Quick Mediterranean Falafel Chicken Burgers

Name: Quick Mediterranean Falafel Chicken Burgers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1¼ lb (565 g) ground chicken (93% lean); ⅓ cup (40 g) chickpea flour (besan); 3 tbsp (45 g) tahini; 3 cloves (10 g) garlic cloves, minced, minced; ¼ cup (15 g) fresh cilantro or parsley, chopped, chopped; 1 tsp (2 g) ground cumin; ½ tsp (1 g) ground coriander; ½ tsp (1 g) smoked paprika; 1 whole (115 g) lemon, zest and juice, zest and juice separated; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 2 tbsp (30 ml) extra-virgin olive oil; ¼ cup (60 g) tahini (for sauce); 2 tbsp (30 ml) lemon juice (for sauce); 3 tbsp (45 ml) warm water (for sauce); 4 whole burger buns or pita bread; 1 whole (150 g) ripe tomato, sliced, sliced; ½ whole (200 g) English cucumber or 2 Persian cucumbers, thinly sliced, thinly sliced; ¼ whole (40 g) red onion, very thinly sliced; 1 handful (30 g) fresh lettuce leaves or arugula (optional)

From the MyKitchenBank Kitchen

Ground chicken patties infused with chickpea flour, tahini, and warm falafel spices deliver Mediterranean flavor in half an hour. Crispy outside and tender within, these burgers are finished with a tahini-lemon sauce and topped with tomato, cucumber, and red onion. A lighter, faster spin on both falafel and classic chicken burgers.

Prep: 15 min
Cook: 12 min
Wait: 3 min
Total: 30 min
Makes: 4 burgers

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Ingredients

4 servings

1¼ lb (565 g) ground chicken (93% lean)
⅓ cup (40 g) chickpea flour (besan)
3 tbsp (45 g) tahini
3 cloves (10 g) garlic cloves, minced, minced
¼ cup (15 g) fresh cilantro or parsley, chopped, chopped
1 tsp (2 g) ground cumin
½ tsp (1 g) ground coriander
½ tsp (1 g) smoked paprika
1 whole (115 g) lemon, zest and juice, zest and juice separated
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
2 tbsp (30 ml) extra-virgin olive oil
¼ cup (60 g) tahini (for sauce)
2 tbsp (30 ml) lemon juice (for sauce)
3 tbsp (45 ml) warm water (for sauce)
4 whole burger buns or pita bread
1 whole (150 g) ripe tomato, sliced, sliced
½ whole (200 g) English cucumber or 2 Persian cucumbers, thinly sliced, thinly sliced
¼ whole (40 g) red onion, very thinly sliced
1 handful (30 g) fresh lettuce leaves or arugula (optional)

Equipment (6)

Large mixing bowl
Measuring cups and spoons
Paper towels
Large skillet or griddle (12-inch)
Tongs or spatula
Meat thermometer (optional but recommended)

Steps

Before you start

Have all ingredients measured and prepped (garlic minced, herbs chopped) before you start mixing.
If using wooden skewers to shape burgers, soak them in water for 10 minutes.
Remove ground chicken from the fridge just before mixing so it stays cold.

1
Mix burger patties
- In a large bowl, combine the ground chicken, chickpea flour, 3 tablespoons tahini, minced garlic, cilantro, cumin, coriander, paprika, lemon zest, salt, and black pepper.
- Using your hands, gently mix until just combined—avoid overworking or the burgers will be tough.
- Divide into 4 equal portions and shape into patties about ¾ inch (2 cm) thick and 3 inches (7.5 cm) across.
- Use the back of your thumb to gently press a small indent in the center of each (this prevents them from puffing up while cooking).
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Ready when: Patties are evenly shaped with a dimple in the center
Tip: Don't overwork the mixture—chicken burgers need a tender crumb. Mix just until ingredients are distributed.
2
Make tahini sauce
- In a small bowl, whisk together ¼ cup tahini, 2 tablespoons lemon juice, and 3 tablespoons warm water until smooth and pourable.
- The sauce should reach a thin yogurt-like consistency.
- Taste and add more lemon juice or salt to your preference.
- Set aside.
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Ready when: Sauce is smooth and drizzles easily from a spoon
Tip: Add water gradually—the sauce will thicken as it cools, so it should be slightly looser than you want it at serving.
3
Heat skillet and cook burgersOven 400°F / 205°C
- Heat 2 tablespoons olive oil in a large skillet or griddle over medium-high heat (about 375–400°F if using a griddle).
- Once the oil shimmers and just begins to smoke lightly, carefully lay the patties into the hot pan, leaving at least 1 inch (2.5 cm) between them.
- Do not move them for 5–6 minutes until they develop a golden-brown crust on the bottom.
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Ready when: Bottom is deep golden brown
Tip: Resist the urge to flip early—this crust locks in moisture and creates the best texture.
4
Flip and finish cookingOven 165°F / 75°C
- Using a spatula or tongs, carefully flip each burger.
- Cook for another 4–5 minutes on the second side.
- Check doneness by either inserting a meat thermometer into the thickest part of a burger (it should read 165°F / 74°C for poultry) or by pressing gently—the burger should feel firm but still slightly yield and should not be dry when you cut into it.
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Ready when: Burger reaches 165°F (74°C) internal temperature; golden brown exterior; juices do not run red
Tip: Chicken continues to cook slightly after leaving heat, so remove when just cooked through to avoid dryness.
5
Toast buns and assemble
- While the last burgers finish, lightly toast the burger buns cut-side down in the same skillet (or a separate one if not using a griddle) for about 1 minute until warm and lightly golden.
- Place each burger on a toasted bun bottom.
- Drizzle generously with tahini sauce, then top with tomato slice, cucumber slices, red onion, and lettuce if using.
- Crown with the top bun.
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Ready when: Buns are warm and have light golden color on cut sides
Tip: Toast buns just before serving so they stay crispy. Layer sauce on the bottom bun so it doesn't soak through.

Good to know

Tips

For extra moisture, tuck a small cube of feta cheese into the center of each patty before cooking.
If the tahini sauce is too thick, add warm water by the teaspoon until you reach the consistency you like. If too thin, whisk in a little more tahini.
Serve with cucumber yogurt sauce (tzatziki) alongside for double-dipping, or add harissa for heat.
These burgers hold their shape better if chilled for at least 30 minutes, but the recipe is designed for speed—shape and cook right away if you're in a hurry.

Make ahead

The patties can be shaped up to 4 hours ahead, covered, and refrigerated. Cook them straight from the fridge—this makes them even sturdier. The tahini sauce can be made 1 day ahead and stored in the fridge; thin with a little water if it thickens.

Storage & reheating

Cooked burgers will keep in an airtight container in the refrigerator for 3 days. Reheat gently in a 325°F (163°C) oven for 8–10 minutes. Uncooked patties freeze well for up to 2 months—freeze on a lined sheet, then transfer to a freezer bag. Cook from frozen, adding 2–3 minutes to the cooking time. The tahini sauce keeps refrigerated for 4 days.

Substitutions

chickpea flour (besan) → finely grated bread crumbs or ground oats (30 g). Will be slightly less authentic but still binds well; add 1 tablespoon extra water to the mixture if using bread crumbs.
ground chicken (93% lean) → ground turkey. Leaner; reduce salt slightly if using as it can taste drier. Cook to the same 165°F (74°C) internal temp.
tahini → Greek yogurt mixed with 1 tablespoon almond butter. Lighter flavor and creamy texture, though less authentic. Use equal amount and add lemon juice as directed in the sauce.
fresh cilantro or parsley, chopped → fresh flat-leaf parsley or mint. Parsley is milder; mint adds a different brightness. Use the same amount.