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Herby Falafel Burgers With Homemade Hummus - Fresh, Crispy, and Packed With Flavor

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Falafel Burgers:
  • 2 cups dried chickpeas, soaked overnight (do not use canned for falafel)
  • 1 small onion, roughly chopped
  • 4 cloves garlic
  • 1 cup fresh parsley leaves
  • 1 cup fresh cilantro leaves
  • 1/4 cup fresh mint leaves (optional but great)
  • 1–2 green chilies or 1/2 teaspoon red pepper flakes (optional)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking soda
  • 2–4 tablespoons chickpea flour or all-purpose flour, as needed
  • 1 teaspoon fine salt, plus more to taste
  • Black pepper
  • Olive oil or neutral oil for brushing/pan-searing
  • For the Homemade Hummus:
  • 1 can (15 oz) chickpeas, drained and rinsed (or 1 1/2 cups cooked)
  • 1/4 teaspoon baking soda (for softening, optional)
  • 1/3 cup tahini
  • 2–3 tablespoons fresh lemon juice
  • 1 clove garlic, grated or finely minced
  • 3–4 tablespoons cold water
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Salt to taste
  • Pinch of ground cumin or smoked paprika (optional)
  • For Serving:
  • 4–6 burger buns or pita bread
  • Lettuce or arugula
  • Sliced tomato and red onion
  • Pickles or pickled turnips (optional)
  • Lemon wedges (optional)

Method
 

  1. Soak the chickpeas for falafel: Place dried chickpeas in a large bowl and cover with plenty of water. Soak 12–18 hours until they triple in size. Drain well.
  2. Make the falafel mixture: In a food processor, add soaked chickpeas, onion, garlic, parsley, cilantro, mint, cumin, coriander, salt, pepper, and chilies if using. Pulse until the mixture is finely minced, like coarse sand. Avoid pureeing. It should hold together when squeezed.
  3. Set the texture: Sprinkle in baking soda and 2 tablespoons flour. Pulse to combine. If the mixture feels too loose, add more flour 1 tablespoon at a time. Taste and adjust salt.
  4. Rest the mixture: Transfer to a bowl, cover, and chill 30–60 minutes. This helps it firm up and become easier to shape.
  5. Shape the patties: With slightly damp hands, form 4–6 burger-sized patties, about 1/2 inch thick. Press firmly so they hold together.
  6. Cook the patties: Oven method: Heat oven to 425°F (220°C). Line a sheet with parchment, brush with oil, add patties, and brush tops with oil. Bake 12–15 minutes per side until deep golden and crisp.
  7. Skillet method: Heat a thin layer of oil over medium heat. Cook patties 4–5 minutes per side until browned and set.
  8. Make the hummus: For extra creaminess, add canned chickpeas to a small pot with 1/4 teaspoon baking soda and enough water to cover. Simmer 10 minutes, then drain. In a food processor, blend tahini, lemon juice, garlic, and a pinch of salt. Add warm chickpeas, olive oil, and 3 tablespoons cold water. Blend until smooth, adding more water as needed. Season to taste and add cumin or paprika if you like.
  9. Warm the buns: Lightly toast buns or warm pitas so they’re soft but sturdy.
  10. Assemble: Spread hummus on both sides of the bun. Add a falafel patty, lettuce, tomato, onion, and pickles. Drizzle with a little olive oil or lemon if you want brightness.
  11. Serve: Plate with extra hummus and fresh vegetables. Enjoy while the patties are crisp.