This falafel burger is such a fun twist on your staple veggie burger. These burgers are loaded with flavor. They’re packed with fresh herbs and spices like parsley, cilantro, cumin and coriander! I served these fun burgers on a pink beet bun with lettuce, tomato, onion and a tahini-based dressing.
Please be warned that this recipe does require some day-before prep! You need to soak the dried chickpeas overnight. Your chickpeas should be tender and have doubled in size after the soaking process, so make sure you use a large mixing bowl! I know it can be easy to forget to meal prep, but canned chickpeas will not work in this recipe. They are too wet and will not give you the texture of traditional falafel.
Cook Time: 30-40 mins
Total Time: 45 mins (plus 12 hrs to soak dried chickpeas!)
16 oz Dried Chickpeas, soaked overnight in the fridge and drained
1 Medium Red Onion, chopped
1 cup Fresh Parsley, chopped
1 cup Cilantro, chopped
3 tbsp Minced Roasted Garlic
3 tbsp Olive Oil
1 ½ tbsp Chickpea Flour
1 tsp Baking Powder
½ tsp Baking Soda
2 tsp Cumin
1 tsp Coriander
1 tsp Salt
½ tsp Black Pepper
½ tsp Chili Powder
½ tsp Cinnamon
- Preheat the oven to 375℉. Line a baking sheet with parchment paper.
- Add all ingredients to a food processor. Pulse until smooth.
- Lightly spray a ⅓ cup measuring cup with cooking spray. Use this measuring cup to scoop the falafel burger mixture onto the parchment paper. Gently press the mixture down to make burger patties, about ½ inch thick.
- Bake burgers for 30-40 minutes or until they are dark gold on either side. Flip halfway through baking to ensure they are evenly cooked!