Pick Falafel Burgers to Top Your Pita

Falafel Burgers

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If there’s one thing I really love in life, it’s a good falafel pita. Spicy, hot and filling, those little fried chickpea patties never fail to please.

My absolute favorite falafel pitas can be found at a tiny stand in the Marais District of Paris, but since I’m not in France very often, I instead make due with what I have in my own kitchen.

These falafel burgers are a snap to make and since they’re pan seared instead of deep fried, they don’t have all the fat grams that normal falafels would have. They’re full of protein and flavor from chickpeas, tahini, lemon juice and spices and make a filling and delicious lunch when stuffed in a warm whole-wheat pita and drizzled with a garlicky tahini sauce.

Falafel Burgers

I also love to crumble these burgers over a big salad topped with feta cheese, hot sauce and more tahini. Leftovers freeze beautifully and can be quickly thawed out for a meal on the fly.

Falafel Burgers

Falafel Burgers

Falafel Burgers

This quick and easy recipe from Jenna Weber of Eat, Live, Run tastes great on a pita or crumbled over a salad with feta cheese. See the full post at the Fresh Tastes Blog.

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Ingredients

  • 1 15-oz can chickpeas
  • ½ red onion, minced
  • 2 garlic cloves, minced
  • 1 jalapeno, minced
  • 3 tablespoons + 2 teaspoons of olive oil (divided)
  • ½ teaspoon turmeric
  • 1 teaspoon coriander
  • 1 teaspoon sea salt
  • Juice of 1 lemon
  • ¼ cup tahini
  • ½ cup Panko breadcrumbs
  • 1 egg white

Directions

  1. In a food processor, combine the chickpeas, 2 tsp of olive oil, lemon juice and tahini. Blend well and scoop out into a large bowl. Set aside.
  2. Heat up 1 tbsp olive oil over medium high heat in a large skillet. Once hot, add the onions and jalapeno and sauté for about six minutes or until tender. Add the garlic and sauté for another minute until toasty and fragrant. Add coriander and tumeric and mix well.
  3. Add onion mixture to the chickpea mixture and stir well to combine. Add the salt, egg white and breadcrumbs and mix well.
  4. Heat the remaining 2 tbsp olive oil in the same skillet as before. Form patties with the chickpea mixture and fry for about three-four minutes per side, until golden and crunchy. Drain on paper towels.
  5. Serve falafel burgers in warm whole wheat pitas with tahini sauce, hot sauce and sliced red onion.

Yield: 6 burgers


Jenna Weber, food blogger for PBS Food's Fresh Tastes blogJenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.

  • http://www.runningwithmascara.com Emilie

    This post screams “Eat Me”! Gorgeous photo. Really looking forward to trying this out…

  • http://www.simplyreem.com Reem

    How can one not love Falafel, In Dubai I had my first falafel and rest is history. I love the idea of pan searing, make them healthy indulgence.

  • Jessie Filter

    I’ve never had a falafel, but I have tahini paste, so think I will be trying this! Thanks Jenna!

  • http://bakingnbooks.wordpress.com Bakingnbooks

    Is that rolled up in a slice of whole-wheat bread – the end slice?! :) I eat enough chickpeas from hummus – I’d be ‘pead out! But what a beautiful stack – falafel pancakes!?

  • C Dowdreilly

    These look delicious! Thanks for the recipe.

  • Theemmastories

    Can we please make an email option for the posts? Loving it :)

  • Cmdupre

    Any way we could add nutritional info to the recipes? These look amazing!

  • MoneyClubhouse

    Good recipe! But did you mean to say “those little fried chickpea patties never fail to please” instead of “disappoint”?

  • http://foodfitnesslifelove.wordpress.com/ Sara

    Whoa… this looks incredible! All the falafel recipes I’ve found seem rather pain-in-the-ass-y, but this one I can do on a busy weeknight. I’ll be adding this to next week’s menu! Yahoo!

  • http://www.smokeintostars.wordpress.com/ jenna k

    there are tons of places online where you can copy and paste recipes into in order to get the nutritional info. just search for “recipe nutritional info” or something :)

  • http://madeinsonoma.blogspot.com/ Kelli H

    another one I’m gonna have to try! They sound delicious.

  • Lizz Dyer

    yum! i’d top it with thin slices of cucumber and tomato and a dollop of cool tzatziki.

  • Cat Bowen

    Beautiful. And as usual, you’re making me hungry. really hungry.

  • http://www.pbs.org/food Ashley Carufel [PBS Food]

    Updated! Thanks for the catch!

  • http://www.pbs.org/food Ashley Carufel [PBS Food]

    Great suggestion! We will look into making the blog recipes available via email. In the meantime, you can sign up for our newsletter on the right side of the screen. Let us know if you have any other suggestions!

  • http://aslolife.wordpress.com Kelsey @Aslolife

    These look sooo good! I love falafel but I’ve never attempted to make it before–looks like the perfect Saturday dinner!

  • CG

    I can never find tahini at the typical grocery stores (and even trader joe’s doesn’t carry it). Any recommendstions? Thanks!!

  • http://girl-in-the-pink.com/ Girl In The Pink

    Mmm I’ve never used jalepeno in my falafel – great idea!!

  • http://www.facebook.com/profile.php?id=21306504 Jenna Weber

    really?! I’ve always found it at my normal grocery store with the ethnic food. Have you tried asking a grocery store associate if they carry it?

  • http://www.marcigilbert.com Marci

    sounds delish. i tried one of Angela’s (OSG) falafel burgers a few months ago, and it was awesome too, but reminded me of baked hummus. Maybe more seasoning like here and panko will help it!

  • Aggie

    Oh my heaven these look so so good! I love falafel, have never made at home. These are making me so hungry!!

  • Mizevie

    Sounds great. I would top with a yoghurt sauce seasoned with ground cumin, coriander, caraway seeds (grind them first), lemon juice and salt/pepper. You can toast the spices first if you like and then grind them for extra flavor. You can also use this yoghurt sauce as a marinade for lamb before grilling.

  • Lynn

    Yum!! Can’t wait to make these!!

  • s.

    yum. ive been craving falafel something fierce lately. now i can make this. yayyy!!!

  • Mansee Muzumdar

    My normal grocery store has tahini with the peanut butter! It’s only one brand and it’s always on the bottom shelf, but maybe that’s where it’s hiding in other stores?!

  • Run Fast Travel Slow

    Falafel are so good. But they’re a little tricky for sure and I’ve been playing around with deep-frying versus baking for a few months now. How long do you heat the oil/to what temperature?

    I like your addition of turmeric — the falafel have such a nice color to them!

  • Jesica

    Question for you: Do you drain your chickpeas before processing them? I typically make my own (flash freeze & store that way) and freeze (ice cube tray!) the broth they cook in (great substitute for vegetable/chicken broth) — if you don’t drain the can, it means adding in a bit more liquid (when using drained/cooked @ home chickpeas). Thanks!

  • CG

    Thanks for the help!! And eek, my typos ;)

  • Chicago AS

    Nice recipe. One suggestion: list the ingredients in the order that you use them. This recipe is disorganized.

  • Mollie Corbett
  • Kim

    where do you live? I live in SC and most of our main grocery stores carry it in the ..ethnic or gourmet sections..look little harder or ask the manager to order it…

  • Chloe

    Make due or make do?

  • jaime

    What can I use as a substitution for the egg white? I’m vegan…

  • kerryberger

    Recipe for Tahini sauce please….. Thank you.

  • Darcieb

    Question: Can you bake falafel patties?