This delicious spin on a veggie burger is packed with flavor and plant-based protein. Learn how to make these vegan falafel burgers at home with our easy recipe.
Middle Eastern Falafel Burgers - Perfect for Summer
All of us non-meat eaters love a good burger as much as the meat eaters. They're pretty much our go-to food for summer grilling and gatherings. As far as we're concerned, the more varieties we have, the better! That's why we try to develop a different veggie burger recipe each year.
If you're tired of the same old frozen veggie burgers, you've got to try this falafel burger with our avocado tahini sauce. Our Middle Eastern Falafel burger is vegan, gluten-free, flavorful, and easy to make with a food processor and an oven.
What Makes it a Falafel Burger?
Once again, we go back to our roots for this one!
Using the falafel spices we love, we've created this hearty, super flavorful veggie burger that is super easy to prepare. Everything goes in the food processor, pulse, and done! They're ready to bake.
We used canned chickpeas and a whole bunch of spices as a base, fresh parsley, a touch of cornmeal for texture, and either vegan mayo or olive oil for easy binding.
This vegan falafel burger uses similar ingredients and all the same flavors as a classic falafel, but it's not a falafel pattie or falafel shaped like a veggie burger. Its purpose is to evoke the flavors of falafel in veggie burger form. Check out our recipes for falafel sandwich with cucumber salad, gluten-free falafel crackers, and falafel bowl with homemade pita bread chips.
Falafel Burger Ingredients
Here's what you'll need to make this Middle Eastern Falafel Burgers recipe:
- Canned Chickpeas. This is the base of our recipe and we're using canned to make these burgers quick and easy
- Fresh Herbs. you can choose parsley, cilantro, or a combination of both
- Vegan Mayo. use your favorite variety or swap extra virgin olive oil
- Cornmeal. This helps add a little texture and bite to the mixture
- Spices. Cumin, turmeric, smoked paprika, onion powder, salt, black pepper, and red pepper flakes or Aleppo pepper
- Extra Virgin Olive Oil. You'll brush it on the falafel patties before baking to prevent sticking
- Homemade Avocado Tahini Cream. We love this sauce thickly spread on our buns to add even more flavor.
Find the complete recipe with measurements below.
How to Make Falafel Burgers
Everything goes into the food processor, making this a one-bowl recipe!
- Step 1: Line a baking sheet with parchment paper. Add the burger ingredients to the food processor. Pulse until the chickpeas are mashed and the ingredients are well combined.
- Step 2: Form falafel burgers and into patties and place them on the baking skeet.
- Step 3: Bake and allow them to cool slightly before gently removing from the baking sheet.
- Step 4: Serve with the avocado tahini cream and your favorite burger toppings.
How to Serve a Falafel Burger
Use these falafel burger patties as the main part of your meal. Dress up like you would any other burger with your favorite burger buns or lettuce wrap, tomatoes, sliced red onions, turnip pickles, Schug, or plain tahini sauce.
Other Veggie Burgers You’ll Love
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
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Vegan Falafel Burger Recipe with Avocado Tahini Sauce
- Total Time: 55 minutes
- Yield: 4 1x
Description
Tired of the same old boring frozen veggie burgers? Give this Falafel Burger With Avocado Tahini Cream a try! Easy to prepare and loaded with spices... and flavor!
Ingredients
- For the burger:
- 1 15oz can chickpeas, rinsed and drained
- ½ cup fresh parsley, cilantro or a combination of both
- 3 tbsp Vegan Mayo or Extra virgin Olive oil
- 2 tbsp cornmeal
- 1 heaping teaspoon cumin
- 1 heaping teaspoon turmeric
- 1 heaping teaspoon smoked paprika
- 1 heaping teaspoon onion powder
- ¼ tsp salt
- ⅛ tsp black pepper
- ⅛ teaspoon hot pepper flakes or Aleppo pepper (or to taste, optional)
- 1 tbsp extra virgin olive oil, divided
- For the avocado tahini cream:
- 1 avocado
- 2 tbsp tahini
- 2 tsp freshly squeezed lime juice or lemon juice ( add o more to taste)
- ¼ tsp salt
- 4 burger buns
- Lettuce, sliced tomatoes, pickles, etc
Instructions
- Preheat the oven to 375F. Line a baking sheet with parchment paper
- To prepare the veggie burger, combine all the ingredients, except for the olive oil, in the food processor. Pulse 10 to 15 times, until the chickpeas are mashes and the ingredients are well combined
- Working with ¼ cup mixture at a time, form 4 patties. Spread ½ tablespoon of olive oil on the parchment paper and arrange the burger on the baking sheet. Brush the remaining ½ tablespoon of oil on the burgers and bake for 30 minutes.
- While the burgers cook, prepare the avocado tahini cream. Mash the avocado well in a bowl. Using a whisk, incorporate the tahini, lime juice and salt. Continue whisking until creamy. Refrigerate until ready to use
- Once the burgers are done, remove them from the oven and let them cool before removing them from the baking sheet (they are delicate, so do it gently!). Serve them with the avocado tahini cream, with or without a bun, and your favorite fixings.
- Let them cool slightly before removing them from the baking sheet
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Entree
- Method: baked
- Cuisine: Middle Eastern Vegetarian
Nutrition
- Serving Size: 1 burger ( no bun)
- Calories: 190
- Sugar: 3
- Fat: 9
- Carbohydrates: 20
- Fiber: 5
- Protein: 6
- Cholesterol: 0
Miriam
Thank you for sharing this. I've been on the lookout for non-fried home-made falafel recipes!
Vicky & Ruth
Great! Enjoy!
abbey
This looks great!! I love the addition of Coconut Mayo
Vicky & Ruth
Thank you! Enjoy!
Raquel
I just made these and they are already almost gone! They are the perfect vegetarian replacement to a hamburger. Avocado tahini cream is heavenly!!
Jodi
I forgot the parsley, can these be made without the parsley? I do not have any of the recommended substitutes for parsley. Any suggestions are greatly appreciated
Vicky and Ruth
Parley adds color and moisture, you can replace for cilantro or even baby spinach.