Falafel Burger Recipe

This falafel recipe is shaped like burgers and baked, so it’s easy to make and healthier than traditional falafel! Serve with harissa yogurt.

Falafel Recipe with Harissa Yogurt

We’ve been trying to create our own falafel recipe for years. Honing the perfect texture and flavor has been difficult. As part of our lunch theme this week, we wanted to compliment our easy Radish and White Bean Toasts by creating a recipe that could be made ahead and easily reheated at a workplace. Somehow falafel got thrown into our mix of ideas, and on a whim we whipped up a new version. It’s a larger falafel burger, pan-fried and then finished in the oven. Keep reading for the falafel recipe.

Related: Baked Falafel Salad Bowl | The BEST Grilled Veggie Burger

Falafel Recipe with Harissa Yogurt

How to make this falafel recipe

These falafel burgers hold together well, and taste flavorful and fresh! The basic concept is to blend in a food processor chickpeas, sesame seeds, a few veggies (carrot, onion, garlic), spices and flour. Then you form the dough into burgers and pan fry them for about 5 minutes per side until they’re looking crisp and golden. Then throw them into the oven to bake for 15 minutes to firm them up. This falafel recipe is best if you wait 15 minutes after baking for the burgers to firm up even more.

This falafel recipe can be refrigerated and stored for lunches or dinners throughout the week, which works well since they’re best at room temperature! If you making them ahead and refrigerate them, allow the burgers to come to room temperature before serving. If you’re using a microwave to reheat them, take care not to overheat.

Related: Raw Falafel Buddha Bowls

Falafel Recipe with Harissa Yogurt

How to serve this falafel recipe

Typically, falafel are made in small balls and served inside a pita with veggies, yogurt sauce and sometimes harissa. To serve with our falafel recipe, we added a harissa yogurt sauce to complement the burgers, inspired by our new Feast cookbook by Sarah Copeland. It’s simple and truly makes the dish. We served these falafel burgers on toasted English muffins, but you could do any sort of bun or pita. For a vegan option, use our Lemon Tahini Sauce — you could even stir in a bit of harissa into the tahini sauce to that if you wanted to have a little more flavor!

What is harissa?

Harissa is a North African red pepper sauce that adds a rainbow of flavor to the dish. It’s not so much spicy as flavorful, if you buy the mild variety as we did. But, you can also buy a spicy variety that really kicks it up a notch! You can find harissa at most grocery stores in the International aisle.

Need a few more harissa recipes to empty your jar after making this falafel recipe? Here are a few harissa recipes on A Couple Cooks and some other sources:

This recipe is…

This falafel recipe is vegetarian, vegan, plant-based and dairy free (using the Lemon Tahini sauce substitute). For gluten-free, serve without an English muffin or pita.

Print

Falafel Recipe: Burgers with Harissa Yogurt


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x

Description

This falafel recipe is shaped like burgers and baked, so it’s easy to make and healthier than traditional falafel! Serve with harissa yogurt.


Scale

Ingredients

For the falafel recipe

  • 15-ounce can chickpeas (1 1/2 cups cooked)
  • 2 tablespoons sesame seeds
  • 1 large carrot
  • ½ red onion
  • 3 garlic cloves
  • 1/2 cup cilantro leaves (or parsley)
  • 6 tablespoons flour of any type (gluten-free if necessary)
  • 2 teaspoons cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • Pinch cayenne or a few dashes hot sauce (optional)
  • 3 tablespoons grapeseed or vegetable oil (for frying)

For the harissa yogurt (for vegan, use our Lemon Tahini Sauce)

  • ½ cup full-fat Greek yogurt
  • 2 tablespoons mild harissa
  • 2 pinches kosher salt
  • Pita bread, for serving

Instructions

  1. Preheat oven to 375°F.
  2. Drain and rinse the chickpeas. Dab the chickpeas with a paper towel to remove extra moisture, then place them in the bowl of a food processor. Add 2 tablespoons sesame seeds, then process until a paste-like consistency is formed. Scrape the mixture into a bowl.
  3. Add 1 carrot (cut into chunks), 1/2 red onion, 3 garlic cloves, and ½ cup cilantro to the bowl of the food processor; pulse until finely ground. Scrape the vegetables into the bowl with the chickpeas.
  4. Stir in 6 tablespoons flour, 2 teaspoons cumin, 1 teaspoon kosher salt, ½ teaspoon black pepper, and a pinch cayenne or a few dashes hot sauce (optional). Mix with a spoon until combined, then form 4 to 5 round patties and place them on a baking sheet.
  5. In an ovenproof frying pan, heat 3 tablespoons oil over medium heat. Place the patties in the pan and fry them for 5 minutes, covered, then flip and fry for 5 minutes more.
  6. Place the pan in the oven and bake the patties for 15 minutes. Remove the patties from the oven and let them cool for at least 15 minutes to firm up.
  7. To make the harissa yogurt, combine 1/2 cup Greek yogurt with 2 tablespoons harissa and 2 pinches kosher salt. Serve the patties with harissa yogurt and pita. (Patties are best served at room temperature; they can be refrigerated for several days or frozen.)

Notes

This falafel recipe can be refrigerated and stored for lunches or dinners throughout the week, which works well since they’re best at room temperature!  If you making them ahead and refrigerate them, allow the burgers to come to room temperature before serving. If you’re using a microwave to reheat them, take care not to overheat.

Adapted from Gourmandelle

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mediterranean

Keywords: Falafel Recipe, Falafel Burger, Vegetarian Dinner Ideas, Mediterranean Recipes, Healthy Dinner Ideas

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

16 Comments

  • Reply
    Tieghan Gerard
    February 12, 2014 at 11:12 pm

    Love the Harissa! My post for tomorrow is Harissa and then I have got a meal using it coming up. This looks delicious!

  • Reply
    anna maria
    February 13, 2014 at 2:28 am

    i LOVE making a batch of quinoa patties (http://www.101cookbooks.com/archives/baked-quinoa-patties-recipe.html) at the beginning of the week to take for work lunches – these look like they would be another great option. Thanks for all the amazing recipes & beautiful photos – you guys are awesome :)

  • Reply
    Iosune
    February 13, 2014 at 3:57 am

    I was searching for vegetarian or vegan hamburger recipes and this one is perfect! Thanks ;)

  • Reply
    Katrina @ Warm Vanilla Sugar
    February 13, 2014 at 9:34 am

    I absolutely love the look of these – so pretty!!

  • Reply
    katie
    February 13, 2014 at 9:43 am

    These look delicious! I have one question for you though- where do you find your harissa, or do you have a good recipe for making your own?

  • Reply
    shanna mallon
    February 13, 2014 at 9:50 am

    Yum. Sounds so good!

  • Reply
    Eileen
    February 13, 2014 at 1:31 pm

    These falafel patties sound so wonderful, especially with such a tangy & spicy sauce! It might even be enough to get me to buy a food processor… :)

  • Reply
    Arthur in the Garden!
    February 15, 2014 at 4:08 pm

    Yummy!

  • Reply
    p&f
    February 15, 2014 at 4:13 pm

    Hi guys!
    I absolutely love your blog and this recipe looks smazing cant wait to try it.
    However let me suggest one thing: i think it would be nice to have the total time of preparation in the little recipe sheet.
    Wish you all the bedtband keep up the great job!
    xx

  • Reply
    Sandra Lea
    February 15, 2014 at 6:02 pm

    Just made these and they are delicious. Substituted sriracha for harissa. Note, you didn’t list coriander in the ingredients but you have it in the instructions, I included it. Thanks for a great recipe.

    • Reply
      Sonja
      February 16, 2014 at 2:01 pm

      Sandra, good catch! Thanks for letting us know. I actually had included coriander in the original recipe, and then when I tested it again I ran out so just used cumin instead. Since it tasted similar, I decided to leave it out! Thanks for catching it in the recipe; I’ve removed it here – but it certainly can’t hurt to include it for more flavor! Hope you enjoyed it.

  • Reply
    Kate
    February 17, 2014 at 2:56 pm

    Made these this weekend and just had one for lunch—they are great! I added about 3/4 teaspoon of coriander, and just pan fried them instead of the pan fry + bake. I had been looking for a moister baked falafel recipe (many turn out SO dry) and this one is perfect!

  • Reply
    Ruxandra
    February 18, 2014 at 12:12 pm

    Looks great! So glad you liked my vegan falafel recipe! :D

  • Reply
    Tina @ Tina's Chic Corner
    February 21, 2014 at 6:14 pm

    I could never make falafels that actually stay together so I definitely have to give this a try! Looks delish. :)

  • Reply
    Billy
    December 29, 2017 at 2:40 pm

    That harissa yogurt is so good! I can’t wait to use it in other recipes aside from this one. Thanks so much for sharing!

    • Reply
      Sonja
      January 14, 2018 at 2:21 pm

      Ooo thank you! We’ll have to make this again too. Thanks for the comment!

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