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Falafel Burgers

Amy Kritzer
How to make vegan Falafel Burgers- super flavorful, crunchy, and just plain delicious!
0 from 0 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main
Cuisine Israeli
Servings 4


  • 1 15 oz can chickpeas drained, rinsed and dried
  • Extra virgin olive oil
  • 1/4 cup red onion diced
  • 1 jalapeño minced
  • 2 cloves garlic minced
  • Juice from 1 lemon
  • 3/4 cup Panko bread crumbs plus more for coating outside of patties
  • 1 egg or egg substitute
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1 teaspoon sumac
  • 2 Tablespoons fresh parsley minced
  • Optional: tomatoes cucumber, red onion, tahini, hot sauce for serving


  • Heat up a medium sauté pan over medium heat and add 2 Tablespoons extra virgin olive oil. Then add red onion, jalapeño and sauté until softened, about 5 minutes. Add garlic, and sauté for one more minute.
  • Then add it to the chickpeas and puree in a food processor.
  • Next, add in lemon juice, panko, egg, salt, cumin, sumac and parsley. The sumac is optional if you can’t find it, but I really recommend it for this and my za’atar recipe! Mix all that up and you have falafel batter!
  • Form into four patties and dip in more Panko. Sauté in 2 more Tablespoons olive oil in a pre-heated pan until browned, crunchy cooked through, about 3 minutes per side. Blot on paper towels and sprinkle with salt.
  • I ate mine on a bed of greens with a light Israeli salad and drizzle of tahini! Yum!
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