Falafel Burgers with Lemon-Tahini Sauce

Falafel Burgers with Lemon-Tahini Sauce

Who here thinks the word "falafel" is fun to say?  I am over here raising my hand high into the air.  I giggle every time I say it.  Maybe I'm just strange.  But, anyway.  My friends tease me every time we get together for lunch, because when we get sandwiches from a local sandwich shop, I almost always order the falafel.  I can't help it, it is SO good.  So, when I came across a recipe in my one of my cookbooks for a homemade falafel, I had to give it a try.

Falafel Burgers with Lemon-Tahini Sauce

I am a huge fan.  They are surprisingly easy to make, although the flipping of the patty can be a little frustrating (it is very delicate).  Other than that part, they are so delicious.  I ended up making the whole recipe, but freezing the un-cooked remaining patties.  I individually wrapped them in plastic wrap, then placed in a freezer-safe bag.  So easy to take one out for a quick lunch for yourself.  These little patties are hearty, tasty and make a great light dinner, or a fast lunch.  These are great sandwiched in a pocket of pita bread (homemade recipe to come), or eaten on a bed of spinach.  And don't forget the lemon-tahini sauce!

Falafel Burgers with Lemon-Tahini Sauce

Falafel Burgers with Lemon-Tahini Sauce

Yield: 8 patties

For the lemon-tahini sauce

  • 1/2 cup tahini

  • 1/4 cup lemon juice

  • 3 Tablespoons plain yogurt

  • 1 garlic clove

  • salt and pepper

For the burgers

  • 2 (14 oz.) cans chickpeas, drained and rinsed

  • 1/2 cup red onion, chopped

  • 2 Tablespoons chopped fresh parsley

  • 2 garlic cloves

  • zest and juice from one lemon

  • 1 1/2 Tablespoons ground cumin

  • 2 teaspoons ground coriander

  • 1 teaspoon paprika

  • 1 teaspoon salt

  • 1/2 teaspoon ground pepper

  • 1 large egg, lightly beaten

  • 1/2 cup panko

  • 1 Tablespoon olive oil (if needed)

To serve

  • sliced red onion, tomatoes, lettuce, pita bread


To make the tahini sauce, place all the ingredients in a food processor or blender.  Process until completely smooth.  Scrape into a small bowl, season with salt and pepper to taste.  Set aside.

In a (clean) food processor, combine the chickpeas, chopped onion, parsley, garlic, lemon zest and juice, cumin, coriander, paprika, salt and pepper.  Process until smooth.  If the mixture is getting stuck, add 1 teaspoon olive oil at a time, until the mixtures moves again and purées as necessary.  Transfer the mixture to a large bowl and stir in the egg and panko until completely combined.  Form into 8 patties.  

Heat a grill pan (or saucepan) over medium-high heat and coat with cooking spray.  Cook the burgers until golden brown on both sides, flipping very carefully, about 5-10 minutes per side. 

Serve with prepared lemon-tahini sauce, sliced red onion, tomatoes, and lettuce in a pita pocket, if desired.


Source: Adapted from Healthy Dish of the Day