Falafel burgers

Combining an Israeli favorite with an American one yields some pretty great results.

  • Total time: 50 minutes
  • Yield: 12 patties
  • Level: Easy
  • Prep time: 1 hour, 30 minutes
  • Cook time: 20 minutes

With July being National Grilling Month, people around the country start digging their grills out from the garage and trying to remember how to make hamburgers. But if you want to be extra creative this year, you can make a different kind of burger, one inspired by traditional Israeli cuisine: falafel burgers. They're delicious, nutritious and vegan, a pretty great combo for a wide variety of company.


  • 4 cups chickpeas
  • 1 onion
  • 1 bunch parsley
  • 4 cloves garlic
  • 1 tablespoon flour
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 teaspoons cumin
  • 1 teaspoon coriander


First, chop the onion, garlic and parsley. You want to make sure these things taste fresh.

Next, it's blending time. Throw everything into a blender: onions, garlic, 1/4 cup of your now chopped parsley, flour, salt, spices ... And, most important, the chickpeas. You can use canned chickpeas, but I like to make them fresh. (If you want to take this additional step, buy 2 cups of dried chickpeas the day before, let them sit in a bowl of water in the fridge overnight, and boil them for 30 minutes.)

Blend until everything is ground up small, but not a paste (don't accidentally make hummus). Basically, the pieces should all be the size of uncooked grains of rice.

Dump the mixture into a bowl and refrigerate it for an hour.

Pat the mixture into whatever size patties you like.

Deep fry them in half an inch of vegetable oil, letting them cook on each side for about 3 minutes.

Enjoy however you want! I'd recommend a hamburger bun and all the fixings. You might try using tahini, hummus, mustard, ketchup or barbecue sauce. (Tahini and mustard make a surprisingly good mixture.)

Related Topics: Mediterranean, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen