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Easy Vegan Falafel Burger. Chickpea bread with 5 minutes Tahini sauce, tomatoes, onions, pickles become filling and flavorful burgers. Vegan Soybean Free Recipe. It can be made gluten-free. Make 8 to 9 buns

Everyone needs a falafel burger! Simple Chickpea burger with falafel flavor, tahini sauce, pickles, lettuce, and other ingredients.

This falafel burger uses beans, cumin, coriander, cardamom, parsley, lemon and binder which are cooked thoroughly and combined in a few minutes. Fried until golden. Make a 5-minute Tahini dressing. Serve this between bread with generous sauce or pita bread! Sesame seeds add an extraordinary and crunchy taste to the bread. Use breadcrumbs, or coarse ground oats as a binder. Make this soft, scented soft falafel burger!

I prefer this pan-fried because roasted chickpeas tend to dry out less. To bake this, make sure to add some additional moist retaining ingredients such as tahini and 1 flax egg (1 tablespoon of hemp mixed in 2.5 tablespoons water). Bread converges very quickly. Put everything in the processor, shape, and pan. The whole sandwich or wrap, but you want it to be ready in 30 minutes.

Oh yes, if you use all the cilantro instead of parsley, serve with a choice of greetings. Also, serve 1 patty per burger. Stacking is only for photo purposes;).

Classic falafel uses dried beans that are soaked overnight and used. Because I almost never fry, I find that soaked beans don't work well when fried or roasted. If using dried beans, cook a little before using them for the best results. See notes in the Recipe Box.

Falafel Cake:

  • 30 ounces of bean cans are well washed and dried. or about 3 cups cooked
  • 3/4 cup of chopped loose onion
  • 4 cloves of garlic, preferably roasted or lightly cooked to gold
  • 1/2 to 3/4 cup parsley
  • 1/2 cup coriander
  • 1.5 teaspoon coriander soil
  • 1 tbsp or more ground cumin
  • 1/4 teaspoon cardamom
  • 1/4 to 1/2 teaspoon black pepper
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/2 to 1 teaspoon salt depends on whether the beans are salty
  • 1/4 teaspoon baking soda
  • 1 tbsp or more lemon juice
  • 2 teaspoons extra virgin olive oil
  • 2 tablespoons of sesame seeds
  • 1/2 cup more bread crumbs using gluten-free crumbs, coarse oat mixture or GF flour to make gluten-free

Tahini Dressing:

  • 1/4 cup tahini
  • 1 clove garlic
  • a handful of fresh parsley
  • 2 to 3 Tbsp of lemon juice
  • 1/4 cup or more water
  • 1/4 teaspoon salt

Other toppings:

  • Tomato slices
  • Sliced ​​Onions
  • Pickled slices and pickled cucumbers
  • lettuce or green

Make falafel burgers:

  1. Drain the beans, wash and drain well and stay ready.
  2. In a processor, add onion, garlic, parsley, and cilantro, and the pulse to cut.
  3. Add the remaining ingredients through oil and beans and pulses to make a coarse mixture.
  4. Transfer to a bowl and add the sesame seeds and breadcrumbs, then mix. Add enough crumbs to make a soft mixture. The dough will become less sticky because it shakes.
  5. Chill the mixture for 20 to 30 minutes. Taste and adjust salt, smell, taste (add more spices if desired) and heat and mix.
  6. Shape into bread and fry in a heavy bottom skillet over medium heat for 6 to 7 minutes per side.

Make changes:

  1. Blend everything under tahini sauce. Taste and adjust salt and odor. Add more tahini for thicker sauce and more water for thinner.


  1. A toast of toast. Arrange burgers with sliced ​​tomatoes, onions, lettuce or green vegetables, falafel bread, and large amounts of tahini sauce. Add spicy sauce if you want. Presenting! I also often add a layer of hummus. Serve as a burger or pita bread.
This recipe is inspired by veganricha


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