This burger puts a pan-fried falafel patty and a tahini-spiked hummus sauce on a toasted bun with cucumber, tomato, and greens. It’s a solid vegetarian option that holds its own at any cookout — no meat substitutes, no apologies. The falafel is made from scratch with soaked chickpeas, so plan ahead, but the actual hands-on time is short.
What makes this version work
Two things matter here. First, the overnight soak. Canned chickpeas are too wet and will give you a patty that falls apart in the pan. Dried chickpeas soaked overnight stay coarse when pulsed, and that texture is what holds the burger together without needing a binder. Second, the 30-minute chill before you form the patties. The mixture firms up, the flour hydrates, and the patties stay intact when they hit the hot oil. Skip the chill and you’ll be scraping crumbles off the pan. One opinion worth having here: skip the egg in the mix — it makes the patty mushy. The baking powder does the lifting you need.
Keeping and reheating
Cooked falafel patties keep in an airtight container in the fridge for up to 4 days. To freeze them, let the patties cool completely, then layer with parchment between each one and freeze for up to 2 months. Reheat from frozen in a 375°F oven for 12–15 minutes, flipping once, until heated through and the outside is crisp again. A microwave will work in a pinch but the crust goes soft. The hummus sauce keeps separately in the fridge for up to 5 days — give it a stir and a small squeeze of fresh lemon juice before serving if it’s been sitting.
Common problems and fixes
- Patties crumble when flipping: The mixture was either too wet or not chilled long enough. If it’s falling apart in the pan, slide the patties onto a plate, refrigerate for another 15 minutes, and try again with fresh oil.
- Inside is raw and doughy after the outside browns: Your pan was too hot. Medium heat is the right call — 3 to 4 minutes per side on a properly preheated pan gives the center time to cook through before the crust over-browns.
- Hummus sauce is too thick to spread: Add lemon juice a teaspoon at a time and whisk. If it’s still stiff, a small splash of cold water loosens it without diluting the flavor.
- Patties stick to the pan: The oil wasn’t hot enough before the patties went in. Wait until the oil shimmers before adding them, and don’t move them for the first 2 minutes — they’ll release naturally once a crust forms.
- Bland patties: Taste the raw mixture before chilling. Chickpeas absorb salt slowly, so the mix should taste slightly over-seasoned at this stage — it mellows once cooked.
Falafel and Hummus Burger
Ingredients
Falafel Patty Ingredients
- 1 cup chickpeas soaked overnight
- ½ cup fresh parsley chopped
- ¼ cup fresh cilantro chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon chili powder
- 2 tablespoons flour or chickpea flour for gluten-free
Hummus Sauce Ingredients
- 1 cup hummus store-bought or homemade
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon tahini
Burger Ingredients
- 4 pieces burger buns toasted
- 1 cup mixed greens
- 1 cup tomato sliced
- 1 cup cucumber sliced
Instructions
- In a food processor, combine soaked chickpeas, parsley, cilantro, and garlic. Pulse until you achieve a coarse, crumbly texture. Do not over-process, as the mixture should still have some texture.
- Add cumin, coriander, baking powder, salt, chili powder, and flour to the chickpea mixture. Pulse a few more times to combine. Chill the mixture in the refrigerator for at least 30 minutes.
- Form the mixture into four even patties. In a pan over medium heat, add enough oil to cover the bottom and heat until shimmering. Cook the falafel patties for 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.
- For the hummus sauce, whisk together hummus, olive oil, lemon juice, and tahini in a bowl until smooth. Adjust the seasoning to taste.
- Toast the burger buns lightly. Spread a generous layer of hummus sauce on each bun. Layer with mixed greens, tomato slices, cucumber slices, and then place the falafel patty. Top the patty with additional sauce and close the bun. Serve immediately.
Notes
Nutrition
Common questions
Can I make the falafel mixture the night before?
Yes — it actually improves overnight. Cover the processor bowl or transfer to a container and refrigerate for up to 24 hours before forming and cooking. This makes it easy to prep for a larger group without any day-of chaos.
Can I bake the patties instead of pan-frying?
You can, but the crust won’t be as crisp. Brush both sides with oil and bake at 400°F for about 20 minutes, flipping halfway through. If you’re making a big batch, baking is more practical than standing over a pan.
How many patties can I cook at once?
Don’t crowd the pan — two patties at a time in a standard skillet is the limit. If you’re cooking for a crowd, use two pans simultaneously or keep finished patties warm on a rack in a 250°F oven while you work through the batch.
Is store-bought hummus fine or does it need to be homemade?
Store-bought works well here. The recipe adds olive oil, tahini, and fresh lemon juice to it anyway, which brings the flavor up noticeably. Just pick a plain variety rather than a flavored one so the spices in the falafel stay front and center.