TasteToronto | Falafel Burger

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Falafel Burger

Moderate

Falafel Burger

Nadia Boachie

Nadia Boachie

Falafel Burger

Method

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.

Tags:

Toronto Recipes

Cooking At Home

Falafel Burger

Moderate

Falafel Burger

Nadia Boachie

Nadia Boachie

Falafel Burger

Yields:

Serves 3

Prep Time:

13 hours 0 mins

Cook Time:

0 hours 15 mins

5.0

Rate This Recipe

Main Dishes

Ingredients

Falafel Burger Patty 

  • 1 cup dried chickpeas, soaked overnight (do not use canned chickpeas)

  • 1 cup parsley (not packed), roughly chopped (about one large bunch)

  • 1 cup cilantro (not packed), roughly chopped (about one large bunch)

  • 1 small green chili pepper, serrano or jalapeño pepper (optional)

  • 1/2 cup onion, roughly chopped

  • 3 garlic cloves

  • 1 teaspoon cumin

  • 1 teaspoon salt or more to taste

  • 1/2 teaspoon allspice

  • 1/4 teaspoon black pepper

  • 2 tablespoons all purpose flour

  • 1/2 teaspoon baking soda

  • Vegetable oil, for frying

Tahini Sauce 

  • 1/2 cup tahini

  • 1/3 cup lukewarm water, or more depending on consistency

  • 1 garlic clove

  • 1 tablespoon fresh lemon juice

  • Salt, to taste

To Serve

  • Sesame buns

  • Tomatoes, sliced

  • Iceberg lettuce, shaved or torn

  • Falafel patties (see recipe)

  • Tahini sauce (see recipe)

  • Hummus (optional)

  • Hot sauce (optional)

Send list of ingredients to myself

Method

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.

Tags:

Toronto Recipes

Cooking At Home

Falafel Burger