Vegan Falafel Burger Recipe
Prep Time:
8 hours, 45 minutes
Cook Time:
16 minutes
Servings:
5 Servings
Ingredients
  • 1 cup dried chickpeas
  • ½ onion, diced
  • 3 garlic cloves, diced
  • ½ cup chopped flat leaf parsley
  • ¼ cup rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon coriander
  • 1 ¼ teaspoon cumin, divided
  • 1 ½ teaspoon coarse salt, divided
  • ¼ teaspoon pepper
  • ¼ cup tahini
  • 1 lemon, juiced
  • 1 teaspoon garlic granules
  • 2 tablespoons oil
  • 1 tomato
  • 4 buns
  • 4 butter lettuce leaves
Directions
  1. Put the dry chickpeas in a bowl and cover with at least 3 inches of water. Soak overnight.
  2. Drain the chickpeas.
  3. Add the drained chickpeas to a food processor with the onion, garlic, parsley, oats, baking powder, coriander, 1 teaspoon cumin, 1 teaspoon of salt, and pepper.
  4. Pulse several times to break down the mixture into a chunky texture.
  5. Form the mixture into 5 patties, place on a baking sheet and place in the fridge to firm up for at least 30 minutes.
  6. 15 minutes before preparing the burgers preheat the oven to 350 F.
  7. Spray the patties with cooking spray.
  8. Bake the patties for 10 minutes.
  9. In a small bowl, combine the tahini, lemon juice, garlic granules, the remaining cumin, the remaining salt, and 4 tablespoons of water.
  10. Add the oil to a large frying pan and bring the heat to medium-high.
  11. Add the burgers and cook for 3 minutes on each side being careful when flipping so the burgers hold together.
  12. Slice the tomato.
  13. Assemble burgers on buns with tomato slices, lettuce, and tahini sauce and serve.