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Falafel Burger
13 hours 0 mins Prep Time
15 mins Cook Time
Who doesn't love a perfectly seasoned crispy falafel? Now you can have it in burger form and yes, the patty it vegan! My favourite bun recipe is by King Arthur Flour, and this recipe is what I used to make the sesame bun for this falafel burger. The bun recipe is not vegan, but you can use an eggless bun recipe to make the entire dish vegan! This falafel burger is tasty and straightforward to make. It is perfectly crispy on the outside and herbaceous, fluffy and well seasoned on the inside. You can top this burger with pretty much anything that would typically accompany falafel. So gather your leftover market vegetables, pickles and sauces to finish off the burger.
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @travelandmunchies!
Directions
Tahini Sauce
4 Steps
Step 1
Pulse tahini, lukewarm water, garlic, lemon juice and salt together in a food processor or blender until sauce is creamy. A food processor is the easiest way to make this sauce (or magic bullet because of the small quantity); scrape the sides of the processor periodically during processing.
Step 2
After a few minutes of blending, sauce will turn into a smooth paste. If mixture is too thick, slowly add more water until it reaches the preferred consistency.
Step 3
Taste often during the blending process; add more lemon juice or salt, if desired.
Step 4
Set aside until burger is ready.
Falafel Burger Patty
10 Steps
Step 1
The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they'll triple in size.
Step 2
Drain and rinse the chickpeas and add them to your food processor.
Step 3
Add the onion, parsley, cilantro, chili pepper, garlic, cumin, salt, allspice and black pepper to the food processor and pulse several times until it resembles the texture of coarse sand.
Step 4
Transfer the falafel mixture to a bowl and add flour and baking soda. Stir, then cover.
Step 5
Refrigerate the mixture for 30 minutes to one hour.
Step 6
Using your hands, with the help of a 1/2 cup scoop, form the falafel mixture into patties. Patties can be anywhere from 1/2 inch to 1 1/2 inch thick. If you find the mixture is too wet, you can add another tablespoon of flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
Step 7
Once the falafel are formed, cover them individually in plastic wrap and refrigerate for at least 30 minutes, so patties can become more compact.
Step 8
To fry the falafel, add about 1-2 inches of oil to a pot on medium heat. Heat the oil to 350 degrees Fahrenheit. Depending on how much oil you use, the sides of your patty may or may not brown and that is okay.
Step 9
Cook the falafel for 4-6 minutes on each side or until golden brown. Remove patties from oil onto a paper towel-lined plate and season with salt. Make sure they are cooked through. Falafel is best eaten the same day, so if you do not plan on eating right away, the individually wrapped falafel can stay in the fridge for a whole week and fried whenever you are ready to consume.
Step 10
To construct the burger, place hummus on bottom bun, lettuce, then falafel patty while still hot and crispy, tomato slices and top with your tahini sauce and hot sauce before finishing off with top bun.
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