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The Falafel Burger

by Ben, So Vegan January 4, 2021October 26, 2022
January 4, 2021October 26, 2022
Vegan Falafel Burger Recipe
  • Try to avoid adding too much oil to the pan. We use tinned chickpeas to keep things simple, which means they’ll crumble if you try to shallow fry the patties. But they stay lovely and firm if you simply fry them with a splash of oil in the pan.
  • It’s really important you pat dry the chickpeas before adding them to the food processor. This will improve the texture of the patties and again keep them firm.
  • We use chickpea flour, which has a less ‘floury’ texture to plain flour, but both work fine at helping the mixture stick together.
Vegan Falafel Burger Recipe
Vegan Falafel Burger Recipe

The FALAFEL Burger 🍔 + 🥙 = 🔥 Our new cookbook ONE POT VEGAN is out in less than 1 month! We’re planting a tree in the Amazon for every pre-order. Order your copy today 👉 sovegan.co/onepv

Posted by So Vegan on Friday, 3 July 2020

Vegan Falafel Burger Recipe

The Falafel Burger

Serves: 2 burgers Prep Time: 25 minutes, plus chilling Cooking Time: 12-16 minutes 12-16 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • Vegan Falafel Burger Recipe 1 x 400g / 14.1oz tin of chickpeas
  • 3 garlic cloves
  • 1/2 red onion
  • handful of fresh coriander (15g / 0.5oz)
  • handful of fresh flat leaf parsley (15g / 0.5oz)
  • 1/2 tbsp ground cumin
  • 1/4 tsp cayenne pepper
  • large pinches of salt and pepper
  • 2 tbsp chickpea or plain flour
  • vegetable oil

For serving:

  • 1/2 red onion
  • 1 tbsp apple cider vinegar
  • vegan-friendly burger buns
  • tomato
  • cucumber
  • sweet chilli sauce
  • lamb’s lettuce
  • hummus
  • fresh coriander leaves

Method

  1. Drain and rinse the chickpeas, then pat them dry inside a clean tea towel. Peel the garlic cloves, roughly chop the red onion, and remove any large stalks from the coriander and parsley. Transfer everything, including the remaining falafel burger ingredients, to a food processor and pulse until the chickpeas are mostly broken down. The texture should be coarse but broken down enough so the ingredients hold together. Split the mixture in two, then use the palms of your hands to form two compact burger patties. Transfer to a small dish and chill in the refrigerator for at least 30 minutes to firm.
  2. Meanwhile thinly slice the remaining half of red onion, transfer to a small bowl, pour over the apple cider vinegar and mix. Leave to one side to pickle.
  3. When you’re almost ready to cook the patties, prepare the toppings by toasting the burger buns in a pan and slicing the tomato and cucumber.
  4. Heat a glug of oil in a pan over a medium heat. When the oil is hot, add the patties and fry on each side for 6-8 minutes or until golden brown on both sides.
  5. When you’re ready to build the burgers, add some sweet chilli sauce to the bottom bun, followed by a handful of lamb’s lettuce, slices of tomato, the falafel patty, hummus, cucumber, pickled red onion and fresh coriander leaves. Add the top bun and repeat for the remaining burger. Deeeeelicious!
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3 Comments

Mary Ortiz July 11, 2020 - 2:18 pm

Amazing

Reply
Ben, So Vegan July 22, 2020 - 6:16 pm

Thanks Mary!

Reply
Fizza November 20, 2021 - 2:37 pm

Hi. I made the falafel burger but boiled the chickpeas at home instead of using canned ones. They turned out great except I had difficulty frying them and turning them. Will try chilling patties before frying next time.

Reply

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