below the recipe for oven baked falafels which are in the oven right now (first time). A but nervous now as this person is saying she’s never found a good baked one.