Crispy Falafel Burgers with Chunky Tahini Sauce
These Crispy Burgers are hearty, protein-rich and packed with so much flavor. They are super easy to make, have a beautiful texture and taste divine!
Ingredients
FALAFEL BURGERS:
- 1 big garlic clove
- ¼ cup finely chopped onion*
- ¼ cup parsley, tightly packed
- ¼ cup cilantro, tightly packed - if you don´t like cilantro, add more parsley
- 1 15 oz can of chickpeas - drained and rinsed but don't throw away the brine!
- 3 Tbsp aquafaba - the brine from the can of chickpeas**
- ¼ cup chickpea flour
- ¼ cup breadcrumbs - I used whole-wheat sourdough
- ½ tsp sea salt
- ¼ tsp cumin
- ¼ tsp coriander
- ¼ tsp cardamom
CHUNKY TAHINI SAUCE:
- 1 medium tomato, finely chopped
- ⅓ cup finely chopped cucumber
- ¼ cup finely chopped onion*
- 1 Tbsp runny tahini
- 2 tsp lemon juice
- Pinch of sea salt
- Freshly ground black pepper
TO SERVE:
- 3 vegan buns
- 6 Tbsp hummus
- Mizuna, arugula or spinach
Instructions
- Preheat the oven to 350 °F / 180 °C.
- Add garlic, onion and fresh herbs to a food processor and pulse until finely chopped.
- Add the rest of the ingredients to the food processor, blend until well combined, you might need to stop a few times to scrape down the sides. But be careful not to overmix, we want to have some texture.
- Divide the mixture into 3 balls and form the patties using your hands. Wet your hands if it gets too sticky.
- Grease a baking sheet with a little olive oil (optional, they won’t stick to the pan if you skip the oil). Place the falafel burgers on the baking sheet and bake for 15 minutes, flip them, and bake for another 15 – 20 minutes, until they are nice and golden.
- While the burgers bake, make the chunky tahini sauce. Mix ingredients in a medium bowl until combined. Taste and adjust seasoning.
- To assemble the burger: add two tablespoons of hummus to each bun (the bottom half only). Top with greens, I love mizuna. Next, add the falafel burger and divide the chunky tahini sauce between the three burgers. Add the top bun and enjoy!
Notes
*I don’t like the strong taste of raw onions, so I place the chopped onions in a small bowl and I cover them with boiling water. After ten minutes, I drain and rinse the onions with cold water. Bye-bye pungent taste, hello delicious mild flavor.
**Aquafaba is the liquid (or brine) inside a can of chickpeas. It’s a wonderful egg substitute. Aquafaba makes a crispier burger; but a flax egg will also work. To make a flax egg mix 1 Tbsp of ground flaxseeds with 3 Tbsp of water and set aside for 5 minutes.