Ingredients
Main Ingredients
- 3 cups soaked chickpeas, drained & patted dry (500 g)
- 1 small yellow onion
- 4 - 6 garlic cloves
- 2 cups fresh packed spinach or parsley
- 4 tsp ground cumin
- 4 tsp ground coriander
- 1 tsp salt
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 1 ½ tsp baking powder
- 3 tbsp sesame seeds (optional)
Instructions
- Soak Chickpeas: Cover 1 1/2 cups (300g) dried chickpeas with cold water, ensuring the water level is at least 3 inches above the chickpeas. Refrigerate for 18 - 24 hours to allow them to swell. Optionally, add 1 teaspoon baking soda to soften them.
- Drain and Rinse: After soaking, drain the chickpeas and rinse them thoroughly with fresh water to remove any residual baking soda and impurities.
- Prepare Mixture: Pat the chickpeas dry with a clean cloth. In a food processor, combine the chickpeas, onion, garlic, spinach or parsley, cumin, coriander, salt, smoked paprika, and black pepper. Pulse until the mixture reaches a couscous-like texture—crumbly but cohesive enough to hold shape.
- Chill Mixture: Refrigerate the mixture covered for at least 1 hour. This step enhances the flavors and firms up the mixture for easier shaping.
- Add Baking Powder and Sesame Seeds: Stir the baking powder and sesame seeds into the mixture after chilling. Alternatively, reserve the sesame seeds to coat the formed burgers.
- Form Burgers: Shape the mixture into patties on parchment paper using a ½ cup scoop for 6 burgers or a heaped ⅓ cup scoop for 8. For a sesame coating, roll each patty in sesame seeds after forming a ball, then flatten into a burger shape.
- Cook Burgers: Air fry the patties at 350°F (175°C) for 20 minutes, flipping halfway through for even crispness. Alternatively, bake at 350°F for 30-40 minutes, turning halfway, or deep-fry in 2 inches of high smoke point oil (like canola) for 3 minutes per side.
- Serve: Place the cooked falafel burgers on pita buns and top with creamy vegan tzatziki, tomato, lettuce, pickles, and pickled red onion or any preferred toppings.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Both cooked and uncooked burgers can be frozen; reheat cooked ones in the air fryer or oven. Exercise caution when frying frozen burgers as ice crystals may cause oil splattering.
Notes
- Soaking chickpeas is essential for texture and digestibility; do not substitute with canned chickpeas as they are too soft.
- Refrigerating the mixture before shaping helps firm the patties and deepen flavor.
- Sesame seeds can be mixed into the patties or used as a coating for added crunch and flavor.
- Air frying is the healthiest cooking method here, providing a crispy texture without excess oil.
- Adjust the size of patties depending on your preference; smaller patties will cook faster.
- Store cooked patties in the fridge for up to 4 days and freeze for longer storage.
- Be careful when deep frying frozen patties due to potential oil splattering.
- Prep Time: 20 minutes (plus 18-24 hours soaking and 1 hour chilling)
- Cook Time: 20 minutes (air frying)
- Category: Main Dish
- Method: Air Frying
- Cuisine: Middle Eastern
- Diet: Vegan