I love burgers. I always have and always will. There’s just something extra comforting about this comfort food. So when I became a vegetarian, I was determined to find a burger that satisfied my cravings and I have tried a variety of vegetarian burgers since then.
The Portobello Mushroom burger, for example is very delicious and I do have a recipe for it that I will post at some point. HOWEVER, last year I tried falafel for the first time and let me tell you, I fell in love. I tried it in the traditional falafel-in-pita way and immediately knew that I had to add it to my roster.
One day, though, I suddenly had the urge to try it in a burger. I don’t know why (like I said, I just love burgers, don’t judge me) and to be honest I didn’t even know if it was something that was done. So I Googled it and, since the internet never disappoints, found various recipes for the Falafel Burger.
I took some notes from here and there, then marched down to my kitchen to try it and boy did it not disappoint. Seriously, it was SO delicious that I’ve continued making it since then and it has become my burger of choice when at home.
The flavours come together so well and the patty does taste like regular falafel (that’s the point, although I add one or two extra ingredients that are optional because I like really spicy food), but it pairs well with the normal burger toppings. I don’t know about you but I like my burgers the classic way: mayonnaise, mustard, ketchup, tomato and lettuce. That’s the way I do it but you can always put any topping you’re accustomed to. I swear, it’s so delicious, the first time I made it I ate two!!
But anyway, I’ll let you taste it for yourself after you’ve made these bad boys so without further adieu, here is my recipe for the Falafel Burger.
Yields: 2-3 (depending on desired patty size)
- 1 can chickpeas (439g)
- 1/3 large onion
- 2 cloves garlic
- 2 tbsp all purpose flour
- 1 tbsp fresh cilantro
- 2 tsp whole cumin
- 1 tsp dried parsley
- ½ tsp salt
- ½ tsp black pepper (optional)
- 1 tsp chili powder (optional)
- 2 tbsp olive oil (or any cooking oil of your choice)
- Burger buns (if you’re vegan, dairy free)
- Mayonnaise (if you are vegan, skip or use vegan mayonnaise)
- Pepper sauce (optional)
- Tomato slices
- Rinse and drain the chickpeas then place on paper towels to dry.
- Chop the onion finely and crush the garlic (if you don’t have a garlic press then a fork works just as well).
- Combine the onion, garlic, flour, cilantro, cumin, parsley, salt and pepper in a food processor and pulse until it combines and becomes slightly pasty. If you don’t have a food processor, use a blender and add 1 tbsp oil to the mix. Be careful with the blender as if it’s not strong enough the ingredients won’t combine well and you might end up burning out the motor. This is why you should add the oil, to help lubricate the mixture.
- Combine the previous mixture with the chickpeas in the food processor and continue pulsing until everything is combined. You can also achieve the same thing using a potato masher. That’s what I did this time.
- Using your hands, separate the mixture into two or three equal parts (this will depend on how large you want your patties to be) and form them into circular patties.
- In a frying pan, heat the oil using medium to low heat, add the patties (you may need to do it in batches) and fry for about 5 minutes on each side. They should end up being golden brown in colour.
- Heat up the burger buns, spread the mayonnaise and mustard, add the patty, place some slices of tomato and lettuce al gusto, top with some ketchup and pepper sauce and you are good to go! Enjoy!