Embrace the irresistible flavors of traditional falafel without the fuss and mess of deep-frying at home. These delectable falafel burgers offer a healthier, oven-broiled alternative that doesn’t compromise on taste or texture. Bursting with fresh vegetables, fragrant herbs, and a symphony of spices, they are not only incredibly delicious but also a wonderfully wholesome addition to your diet. Serve them nestled in warm pita bread, adorned with zesty quick-pickled onions, a fiery schug, creamy tahini, or a refreshing yogurt sauce for a truly spectacular and unforgettable culinary experience 🥙🥙🥙
For those of us who appreciate the art of a well-stocked pantry, especially after a period of ambitious chickpea stockpiling, this recipe for broiled “falafel” burgers will be a true revelation. It offers a convenient and health-conscious way to transform those humble dried chickpeas into a gourmet meal, perfectly suited for any day of the week.
The Traditional Falafel Foundation, Reimagined
At its heart, this recipe honors the fundamental principles of traditional falafel preparation, starting with the crucial step of using soaked-but-not-cooked chickpeas. This method is key to achieving that authentic falafel texture and flavor profile. The journey begins as follows:
- Soak Dried Chickpeas Overnight: This rehydrates them, making them tender enough to purée while maintaining their structural integrity, which is vital for the burger’s consistency.
- Drain and Rinse Thoroughly: After soaking, a good rinse ensures freshness and removes any lingering anti-nutrients, preparing them for the next stage.
- Purée with Aromatic Essentials: The chickpeas are then blended with a medley of vibrant vegetables, fragrant herbs, and earthy spices, creating the signature falafel flavor.
- Portion, Shape, and Cook with Ease: Finally, the mixture is portioned and shaped, ready for its transformation into delicious burgers.
However, where this recipe truly shines and departs from its traditional counterpart is in the cooking method. While classic falafel is typically rolled into small balls and deep-fried to achieve its characteristic crispy exterior, our “batter” here is transformed into larger, more substantial patties and cooked under the broiler. This ingenious switch from deep-frying to broiling offers numerous advantages, particularly for the home cook seeking a healthier, less laborious, and cleaner cooking experience. Furthermore, to ensure these burgers hold their shape beautifully under the broiler, the mixture incorporates a few beaten eggs as a binder, a subtle but effective deviation from traditional falafel recipes that typically rely solely on the natural binding properties of the chickpea mixture.
Broiling: The Healthier, Hassle-Free Cooking Revolution
For anyone who has ever wrestled with the splattering oil and daunting cleanup associated with deep-frying, broiling emerges as a game-changer. It’s a far more user-friendly technique that eliminates the need for large quantities of oil, making for a healthier dish and a much happier cook. The sheer thought of setting up a deep-fryer and then tackling the greasy aftermath is often enough to deter even the most enthusiastic home chef. Pan-frying, while less intense, can still be tricky with a wet and delicate falafel mixture, often leading to crumbling patties – a frustration I’ve encountered firsthand!
Similar to the beloved sweet potato and mushroom quinoa burgers, these falafel burgers develop a magnificent crispness when exposed to the intense heat of the broiler. The process is remarkably straightforward: simply brush a baking dish or sheet pan generously with olive oil, arrange the carefully formed falafel patties, brush their tops with a little more oil, season with a pinch of salt, and let the broiler work its magic. In a mere 3-5 minutes per side, these chickpea wonders will emerge from the oven, boasting a beautiful golden crust and piping hot, ready to be devoured.
Answering Your Falafel Burger FAQs
As with any innovative recipe, a few common questions are bound to arise. Let’s address them to ensure your falafel burger experience is as smooth and successful as possible.
Can You Use Canned Chickpeas for Falafel Burgers?
Regrettably, for this specific recipe, the answer is no. Canned chickpeas, having already been cooked, retain too much moisture, which results in a mixture that is excessively wet and mushy. This texture is unsuitable for forming firm patties that will hold together during broiling. To achieve the perfect consistency – firm enough to shape yet tender when cooked – it is essential to begin with dried chickpeas. The simple act of soaking them overnight and then draining and rinsing them allows them to rehydrate just enough, providing the ideal foundation for your falafel burgers.
Can Falafel Veggie Burgers Be Frozen?
Absolutely! These falafel burgers are an excellent candidate for meal prepping and freezing, allowing you to enjoy a delicious, homemade meal with minimal effort on busy days. Here’s how to properly freeze them for future enjoyment:
1. Flash Freeze Individually: Arrange the uncooked patties in a single layer on a baking sheet lined with parchment paper. Place the sheet in the freezer until the patties are completely solid. This prevents them from sticking together.
2. Store in an Airtight Container: Once frozen solid, transfer the patties to an airtight freezer-safe container or a heavy-duty freezer bag. They can be stored in the freezer for up to 3 months, or even longer if properly sealed.
To cook your frozen falafel patties:
- Preheat and Prepare: Follow the initial instructions in the main recipe for preheating your broiler to high and preparing a baking sheet generously brushed with olive oil.
- Broil from Frozen: Place the frozen patties directly onto the oiled sheet pan. Brush their tops with additional olive oil and season with salt.
- Monitor Carefully: Broil for 4-6 minutes per side, ensuring you keep a very close watch on them throughout the entire cooking process to prevent burning and achieve that perfect golden-brown crust.
Can You Replace the Eggs with an Egg Substitute?
For those adhering to a vegan diet or managing egg allergies, finding a suitable egg substitute is a common concern. While I haven’t personally tested these alternatives in *this specific recipe*, research suggests several options that could potentially work as a binder. If you decide to experiment, please let me know your results!
- Flax Egg: A popular vegan binder, a flax egg is created by whisking 1 tablespoon of ground flaxseed meal with 3 tablespoons of hot water. Let it sit for about 5-10 minutes until it develops a gel-like consistency. This mixture is equivalent to one chicken egg.
- Commercial Vegan Egg Replacements: Products like Ener-G Egg Replacer are specifically designed to mimic the binding properties of eggs in various recipes. Follow the package instructions for the equivalent of two eggs.
- Aquafaba: The liquid drained from a can of chickpeas or beans is surprisingly effective as an egg substitute. Use 3 tablespoons of aquafaba to replace one egg. For this recipe, you would need 6 tablespoons. Lightly beat it with a whisk or fork until it thickens slightly and becomes foamy, then incorporate it into the falafel mixture.
- Instant Mashed Potatoes: For a less common but sometimes effective binder, 2 tablespoons of instant mashed potato flakes can replace one egg. The starches help bind the mixture together.
What to Serve with Falafel Burgers?
For many, myself included, the joy of the falafel experience is not just the burger itself, but the vibrant array of condiments and accompaniments that complete the meal. These additions elevate the flavors and textures, turning a simple burger into a feast for the senses. Here are some of my favorite pairings:
- Quick-Pickled Onions: A recipe for these tangy, vibrant onions is included below in the recipe box. Their sharp acidity beautifully cuts through the richness of the falafel.
- Tzatziki: While not strictly traditional Middle Eastern, this refreshing Greek cucumber-yogurt sauce offers a cool, creamy contrast that works wonderfully with the savory falafel. Find our Tzatziki recipe here.
- Tahini Sauce: A quintessential falafel accompaniment, tahini sauce provides a nutty, earthy creaminess that is simply indispensable. I highly recommend the tahini sauce recipe found with our roasted vegetables.
- Schug (Zhug) Sauce: This vibrant, herby, and spicy green sauce from Yemen is a personal favorite. Its fresh heat and aromatic complexity pair perfectly with almost anything, especially falafel. Get the Schug recipe here.
- Harissa: For those who love a smoky, rich spice, harissa is an excellent choice. This North African chili paste adds a deep, flavorful kick. Try our simple homemade harissa recipe.
- Crisp Lettuce: A simple bed of soft lettuce leaves like Boston or Bibb, or a handful of chopped Romaine, adds a refreshing crunch and acts as a perfect vessel for your burger and sauces.
- Homemade Pita Bread: The ultimate vehicle for falafel, warm and soft pita bread is ideal for stuffing with your burger and all your chosen condiments. Master homemade pita with our easy recipe.
- Freshly Chopped Tomatoes and Cucumbers: These simple additions provide a burst of freshness and texture, reminiscent of a classic Middle Eastern salad.
A Visual Journey: Crafting Your Falafel Burgers
Let’s walk through the creation of these delightful falafel burgers with a step-by-step visual guide. Seeing the process unfold can often demystify cooking and build confidence.
The Foundation: Soaking Chickpeas
Begin by soaking your dried chickpeas (pictured on the right) overnight, or for at least 12 hours. This crucial step softens them significantly, as demonstrated by the plumped-up chickpeas in the bowl on the left after a good night’s soak.
Preparing for the Blend
Once sufficiently soaked, it’s time to drain and thoroughly rinse the chickpeas. This ensures a clean base for your falafel mixture.
Gather Your Aromatics and Spices
Next, assemble your supporting cast: fresh, vibrant vegetables and aromatic herbs, along with your chosen blend of warm, inviting spices. These elements are what give falafel its distinctive, complex flavor.
The Blending Process
Combine all your prepared ingredients – the drained chickpeas, herbs, vegetables, and spices – into a food processor. This powerful tool will do most of the heavy lifting to create your falafel mixture.
Achieving the Perfect Texture
Pulse the food processor until the mixture is finely chopped. The goal is a consistency where the ingredients are well-integrated, but still retain a slight bit of texture, rather than being a completely smooth paste. This ensures a satisfying bite in your finished burger.
Incorporating the Binder
Transfer the finely chopped falafel mixture from the food processor to a large mixing bowl. At this stage, add the two beaten eggs, which will act as a crucial binder to help the patties hold their shape during the broiling process.
Final Mix
Gently stir the mixture with a spatula until the eggs are thoroughly combined and evenly distributed throughout the falafel base. This ensures consistent binding in every burger.
Portioning for Perfection
Using a 1/2-cup measure, scoop out portions of the falafel mixture. Gently squeeze and form each portion into a ball. The mixture will be soft and a bit wet, so handle with care. Continue until you have approximately 8 uniformly sized balls, which will then be pressed into patties.
Broiling to Golden Perfection
When you’re ready to cook, preheat your broiler to high for at least 15 minutes. Brush a baking sheet with olive oil, then gently press each ball into a patty (only cook as many as you wish at one time). Place the formed patties on the oiled sheet pan, brush their tops lightly with more olive oil, and season with salt. Broil for 3-5 minutes per side, or until they achieve a beautiful golden-brown color and a crispy exterior. Remember to keep a close eye on them under the broiler as cooking times can vary quickly!
The Grand Finale: Serve and Enjoy!
Once broiled to perfection, serve your falafel burgers immediately. Nestling them into warm pita bread with a generous helping of your favorite condiments creates a truly satisfying and flavorful meal. Don’t forget those quick-pickled onions, creamy tahini, or spicy schug for an authentic taste adventure!
Print Recipe
Broiled Falafel Burgers (Vegetarian & Healthy)
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5 from 37 reviews
- Author: Alexandra Stafford
Total Time: 24 hours 8 minutes
Yield: 8 burgers 1x
Description
These incredible broiled falafel burgers draw inspiration from the culinary traditions celebrated in Israeli Soul, offering a fresh take on a beloved classic. They are designed for ease and health without sacrificing flavor.
For the Quick-Pickled Onions:
To prepare these vibrant, tangy onions that perfectly complement the falafel, finely slice one red onion. Place the slices in a small bowl and season them with a pinch of salt and a pinch of sugar. Sprinkle generously with vinegar – it doesn’t need to be completely submerged, but ensure the onions are nicely saturated. Let this mixture stand for at least 15 minutes to allow the flavors to meld and the onions to soften slightly. They add a delightful crunch and acidic balance to the finished dish.
If you prefer a more traditional falafel experience (deep-fried):
Should you wish to prepare a traditional deep-fried falafel from this mixture, simply omit the two beaten eggs. Instead, stir in 1.5 teaspoons of baking powder into your blend of spices. When puréeing the mixture in your food processor, you might need to add a tablespoon or two of water to achieve the right consistency for forming small balls. Scoop the batter into 1-inch balls, and deep-fry them in hot canola oil until golden brown and cooked through. This method will yield the classic crispy falafel balls you might be familiar with.
Storage Tip: Uncooked falafel balls or patties can be stored in an airtight container in the refrigerator for up to three days, making them perfect for advance preparation. For longer storage options, please refer to the freezing and thawing instructions detailed in the ‘Notes’ section below.
Ingredients
For soaking the chickpeas:
- ½ pound (approximately 1.25 cups) dried chickpeas, thoroughly soaked in water overnight (at least 12 hours) and then drained completely.
For the falafel mixture:
- 1.5 teaspoons Kosher salt (use Diamond Crystal brand; if using Morton Kosher salt, reduce to approximately ¾ teaspoon due to its finer grain).
- 1 teaspoon ground cumin, for a warm, earthy flavor.
- 1 teaspoon ground turmeric, adding both color and a subtle peppery note.
- A generous handful of fresh parsley (about 35 – 40 grams), roughly chopped.
- A generous handful of fresh cilantro (about 35 – 40 grams), roughly chopped.
- 1 medium carrot, chopped (approximately 105 grams), for sweetness and moisture.
- 1 small onion, peeled and roughly chopped (approximately 112 grams).
- 1 large garlic clove, minced or roughly chopped.
- 2 large eggs, lightly beaten, acting as the essential binder for these broiled burgers.
- Olive oil, for brushing the baking sheet and the patties.
For serving (optional, but highly recommended):
- Warm Pita bread or your favorite burger buns.
- Creamy Tahini sauce or a cooling Tzatziki yogurt sauce.
- Spicy Schug, for a flavorful kick.
- Flavorful Harissa, for smoky depth.
- Finely chopped fresh tomatoes and crisp cucumbers.
- Soft lettuce leaves, such as Boston or Bibb, or shredded Romaine.
- Our quick-pickled onions (recipe provided in description above).
Instructions
- Soak the Chickpeas: Begin by placing the dried chickpeas in a large bowl. Cover them generously with water, ensuring they are fully submerged. Allow them to soak on your counter overnight, or for a minimum of 12 hours. The chickpeas will expand considerably. The next day, drain the water and rinse the chickpeas thoroughly under cold running water.
- Prepare the Spices and Herbs: In a small bowl, combine the Kosher salt, ground cumin, and ground turmeric, mixing them well. Set aside. Roughly chop your fresh parsley and cilantro, preparing them for the food processor.
- Process the Falafel Mixture: Combine all the main ingredients in a food processor: the drained chickpeas, chopped herbs (parsley and cilantro), chopped carrots, chopped onions, garlic clove, and the mixed dry seasonings. (A note on food processor size: This quantity of ingredients will fill a 14-cup Cuisinart food processor to its capacity. If you have a smaller model, it is advisable to process the mixture in two batches to ensure everything blends properly.) Pulse the ingredients until the mixture is very finely chopped, but still retains a bit of texture – avoid over-processing it into a smooth paste. The mixture should be cohesive enough to hold together when pinched between two fingers.
- Add the Binder: Transfer the finely chopped falafel mixture from the food processor to a large mixing bowl. Add the two lightly beaten eggs. Using a spatula, gently fold and stir the mixture until the eggs are completely incorporated and the mixture is evenly combined.
- Form the Patties: Using a 1/2-cup measuring scoop, portion out the falafel mixture. Gently squeeze the mixture with your hands to form it into a compact ball. The mixture will be somewhat delicate and wet, so handle it carefully. Continue this process until you have formed approximately 8 uniform balls from the entire mixture. These balls will be flattened into patties just before broiling.
- Broil the Burgers: Preheat your broiler to high for at least 15 minutes to ensure it is thoroughly hot. Brush a baking sheet generously with olive oil. Take one of your falafel balls and gently pat it down into a patty shape (prepare only as many patties as you plan to cook at one time). Place the formed patties on the oiled sheet pan. Lightly brush the tops of the patties with more olive oil and season them with a pinch of salt. Broil for 3 to 5 minutes, or until the tops begin to lightly brown and crisp. Carefully use a metal spatula to flip each patty. Brush the newly exposed tops with more olive oil and season with salt. Return the pan to the broiler and cook for an additional 2 to 3 minutes, or until both sides are evenly golden brown and crisp. Keep a close watch on them as broilers can cook very quickly!
- Serve Immediately: Serve your piping hot falafel burgers nestled in warm pita bread or burger buns, accompanied by your choice of desired condiments such as tahini sauce, quick-pickled onions, schug, tzatziki, or fresh vegetables. Enjoy!
Notes
How to freeze your homemade falafel burgers for future enjoyment:
- To prevent sticking, arrange the uncooked falafel patties in a single layer on a parchment-lined baking sheet. Place the sheet in the freezer until the patties are completely solid, typically a few hours.
- Once frozen solid, transfer the individual patties to an airtight freezer-safe container or a heavy-duty freezer bag. They can be stored effectively for up to 3 months, or even longer if properly sealed to prevent freezer burn.
How to cook frozen falafel burgers directly from the freezer:
- Follow the same initial steps as for fresh patties: preheat your broiler to high and prepare a baking sheet brushed with olive oil. Place the frozen patties directly onto the oiled sheet pan. Brush their tops with a little more oil and season with salt. Broil for an extended period of 4-6 minutes per side, being sure to keep a very close watch on them throughout the entire cooking time to ensure even browning and to prevent burning. They will take slightly longer to cook from frozen but will still achieve a wonderfully crispy exterior.
- Prep Time: 24 hours (includes soaking time)
- Cook Time: 8 minutes
- Category: Veggie Burger, Main Dish
- Method: Oven Broiling
- Cuisine: Middle Eastern, Mediterranean