This falafel burger makes a great, healthy replacement to the seitan-dominated mock burger market. To make falafel properly, you need to deep-fry them to get the crispiness they need, but these burgers are a healthy version, so I am lightly frying them, and because of that, they get nice and crispy on the outside but soft (without being too soft) on the inside.
Therefore, to take your beautiful face to flavour town, I will serve these with hummus and tzatziki. The combination not only looks amazing but tastes fantastic too. The three combine to make an incredible texture that mixes perfectly with crunchy salad and toasted buns.
Serve your falafel burger with either a salad or some homemade chunky fries.
Crispy Falafel Burger With Hummus and Coconut Tzatziki
- 400 grams chickpeas drained and rinsed
- ½ medium red onion chopped
- 2 cloves garlic chopped
- ¾ cup chickpea flour
- 1 handful parsley leaves chopped
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium lemon juiced
- 4 medium burger buns
- 1 medium tomato sliced
- ½ cup spinach
- 1 cup hummus
- 1 cup vegan tzatziki
- Pat dry the chickpeas using a paper towel and add to a food processor, along with the roughly chopped onions, garlic, chickpea flour and spices.
- Pulse everyting for a few times to get things moving
- Add the oil and lemon juice and pulse again a few times. Do not mix too much; you don’t want a paste; some chunky veggies make this much better.
- Transfer to a (chickpea) floured surface and divide into 4 equal-sized pieces. Flour your hands a little and carefully shape the mixture into burger-shaped patties. If the mix is too wet, add a little more flour until it dries, but don’t go too mad.
- Lay the patties on a plate and place them in your fridge for around 20 minutes to firm up.
- Heat some oil onto a large frying pan and fry the falafel burgers for 3 to 4 minutes on each side.
- Serve on toasted buns with hummus, spinach, tomato slices and tzatziki.