Crispy Falafel Burgers with Lemony Tahini Sauce

Name: Crispy Falafel Burgers with Lemony Tahini Sauce
Prep time: 39 min
Cook time: 23 min
Total time: 1 h 2 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (200 g) dried chickpeas, picked over, rinsed, and soaked in cold water 8–12 hours (do not use canned); 1 cup, firmly packed (30 g) fresh flat-leaf parsley, leaves and tender stems, washed and thoroughly dried; ½ cup, firmly packed (15 g) fresh cilantro, leaves and tender stems, washed and thoroughly dried (optional); ½ medium (about 3 oz) (85 g) yellow onion, peeled and cut into 1-inch chunks; 4 large cloves (14 g) garlic cloves, peeled; 2 tsp (4 g) ground cumin; 1 tsp (2 g) ground coriander; 1¼ tsp (7 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 2 tbsp (16 g) chickpea flour; 1 tsp (4 g) baking powder; ⅔ cup (160 ml) neutral oil (such as sunflower or canola), for shallow frying; ¼ cup (60 g) tahini, well stirred; 3 tbsp (45 ml) fresh lemon juice, from about 1½ lemons; 3 tbsp (45 ml) cold water, plus more to thin if needed; 1 small clove (3 g) garlic clove, finely grated; ¼ tsp (1½ g) kosher salt; 4 buns (280 g) burger buns, split in half; 1 large (180 g) large ripe tomato, cut into 4 slices about ¼ inch thick; 4 leaves (60 g) romaine lettuce leaves, washed, dried, and torn to fit the buns; ¼ small (30 g) red onion, very thinly sliced into rings

From the MyKitchenBank Kitchen

Thick, herb-flecked falafel patties made from soaked dried chickpeas, pan-fried until deeply crisp outside and tender and green inside. Stacked on toasted buns with a bright, garlicky tahini sauce, they make a hearty vegan-friendly burger.

Prep: 39 min
Cook: 23 min
Wait: 12 hr 30 min
Total: 13 hr 32 min
Makes: 4 burgers (4 patties, about 3½ inches wide)

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Ingredients

4 servings

For the falafel patties
1 cup (200 g) dried chickpeas, picked over, rinsed, and soaked in cold water 8–12 hours (do not use canned)
1 cup, firmly packed (30 g) fresh flat-leaf parsley, leaves and tender stems, washed and thoroughly dried
½ cup, firmly packed (15 g) fresh cilantro, leaves and tender stems, washed and thoroughly dried (optional)
½ medium (about 3 oz) (85 g) yellow onion, peeled and cut into 1-inch chunks
4 large cloves (14 g) garlic cloves, peeled
2 tsp (4 g) ground cumin
1 tsp (2 g) ground coriander
1¼ tsp (7 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
2 tbsp (16 g) chickpea flour
1 tsp (4 g) baking powder
⅔ cup (160 ml) neutral oil (such as sunflower or canola), for shallow frying
For the tahini sauce
¼ cup (60 g) tahini, well stirred
3 tbsp (45 ml) fresh lemon juice, from about 1½ lemons
3 tbsp (45 ml) cold water, plus more to thin if needed
1 small clove (3 g) garlic clove, finely grated
¼ tsp (1.5 g) kosher salt
For serving
4 buns (280 g) burger buns, split in half
1 large (180 g) large ripe tomato, cut into 4 slices about ¼ inch thick
4 leaves (60 g) romaine lettuce leaves, washed, dried, and torn to fit the buns
¼ small (30 g) red onion, very thinly sliced into rings

Equipment (8)

Food processor (at least 9-cup / 2.1 L capacity)
12-inch (30 cm) heavy skillet, cast iron or stainless steel
Large bowl (for soaking, at least 3 quarts / 3 L)
Fine-mesh sieve or colander
Wire rack set over a rimmed baking sheet
Instant-read or frying thermometer (optional but helpful)
Wide spatula or fish slice
Small bowl and whisk

Steps

Before you start

Start the night before: the chickpeas must soak 8–12 hours. Use DRIED chickpeas, never canned or pre-cooked, or the patties will turn to paste and fall apart.
Wash the parsley and cilantro and dry them very thoroughly (salad spinner, then paper towels). Wet herbs make a soggy mixture.
Set a wire rack over a baking sheet and heat your oven to 200°F (95°C) when you begin frying, to keep finished patties warm and crisp.
Plan about 30 minutes of chilling after the mixture is made; the patties hold together much better when cold.

1
Soak the chickpeas
- Pick over the dried chickpeas for stones, rinse them, and place them in a large bowl.
- Cover with cold water by at least 3 inches (8 cm), because they will roughly double in size.
- Leave at room temperature for 8–12 hours (overnight).
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Ready when: Chickpeas are doubled in size, and one cut in half is uniformly pale and tender-firm with no hard, chalky center
Tip: Do not boil or use canned chickpeas. Raw soaked chickpeas are what give falafel its light, crumbly texture.
2
Drain and prep aromatics
- Drain the soaked chickpeas in a colander and shake well, then spread them on a clean kitchen towel and pat very dry.
- Make sure the parsley and cilantro are completely dry.
- Cut the onion into 1-inch chunks and peel the 4 patty garlic cloves.
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Ready when: Chickpeas and herbs feel dry to the touch, with no water pooling on the towel
3
Process the falafel mix
- In a food processor, combine the onion, garlic, parsley, and cilantro and pulse 6–8 times until finely chopped.
- Add the chickpeas, cumin, coriander, 1¼ tsp salt, pepper, chickpea flour, and baking powder.
- Pulse in 1-second bursts for about 20–25 pulses, scraping down the bowl twice, until the mixture looks like coarse, damp sand with some pieces the size of rice grains.
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Ready when: A pinch squeezed in your fist holds together but still looks slightly crumbly and green-flecked, not like smooth hummus
Tip: Don't over-process into a paste. A paste makes dense, gummy patties.
4
Whisk the tahini sauce
- In a small bowl, whisk the tahini, lemon juice, grated garlic, and ¼ tsp salt.
- It will seize and thicken at first.
- Whisk in the cold water 1 tablespoon at a time until smooth, pale, and pourable like thick pancake batter.
- Add a teaspoon or two more water if it's too thick.
- Taste and adjust the salt and lemon.
- Refrigerate until serving.
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Ready when: Sauce is smooth, creamy, and falls from the whisk in a thick ribbon
Tip: Use cold water. It makes the sauce lighter and creamier.
5
Chill the mixture
- Transfer the falafel mixture to a bowl, cover, and refrigerate for 30 minutes.
- This lets the chickpea starches and flour absorb moisture so the patties bind.
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Ready when: Mixture feels cool and packs together easily when pressed
6
Shape the patties
- Divide the mixture into 4 equal portions (about 140 g each).
- With damp hands, press each portion firmly into a patty about 3½ inches (9 cm) wide and ¾ inch (2 cm) thick, compacting it well and smoothing the edges so there are no cracks.
- Place on a plate lined with parchment.
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Ready when: Patties hold their shape when gently lifted, with no crumbling edges
Tip: If a patty crumbles, add 1 tbsp water to the mixture, mix, and press more firmly.
7
Pan-fry in batchesOven 200°F / 95°C
- Preheat the oven to 200°F (95°C) and set a wire rack over a baking sheet inside.
- Pour the oil into a 12-inch skillet and heat over medium heat for about 3 minutes until it reaches 350°F (175°C), or until a pinch of mixture sizzles steadily on contact.
- Carefully add 2 patties, leaving space between them.
- Fry 4 minutes without moving them, then flip gently with a wide spatula and fry 3–4 minutes more.
- Transfer to the rack in the oven and repeat with the remaining 2 patties, adjusting the heat to keep the oil sizzling steadily but not smoking.
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Ready when: Both sides are deep golden-brown and crisp, and the patty feels firm when pressed with the spatula
Tip: Don't flip early. A crust needs a full 4 minutes to form, and moving the patty too soon makes it break apart.
8
Toast the buns
- Wipe out the skillet or use a second, dry pan.
- Place the buns cut-side down over medium heat and toast for 1½–2 minutes.
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Ready when: Cut sides are golden and lightly crisp
Tip: Toasting creates a barrier that keeps the tahini sauce from making the bun soggy.
9
Assemble and serve
- Spread a generous spoonful of tahini sauce on both halves of each bun.
- On each bottom bun, layer a lettuce leaf, a falafel patty, a tomato slice, and red onion rings.
- Drizzle with more sauce, add the top bun, and serve right away while the patties are still crisp.
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Tip: Put the lettuce directly under the patty to shield the bun from the juicy tomato.

Good to know

Tips

Texture check: before shaping, fry a spoonful of the mixture in the oil as a test. If it falls apart, pulse the mixture a few more times or stir in 1 tbsp more chickpea flour.
Keep the oil at a steady sizzle. Too cool and the patties soak up oil and turn greasy; too hot and the outside burns before the center cooks.
Drain finished patties on a wire rack, not paper towels, so the bottoms stay crisp.
To bake instead, brush patties with oil and bake at 400°F (200°C) for 25–30 minutes, flipping halfway. They will be less crisp but still tasty.

Make ahead

"The falafel mixture can be made up to 24 hours ahead and kept covered in the fridge. Shaped, unfried patties can be refrigerated on parchment for up to 8 hours. The tahini sauce keeps 4 days in the fridge (whisk in a little water to loosen before using)."

Storage & reheating

"Room temperature: fried patties are best eaten within 1 hour. Fridge: store cooled patties and sauce separately in airtight containers for up to 3 days. Freezer: freeze cooled patties in a single layer, then bag, for up to 2 months. Reheat from fridge or frozen on a rack in a 375°F (190°C) oven for 10–15 minutes (15–20 from frozen), until hot and crisp. Do not microwave."

Substitutions

chickpea flour → all-purpose flour. Same amount; works as a binder, though not gluten-free.
fresh cilantro → extra flat-leaf parsley (½ cup / 15 g). Gives a slightly milder, less citrusy flavor.
tahini → unsweetened sunflower seed butter. Use in the same amount for a nut- and sesame-free sauce; add a little extra lemon to balance.
burger buns → pita breads or gluten-free buns. Warm pita pockets and stuff with the patty broken into pieces.