Falafel Burger with Yogurt Sauce
Chickpea falafel gets shaped into hearty patties, pan-fried until crisp, and stacked on a seeded bun with tomato and a cool lemony yogurt sauce.
Turning falafel into a burger just means shaping the same mixture flatter and wider so it fits neatly between two halves of a bun. Frying rather than deep-frying keeps this version simple enough for a weeknight. Let the yogurt sauce drip down the sides on purpose; it is doing a lot of the work here.
Ingredients
Method
Tap a number to mark a step doneSoak the dried chickpeas overnight in water, then drain well before processing.
Pulse the chickpeas with the onion, garlic, parsley, cumin, coriander, and salt until finely chopped and starting to bind together.
Mix in the baking soda and flour, then chill the mixture for 20 minutes.
Shape the mixture into four thick patties, slightly wider than the buns since they shrink a little as they cook.
Fry the patties in a shallow layer of hot oil over medium heat for 4 minutes per side until deep golden and firm.
Whisk the yogurt with lemon juice and a pinch of salt to make a quick sauce.
Toast the seeded buns and layer each with a falafel patty, tomato slices, and a generous spoonful of yogurt sauce.
Kitchen note
Shape the patties a bit wider and flatter than a typical falafel ball; they hold together better in a bun and cook more evenly that way.
