Baked Falafel Burgers with Tahini Sauce

Name: Baked Falafel Burgers with Tahini Sauce
Prep time: 35 min
Cook time: 29 min
Total time: 1 h 4 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cans (15 oz each), about 3 cups drained (480 g) canned chickpeas, drained, rinsed, and patted very dry; 1 cup, packed (40 g) fresh flat-leaf parsley, leaves and tender stems, washed and thoroughly dried; ½ cup, packed (20 g) fresh cilantro, leaves and tender stems, washed and thoroughly dried (optional); ½ small onion (60 g) yellow onion, peeled and roughly chopped; 4 cloves (12 g) garlic, peeled; 2 tsp (4 g) ground cumin; 1 tsp (2 g) ground coriander; 1 tsp (5 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (15 ml) fresh lemon juice; ¼ cup (30 g) chickpea flour; ½ tsp (2 g) baking powder; 3 tbsp (45 ml) extra-virgin olive oil, divided: 1 tbsp for the pan, 2 tbsp for brushing the patties; ⅓ cup (80 g) tahini, well stirred; 3 tbsp (45 ml) fresh lemon juice; 1 small clove (3 g) garlic, finely grated or minced; ¼ tsp (1½ g) kosher salt; 3 tbsp, plus more as needed (45 ml) cold water, ice cold; 4 buns (280 g) pita buns (thick, burger-style, about 4 inches/10 cm wide), split in half horizontally; 1 small (about 5 oz) (150 g) small cucumber, thinly sliced into rounds; 1 large (200 g) large ripe tomato, cut into 4 slices, patted dry; ¼ small onion (40 g) red onion, very thinly sliced; 4 leaves (40 g) romaine lettuce leaves, washed, dried, and torn to fit the buns

From the MyKitchenBank Kitchen

Herby, crisp-edged falafel patties baked on a sheet pan instead of deep-fried, then stacked in soft pita buns with cool cucumber, tomato and a lemony tahini sauce. A vegetarian burger that's easy on cleanup.

Prep: 35 min
Cook: 29 min
Wait: 25 min
Total: 1 hr 29 min
Makes: 4 burgers (4 patties, about 4 inches/10 cm wide)

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Ingredients

4 servings

For the falafel patties
2 cans (15 oz each), about 3 cups drained (480 g) canned chickpeas, drained, rinsed, and patted very dry
1 cup, packed (40 g) fresh flat-leaf parsley, leaves and tender stems, washed and thoroughly dried
½ cup, packed (20 g) fresh cilantro, leaves and tender stems, washed and thoroughly dried (optional)
½ small onion (60 g) yellow onion, peeled and roughly chopped
4 cloves (12 g) garlic, peeled
2 tsp (4 g) ground cumin
1 tsp (2 g) ground coriander
1 tsp (5 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
1 tbsp (15 ml) fresh lemon juice
¼ cup (30 g) chickpea flour
½ tsp (2 g) baking powder
3 tbsp (45 ml) extra-virgin olive oil, divided: 1 tbsp for the pan, 2 tbsp for brushing the patties
For the tahini sauce
⅓ cup (80 g) tahini, well stirred
3 tbsp (45 ml) fresh lemon juice
1 small clove (3 g) garlic, finely grated or minced
¼ tsp (1.5 g) kosher salt
3 tbsp, plus more as needed (45 ml) cold water, ice cold
For serving
4 buns (280 g) pita buns (thick, burger-style, about 4 inches/10 cm wide), split in half horizontally
1 small (about 5 oz) (150 g) small cucumber, thinly sliced into rounds
1 large (200 g) large ripe tomato, cut into 4 slices, patted dry
¼ small onion (40 g) red onion, very thinly sliced
4 leaves (40 g) romaine lettuce leaves, washed, dried, and torn to fit the buns

Equipment (7)

Food processor (at least 9-cup/2 L capacity)
Rimmed baking sheet, 18×13-inch (46×33 cm)
Parchment paper
Wide spatula or fish spatula
Small mixing bowl and whisk
Pastry brush
Clean kitchen towel or paper towels

Steps

Before you start

Drain and dry the chickpeas well. Excess moisture is the main cause of mushy, crumbly patties.
Place a rack in the center of the oven and preheat to 425°F (220°C) before you shape the patties.
The patty mixture needs a 20-minute chill so it firms up and holds together. Plan for that in your timing.
Wash and thoroughly dry the parsley and cilantro. Wet herbs add water to the mix.

1
Preheat and prep panOven 425°F / 220°C
- Position a rack in the center of the oven and preheat to 425°F (220°C).
- Line an 18×13-inch (46×33 cm) rimmed baking sheet with parchment paper and brush the parchment with 1 tablespoon (15 ml) of the olive oil.
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Ready when: Oven reaches 425°F (220°C) and the parchment is evenly glossy with oil.
Tip: Oiling the parchment helps the bottoms brown and crisp rather than steam.
2
Dry the chickpeas
- Rinse the chickpeas under cold water and drain well.
- Spread them on a clean kitchen towel or a double layer of paper towels and pat firmly until the surface looks matte with no visible water.
- Rub off any loose skins and discard.
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Ready when: Chickpeas feel dry to the touch and no longer leave wet patches on the towel.
Tip: Wet chickpeas turn to paste in the processor, and the patties will fall apart.
3
Chop herbs and aromatics
- In the bowl of a food processor, combine the onion, garlic cloves, parsley, and cilantro (if using).
- Pulse in 1-second bursts about 10 times, scraping down the sides once, until everything is finely chopped, with pieces about the size of rice grains.
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Ready when: Herbs and onion are finely minced with no large leaf pieces; the mixture is not a wet puree.
4
Pulse the falafel mix
- Add the dried chickpeas, cumin, coriander, salt, pepper, and 1 tablespoon (15 ml) lemon juice.
- Pulse 12 to 15 times, scraping down the sides halfway, until the mixture is coarse and crumbly with some small chickpea pieces remaining.
- Sprinkle over the chickpea flour and baking powder and pulse 3 more times just to combine.
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Ready when: A spoonful pressed in your palm holds together in a clump but still looks textured, not smooth like hummus.
Tip: Don't over-process. A smooth paste bakes up dense and gummy.
5
Chill the mixture
- Scrape the mixture into a bowl, cover, and refrigerate for 20 minutes.
- The flour absorbs moisture and the mix becomes firmer and easier to shape.
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Ready when: Mixture feels firm and slightly tacky, not sticky or loose.
Tip: If it still feels wet after chilling, stir in 1 more tablespoon chickpea flour.
6
Shape the patties
- Divide the chilled mixture into 4 equal portions (about 175 g each).
- With slightly damp hands, press each portion firmly into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, compacting it well so there are no cracks.
- Place them on the oiled baking sheet at least 1 inch (2.5 cm) apart.
- Brush the tops with 1 tablespoon (15 ml) olive oil.
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Ready when: Patties are smooth-edged, hold together when lifted, and are evenly ¾ inch thick.
Tip: Patties thicker than ¾ inch can stay soft in the center, so keep them even.
7
Bake first sideOven 425°F / 220°C
- Bake on the center rack at 425°F (220°C) for 15 minutes, until the bottoms are deep golden brown and the patties release easily from the parchment.
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Ready when: Bottoms are deep golden brown and the patties lift cleanly with a spatula.
Tip: Don't try to flip early. A patty that sticks needs a few more minutes.
8
Flip and finish bakingOven 425°F / 220°C
- Slide a wide spatula under each patty and flip carefully.
- Brush the new tops with the remaining 1 tablespoon (15 ml) olive oil.
- Bake 13 to 15 more minutes, until both sides are deep golden brown, the edges are crisp, and the patties feel firm when pressed.
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Ready when: Both sides are deep golden brown with crisp edges and the center feels firm, not soft, when pressed.
Tip: Support the patty with your free hand or two spatulas when flipping since they are tender while hot.
9
Whisk tahini sauce
- While the patties bake, whisk the tahini, 3 tablespoons (45 ml) lemon juice, grated garlic, and salt in a small bowl.
- It will thicken and look stiff, which is normal.
- Whisk in the ice-cold water 1 tablespoon at a time until the sauce turns smooth, pale, and pourable, like heavy cream.
- Add 1 to 2 more teaspoons of water if it is too thick.
- Taste and adjust salt or lemon.
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Ready when: Sauce is smooth and creamy and drizzles off the whisk in a ribbon.
Tip: Don't panic when the tahini seizes after adding lemon. Keep whisking and adding water and it will smooth out.
10
Rest patties, warm bunsOven 425°F / 220°C
- Remove the patties from the oven and let them rest on the pan for 5 minutes so they set and crisp up.
- In the last 2 minutes, set the split pita buns directly on the oven rack (still at 425°F/220°C, or turn off the oven and use the residual heat) until just warmed through and soft.
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Ready when: Patties feel firm and hold together when lifted; buns are warm and soft, not toasted hard.
Tip: Watch the buns closely. Thin pita dries out in under 3 minutes.
11
Assemble the burgers
- Spread about 1 tablespoon tahini sauce on the bottom half of each bun.
- Layer on a lettuce leaf, a tomato slice, a falafel patty, cucumber rounds, and red onion.
- Drizzle with more sauce, add the top bun, and serve right away with extra sauce on the side.
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Ready when: Burgers are stacked and hold together when gently pressed.
Tip: Put the lettuce directly under the patty to shield the bun from moisture from the tomato.

Good to know

Tips

Dry chickpeas are the secret to patties that hold together. Pat them until they look matte before processing.
Keep the texture coarse. Pulse the chickpeas rather than blending them, so the falafel bake up crisp outside and tender inside.
Brush the patties with oil on both sides. Without it, baked falafel can look pale and taste dry.
For extra flavor, add a pinch of sumac or cayenne to the tahini sauce or sprinkle sumac over the red onion.

Make ahead

"Shape the patties up to 1 day ahead, place on a parchment-lined tray, cover tightly, and refrigerate (brush with oil just before baking and add 2 to 3 minutes to the first bake). The tahini sauce can be made up to 5 days ahead; it thickens in the fridge, so whisk in a little cold water before serving."

Storage & reheating

"Room temperature: baked patties up to 2 hours. Fridge: store cooled patties and sauce separately in airtight containers for up to 4 days. Freezer: freeze cooled patties in a single layer, then bag for up to 3 months. Reheat patties from fridge or frozen on a baking sheet at 400°F (200°C) for 10 minutes (15 to 18 minutes if frozen), flipping once, until hot and crisp."

Substitutions

chickpea flour → all-purpose flour. Use the same amount (30 g). Not gluten-free; for a gluten-free option, use oat flour or rice flour.
fresh cilantro → extra fresh parsley. Use another ½ cup (20 g) of parsley for a milder, more classic flavor.
pita buns (thick, burger-style, about 4 inches/10 cm wide) → brioche or sesame burger buns, or regular pita pockets. Regular pita pockets work if you tuck the patty and toppings inside; warm them the same way.
tahini → plain Greek yogurt with 1 tbsp tahini. For a lighter sauce, use ⅔ cup (160 g) yogurt, 1 tbsp tahini, and reduce water to taste. Not vegan.