If you love falafel but are deterred by the idea of deep-frying at home, these falafel burgers are for you. They’re loaded with vegetables, herbs, and spices, making them not only delicious but healthy, too. Serve with pita, quick-pickled onions, schug, tahini or yogurt sauce — the combination is spectacular 🥙🥙🥙
If you, as I, may have been a wee aggressive in your stockpiling of dried chickpeas mid March, I have just the recipe for you: broiled “falafel” burgers.
Made with soaked-but-not-cooked chickpeas, this recipe follows the traditional falafel method:
- Soak dried chickpeas in water overnight.
- Drain and rinse the following day.
- Purée the chickpeas with vegetables, herbs and spices.
- Portion, shape, cook.
How this recipe differs from traditional falafel methods is in the cooking method. Whereas traditional falafel is portioned into small balls and deep fried, here the “batter” is portioned into larger balls, then formed into patties, and broiled. The mixture also includes a few beaten eggs as a binder, which traditional falafel does not.
For the home cook, broiling is so much more user friendly than deep-frying, the process and clean-up of which I never love. And while pan-frying is less of a hassle, with this wet, delicate batter, it’s tricky. I’ve tried.
Like the sweet potato and mushroom quinoa burgers I revisited recently, these falafel burgers crisp up beautifully under the broiler. Simply brush a baking dish with olive oil, lay the falafel patties on top, brush with more oil, season with salt, and broil away: in 3-5 minutes on each side, the falafel burgers will emerge golden crusted and piping hot.
I’m anticipating a few questions…
Can you use canned chickpeas?
No! Unfortunately, the mixture will be too wet and mushy. You really need to start with dried chickpeas here. Simply soak, drain, and rinse.
Can the Falafel Veggie Burgers be frozen?
Yes! To do so:
- Freeze the patties in a flat layer until they are solid.
- Then transfer to an airtight container and freeze for up to 3 months (or longer).
To cook the frozen patties:
- Follow the instructions in the recipe for preheating a broiler and preparing a sheet pan brushed with olive oil. Place the frozen patties on top. Brush with oil, season with salt. Broil 4-6 minutes a side, keeping a close watch the entire time.
Can You Replace the Eggs with an Egg Substitute?
If you are vegan or allergic to eggs, there are various substitutes, none of which I have tried — sorry! — that may work. A little research leads me to think one of these options might work. Let me know if you try one!
- Flax egg: whisk 1 tablespoon ground flax with 3 tablespoons of hot water; let it sit till it gels. (equivalent of 1 egg)
- Vegan egg replacement such as Ener-G
- 3 tablespoons aquafaba (the liquid from a can of chickpeas or beans): beat it lightly with a whisk or fork till it thickens slightly and becomes foamy. (equivalent of 1 egg)
- Instant mashed potatoes : use 2 tablespoons to replace 1 egg
What to Serve with Falafel Burgers?
Half of the fun, for me, of the falafel experience is eating the many condiments that go along with it. Here are a few of my favorites:
- quick-pickled onions (recipe in recipe box)
- tzatziki , not traditional, but it works
- tahini sauce (I love the tahini sauce in this recipe)
- schug , an herby, spiced green sauce I could eat with everything
- harissa
- lettuce
- homemade pita bread
Here’s the play-by-play: Soak dried chickpeas (right) overnight or for at least 12 hours. The will look like the bowl on the left after a night’s soak.
Drain and rinse the chickpeas:
Gather some vegetables and herbs; gather some spices:
Combine all in a food processor:
Purée until the mixture is finely chopped but still has a bit of texture:
Transfer to a large bowl and add the two beaten eggs:
Stir to combine:
Portion into 8 balls using a 1/2-cup measure.
When ready to cook, heat the broiler to high, brush a pan with olive oil, top with as many patties as you wish, brush tops with olive oil and season with salt, broil for 3-5 minutes a side or until tops are golden.
Serve in pita bread with desired condiments.
Description
Inspired by Israeli Soul
For the quick-pickled onions: Finely slice a red onion and place in a bowl. Season with a pinch each of salt and sugar. Sprinkle with vinegar — it doesn’t have to be completely submerged, but do saturate it nicely — and let it stand for 15 minutes.
If you want to make more traditional falafel: Omit the eggs, and stir 1.5 teaspoons baking powder into the mix of spices. When you purée the mixture in the food processor, add a tablespoon or two of water. Scoop the batter into 1-inch balls. Deep fry in canola oil.
Store uncooked balls/patties in the fridge for up to three days. See notes below regarding freezing and thawing.
For soaking the chickpeas:
- ½ pound (1.25 cups) dried chickpeas, soaked in water overnight and drained
For the falafel:
- 1.5 teaspoons Kosher salt (Diamond Crystal brand; use half as much if using Morton)
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- Big handful fresh parsley (35 – 40 g)
- Big handful fresh cilantro (35 – 40 g)
- 1 medium carrot, chopped (105 g)
- 1 small onion, peeled and chopped (112 g)
- 1 garlic clove
- 2 eggs, beaten
- Olive oil, for brushing
For serving:
- Pita bread
- Tahini sauce or tzatziki
- Schug , optional
- harissa
- Chopped tomatoes, optional
- Chopped cucumbers, optional
- Soft lettuce leaves, such as Boston or Bibb, or chopped Romaine
- Soak the chickpeas: Place the chickpeas in a large bowl. Fill bowl with water. Let stand overnight on counter for at least 12 hours. Drain and rinse.
- Mix together the salt, cumin, and turmeric in a small bowl. Roughly chop the parsley and cilantro.
- Combine all of the ingredients in a food processor — the drained chickpeas, herbs, chopped carrots, onions, garlic, and the mixed dry seasonings. (Note: My food processor is a 14-cup Cuisinart , and this amount of ingredients fills it to the brim. If yours is smaller, consider doing this in two batches.) Pulse until the mixture is very finely chopped, and it holds together when pinched between two fingers.
- Transfer the mixture to a large bowl and add the beaten eggs. Use a spatula to combine.
- Form patties using 1/2 cup measure. Scoop out the mix, squeeze with your hands, form into a ball —mixture will be delicate/wet. Portion out all of the mixture, until you have about 8 balls.
- Broil: Heat your broiler to high for at least 15 minutes. Brush a baking sheet with olive oil. Pat each ball into a patty (or as many as you are cooking at one time) and place the formed patties on top of the oiled sheet pan. Brush tops of patties lightly with oil. Season with salt. Broil for 3 to 5 minutes or until beginning to lightly brown. Use a metal spatula to flip each patty. Brush tops with more oil. Season with salt. Return pan to broiler and broil for 2 to 3 minutes more or until evenly golden brown.
- Serve with pita and other condiments noted above.
Notes
How to freeze the falafel burgers:
- Freeze the patties in a flat layer until they are solid.
- Transfer to an airtight container and freeze for up to 3 months (or longer).
How to cook the frozen falafel burgers:
- Follow the instructions in the recipe for preheating a broiler and preparing a sheet pan brushed with olive oil. Place the frozen patties on top. Brush with oil, season with salt. Broil 4-6 minutes a side, keeping a close watch the entire time.
- Prep Time: 24 hours
- Cook Time: 8 minutes
- Category: Veggie Burger
- Method: Oven
- Cuisine: Middle Eastern
If you love falafel but are deterred by the idea of deep-frying at home, these falafel burgers are for you. They’re loaded with vegetables, herbs, and spices, making them not only delicious but healthy, too. Serve with pita, quick-pickled onions, schug, tahini or yogurt sauce — the combination is spectacular 🥙🥙🥙
If you, as I, may have been a wee aggressive in your stockpiling of dried chickpeas mid March, I have just the recipe for you: broiled “falafel” burgers.
Made with soaked-but-not-cooked chickpeas, this recipe follows the traditional falafel method:
- Soak dried chickpeas in water overnight.
- Drain and rinse the following day.
- Purée the chickpeas with vegetables, herbs and spices.
- Portion, shape, cook.
How this recipe differs from traditional falafel methods is in the cooking method. Whereas traditional falafel is portioned into small balls and deep fried, here the “batter” is portioned into larger balls, then formed into patties, and broiled. The mixture also includes a few beaten eggs as a binder, which traditional falafel does not.
For the home cook, broiling is so much more user friendly than deep-frying, the process and clean-up of which I never love. And while pan-frying is less of a hassle, with this wet, delicate batter, it’s tricky. I’ve tried.
Like the sweet potato and mushroom quinoa burgers I revisited recently, these falafel burgers crisp up beautifully under the broiler. Simply brush a baking dish with olive oil, lay the falafel patties on top, brush with more oil, season with salt, and broil away: in 3-5 minutes on each side, the falafel burgers will emerge golden crusted and piping hot.
I’m anticipating a few questions…
Can you use canned chickpeas?
No! Unfortunately, the mixture will be too wet and mushy. You really need to start with dried chickpeas here. Simply soak, drain, and rinse.
Can the Falafel Veggie Burgers be frozen?
Yes! To do so:
- Freeze the patties in a flat layer until they are solid.
- Then transfer to an airtight container and freeze for up to 3 months (or longer).
To cook the frozen patties:
- Follow the instructions in the recipe for preheating a broiler and preparing a sheet pan brushed with olive oil. Place the frozen patties on top. Brush with oil, season with salt. Broil 4-6 minutes a side, keeping a close watch the entire time.
Can You Replace the Eggs with an Egg Substitute?
If you are vegan or allergic to eggs, there are various substitutes, none of which I have tried — sorry! — that may work. A little research leads me to think one of these options might work. Let me know if you try one!
- Flax egg: whisk 1 tablespoon ground flax with 3 tablespoons of hot water; let it sit till it gels. (equivalent of 1 egg)
- Vegan egg replacement such as Ener-G
- 3 tablespoons aquafaba (the liquid from a can of chickpeas or beans): beat it lightly with a whisk or fork till it thickens slightly and becomes foamy. (equivalent of 1 egg)
- Instant mashed potatoes : use 2 tablespoons to replace 1 egg
What to Serve with Falafel Burgers?
Half of the fun, for me, of the falafel experience is eating the many condiments that go along with it. Here are a few of my favorites:
- quick-pickled onions (recipe in recipe box)
- tzatziki , not traditional, but it works
- tahini sauce (I love the tahini sauce in this recipe)
- schug , an herby, spiced green sauce I could eat with everything
- harissa
- lettuce
- homemade pita bread
Here’s the play-by-play: Soak dried chickpeas (right) overnight or for at least 12 hours. The will look like the bowl on the left after a night’s soak.
Drain and rinse the chickpeas:
Gather some vegetables and herbs; gather some spices:
Combine all in a food processor:
Purée until the mixture is finely chopped but still has a bit of texture:
Transfer to a large bowl and add the two beaten eggs:
Stir to combine:
Portion into 8 balls using a 1/2-cup measure.
When ready to cook, heat the broiler to high, brush a pan with olive oil, top with as many patties as you wish, brush tops with olive oil and season with salt, broil for 3-5 minutes a side or until tops are golden.
Serve in pita bread with desired condiments.
Description
Inspired by Israeli Soul
For the quick-pickled onions: Finely slice a red onion and place in a bowl. Season with a pinch each of salt and sugar. Sprinkle with vinegar — it doesn’t have to be completely submerged, but do saturate it nicely — and let it stand for 15 minutes.
If you want to make more traditional falafel: Omit the eggs, and stir 1.5 teaspoons baking powder into the mix of spices. When you purée the mixture in the food processor, add a tablespoon or two of water. Scoop the batter into 1-inch balls. Deep fry in canola oil.
Store uncooked balls/patties in the fridge for up to three days. See notes below regarding freezing and thawing.
For soaking the chickpeas:
- ½ pound (1.25 cups) dried chickpeas, soaked in water overnight and drained
For the falafel:
- 1.5 teaspoons Kosher salt (Diamond Crystal brand; use half as much if using Morton)
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- Big handful fresh parsley (35 – 40 g)
- Big handful fresh cilantro (35 – 40 g)
- 1 medium carrot, chopped (105 g)
- 1 small onion, peeled and chopped (112 g)
- 1 garlic clove
- 2 eggs, beaten
- Olive oil, for brushing
For serving:
- Pita bread
- Tahini sauce or tzatziki
- Schug , optional
- harissa
- Chopped tomatoes, optional
- Chopped cucumbers, optional
- Soft lettuce leaves, such as Boston or Bibb, or chopped Romaine
- Soak the chickpeas: Place the chickpeas in a large bowl. Fill bowl with water. Let stand overnight on counter for at least 12 hours. Drain and rinse.
- Mix together the salt, cumin, and turmeric in a small bowl. Roughly chop the parsley and cilantro.
- Combine all of the ingredients in a food processor — the drained chickpeas, herbs, chopped carrots, onions, garlic, and the mixed dry seasonings. (Note: My food processor is a 14-cup Cuisinart , and this amount of ingredients fills it to the brim. If yours is smaller, consider doing this in two batches.) Pulse until the mixture is very finely chopped, and it holds together when pinched between two fingers.
- Transfer the mixture to a large bowl and add the beaten eggs. Use a spatula to combine.
- Form patties using 1/2 cup measure. Scoop out the mix, squeeze with your hands, form into a ball —mixture will be delicate/wet. Portion out all of the mixture, until you have about 8 balls.
- Broil: Heat your broiler to high for at least 15 minutes. Brush a baking sheet with olive oil. Pat each ball into a patty (or as many as you are cooking at one time) and place the formed patties on top of the oiled sheet pan. Brush tops of patties lightly with oil. Season with salt. Broil for 3 to 5 minutes or until beginning to lightly brown. Use a metal spatula to flip each patty. Brush tops with more oil. Season with salt. Return pan to broiler and broil for 2 to 3 minutes more or until evenly golden brown.
- Serve with pita and other condiments noted above.
Notes
How to freeze the falafel burgers:
- Freeze the patties in a flat layer until they are solid.
- Transfer to an airtight container and freeze for up to 3 months (or longer).
How to cook the frozen falafel burgers:
- Follow the instructions in the recipe for preheating a broiler and preparing a sheet pan brushed with olive oil. Place the frozen patties on top. Brush with oil, season with salt. Broil 4-6 minutes a side, keeping a close watch the entire time.
- Prep Time: 24 hours
- Cook Time: 8 minutes
- Category: Veggie Burger
- Method: Oven
- Cuisine: Middle Eastern
Description
Inspired by Israeli Soul
For the quick-pickled onions: Finely slice a red onion and place in a bowl. Season with a pinch each of salt and sugar. Sprinkle with vinegar — it doesn’t have to be completely submerged, but do saturate it nicely — and let it stand for 15 minutes.
If you want to make more traditional falafel: Omit the eggs, and stir 1.5 teaspoons baking powder into the mix of spices. When you purée the mixture in the food processor, add a tablespoon or two of water. Scoop the batter into 1-inch balls. Deep fry in canola oil.
Store uncooked balls/patties in the fridge for up to three days. See notes below regarding freezing and thawing.
For soaking the chickpeas:
- ½ pound (1.25 cups) dried chickpeas, soaked in water overnight and drained
For the falafel:
- 1.5 teaspoons Kosher salt (Diamond Crystal brand; use half as much if using Morton)
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- Big handful fresh parsley (35 – 40 g)
- Big handful fresh cilantro (35 – 40 g)
- 1 medium carrot, chopped (105 g)
- 1 small onion, peeled and chopped (112 g)
- 1 garlic clove
- 2 eggs, beaten
- Olive oil, for brushing
For serving:
- Pita bread
- Tahini sauce or tzatziki
- Schug , optional
- harissa
- Chopped tomatoes, optional
- Chopped cucumbers, optional
- Soft lettuce leaves, such as Boston or Bibb, or chopped Romaine
- Soak the chickpeas: Place the chickpeas in a large bowl. Fill bowl with water. Let stand overnight on counter for at least 12 hours. Drain and rinse.
- Mix together the salt, cumin, and turmeric in a small bowl. Roughly chop the parsley and cilantro.
- Combine all of the ingredients in a food processor — the drained chickpeas, herbs, chopped carrots, onions, garlic, and the mixed dry seasonings. (Note: My food processor is a 14-cup Cuisinart , and this amount of ingredients fills it to the brim. If yours is smaller, consider doing this in two batches.) Pulse until the mixture is very finely chopped, and it holds together when pinched between two fingers.
- Transfer the mixture to a large bowl and add the beaten eggs. Use a spatula to combine.
- Form patties using 1/2 cup measure. Scoop out the mix, squeeze with your hands, form into a ball —mixture will be delicate/wet. Portion out all of the mixture, until you have about 8 balls.
- Broil: Heat your broiler to high for at least 15 minutes. Brush a baking sheet with olive oil. Pat each ball into a patty (or as many as you are cooking at one time) and place the formed patties on top of the oiled sheet pan. Brush tops of patties lightly with oil. Season with salt. Broil for 3 to 5 minutes or until beginning to lightly brown. Use a metal spatula to flip each patty. Brush tops with more oil. Season with salt. Return pan to broiler and broil for 2 to 3 minutes more or until evenly golden brown.
- Serve with pita and other condiments noted above.
Notes
How to freeze the falafel burgers:
- Freeze the patties in a flat layer until they are solid.
- Transfer to an airtight container and freeze for up to 3 months (or longer).
How to cook the frozen falafel burgers:
- Follow the instructions in the recipe for preheating a broiler and preparing a sheet pan brushed with olive oil. Place the frozen patties on top. Brush with oil, season with salt. Broil 4-6 minutes a side, keeping a close watch the entire time.
- Prep Time: 24 hours
- Cook Time: 8 minutes
- Category: Veggie Burger
- Method: Oven
- Cuisine: Middle Eastern
Find it online : https://alexandracooks.com/2020/06/16/falafel-burgers-vegetarian-broiled/
Schug (pronounced skoog, sometimes spelled zhug or skug or zhoug) is a spiced green sauce originating from Yemen but used throughout the Middle East. It’s a blend of herbs, chilies, and toasted spices.
I first wrote about it several years ago after discovering it in Joshua McFadden’s Six Seasons , which inspired me to drizzle it over anything from roasted vegetables to grilled meat. This is maybe my favorite way to use it: roasted cauliflower (or delicata squash) with lemony yogurt sauce . The combination of the charred vegetables, with the creamy yogurt sauce and the spiced, herby schug is irresistible.
Of all the green sauces I have made — from pesto to salsa verde to green goddess — schug is most similar to a green harissa , but it’s even more spiced: there’s cumin and coriander as well as hot chilies. Because the chilies are seeded, the sauce is not impossibly spicy—it’s, in fact, bright with lemon, as these sauces often are, and it has a bit of texture thanks to the mass of chilies, garlic, and herbs.
How to Use Schug (Zhug)
Maybe the better question is how not to use schug? I want to drizzle it over everything:
- roasted vegetables
- eggs
- grilled chicken
- veggie burgers
- falafel burgers
- bread, from pita to focaccia
How to Make Schug: A Step by Step Guide:
Here’s the play-by-play: Gather your ingredients.
Toast whole cumin and coriander seeds:
Grind the spices in a mortar and pestle:
Remove the ribs and seeds from a few hot chili peppers:
Zest and juice a lemon.
Transfer chilies and garlic to a food processor and pulse.
Add cilantro, parsley, ground cumin and coriander, lemon zest and juice, and salt.
Process till fine:
Add olive oil, and process more:
Ta da! Schug: you’ll want to put this on everything.
Here’s the roasted delicata squash with the schug and yogurt sauce:
This is a favorite recipe: Roasted Cauliflower with Schug and Lemony Yogurt Sauce
Description
Adapted from Joshua McFadden’s Six Seasons
Schug (pronounced skoog, sometimes spelled Skug, Zhug, Zhoug) is a Middle Eastern (often used in Yemeni/Israeli cooking) blend of herbs, chilies, and toasted spices: there’s cumin and coriander as well as hot chilies. Because the chilies are seeded, the sauce is not impossibly spicy—it’s, in fact, bright with lemon, and it has a bit of texture thanks to the mass of chilies, garlic, and herbs. Once you make schug once, you will want to put it on everything.
Note: You’ll see in the video I only used 1 chili — it was all I had on hand that day! — and I didn’t add lemon zest…I forgot. All of this is to say the recipe is very forgiving. As long as you include some toasted spices and something that provides a little heat, and as long as you get the balance of lemon to olive oil right, you’ll be good to go.
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 cup (or less! see notes above) seeded and roughly chopped fresh hot green chilies, such as serrano ( 2 to 4)
- 2 to 3 garlic cloves, smashed and peeled
- 2 cups lightly packed cilantro leaves and stems
- 2 cups lightly packed flat-leaf parsley leaves and stems (rough stems removed)
- zest from one lemon
- juice from one lemon, about 3 tablespoons
- salt and freshly cracked black pepper
- 1/2 cup extra-virgin olive oil
- In a small skillet, toast the cumin and coriander seeds until they smell fragrant and have turned a shade darker in color. Transfer to a spice grinder or crush with a mortar and pestle.
- Put the chilies and garlic in a food processor and pulse a few times until they are fairly fine. Add the cilantro, parsley, lemon zest, reserved toasted spiced, 1 tablespoon of lemon juice, 1/2 teaspoon kosher salt, and a few twists of black pepper. Pulse until all is finely chopped into a rough purée. With the motor running, drizzle in the olive oil. Stop the processor before the sauce is completely blended and smooth—you want some texture. Taste the sauce and adjust the seasoning with another 1/2 teaspoon salt (I always do), and pepper and lemon to taste.
- Prep Time: 10 minutes
- Category: Condiment
- Method: Food Processor
- Cuisine: Middle Eastern
