Decadent Vegan Falafel Burgers
There’s something special about a burger, isn’t there? I always find there’s something unreasonably cathartic in picking something up with both hands and taking a chunk out of it – especially when it’s a rich, juicy, vegan falafel burgers!
I’ve been a vegetarian for years now, but that love of burgers never really left.
As much as I love a good soya burger, there’s also a special place in my heart for well-made falafel!
If it’s done right with the right ingredients throughout: it can be flavourful and succulent in its own right, even when you’re not comparing it to other, similar dishes.
- 400g tin chickpeas, drained and rinsed.
- 1 whole red onion, peeled and diced.
- 1 tablespoon plain flour
- 2 tablespoons any neutral oil (olive or vegetable is best)
- Pinch of salt and pepper.
- 1 teaspoon coriander.
- 1 teaspoon cumin.
- Add all your ingredients to a pan or large bowl, and mix to combine.
- Using an immersion blender, blend the ingredients in the bowl until they form a thick paste, mostly smooth with a few chickpeas left in it.
- Portion out the mixture and shape into patties, either with a burger press or your hands.
- Add a little oil to a pan and heat until shimmering.
- Add the patties to the oil, watching out for the oil as it splashes.
- Fry for two to three minutes on each side until the outside is a rich golden-brown color, and has a crispy outer layer.
- Serve on burger buns, with sauces of your choice!
Step by Step Preparation
In this article, I’m going to run through my basic falafel recipe, and give you a few tips and tricks throughout.
The first step is the easiest I’ve ever seen in a recipe, to be perfectly honest.
Simply throw all your ingredients together in a pan, and then mix completely.
Of course, that means draining and rinsing your chickpeas, dicing a red onion, and adding your spices, flour, and oil.
None of those steps are particularly intensive though, so I feel this is a pretty relaxed step.
If you choose to use dried chickpeas instead of tinned ones, make sure that they fully soak before you cook them, otherwise, you might have a burger on your hands that’s far too crunchy.
The next step is to blend them up using an immersion blender.
How much you blend them is really up to you, but I quite like the consistency I achieved here: smooth with a few chickpeas still distributed throughout.
At this step, if your mix is a little too thick to blend properly, add a teaspoon more oil to help it along.
Don’t add too much though, or your burgers won’t hold together!
You don’t have to use an immersion blender for this step.
Alternatively, you could assemble your ingredients in the chamber of a countertop blender, before blending and shaping into patties.
Then, you need to shape your mix into patties.
In a moment of weakness a few years ago, I bought this burger press online after I got an ad targeted at me.
But if you haven’t got one then shaping them with your hands is great too – if a little messy.
After you’ve shaped them, you need to fry them!
Add a little oil to the bottom of a pan, and then heat it over medium-high heat.
Here, I’m using a wok just because I wanted to make sure I had the space to fry the two burgers side by side.
During the cooking process is when your burgers are likely to fall apart – as mine did here.
If that happens, you have my permission to use my trick: pretend that’s what you meant to do the whole time, and no-one will be any the wiser!
Once your Vegan Falafel Burgers have taken on a lovely golden brown color, you can put them on the bread rolls that you’ll be eating them from.
Here, I’m using a couple I had leftover from a dinner earlier in the week.
As an alternative to butter, why not try spreading a little vegan mayonnaise on the rolls?
Try it out, you won’t be disappointed!
These delicious burgers are sure to fill a hole at the next family barbecue, especially with a good squirt of hot sauce!
Try these simple, decadent burgers at your next barbecue!