Falafel Burger
Full of fresh herbs and crunchy Dvora flavor, the falafel burger has the satisfaction and crispy edges of a crusty, cast iron seared meat patty.
Category
Sandwich
Servings/Yield
4
Author
Helen Park
Full of fresh herbs and crunchy Dvora flavor, the falafel burger has the satisfaction and crispy edges of a crusty, cast iron meat seared patty.
Ingredients
¾ cup dried chickpeas (188 g)
2 tsp baking soda
1 qt water (1 Kilo)
½ cup parsley, washed with large stems removed and cut into 1” pieces (15 g)
½ cup cilantro, washed with large stems removed and cut into 1” pieces (15 g)
1 Tbsp water (15 g)
½ tsp baking powder
-
¼ cup Dvora blend (14 g)
2 ½ Tbsp all purpose flour (20 g)
1 egg, beaten
Oil for frying
4 soft burger buns, split
1 plum tomato, sliced
2 cups arugula leaves
-
12 slices Dill Pickles
-
½ cup Mousa Yogurt Sauce, plus extra just in case
Directions
Dissolve the baking soda in the water and soak the chickpeas overnight.
The following day, drain the chickpeas and set them aside.
In a food processor, add parsley, cilantro, and drained chickpeas and pulse until the herbs are roughly chopped.
Add in the water, baking powder, Dvora, flour, and egg and continue pulsing until the mixture resembles gritty and chunky sand.
Remove the cover and test the mixture by trying to clump a handful together. You want it to just come together but have some texture so that the burgers will be crunchy.
Over medium heat, heat a ¼” of oil in a pan until the oil begins to ripple when tipping the pan.
Divide the mixture into four half-cup patties (120 g each) and shape into flattened patties 4” in diameter with irregular edges.
Carefully slide each burger into the heated oil and let them simmer in the oil until golden brown and crunchy.
Flip each burger, adding more oil if needed, and brown the second side.
When the burgers are crunchy and warmed through remove them to a paper towel lined tray to blot excess oil.
Toast each bun lightly.
Onto each bottom bun, divide the arugula and place a burger on top.
Top with pickle and tomato slices and a generous amount of Mousa yogurt sauce.
Close the sandwich with the top bun and eat with both hands.
Recipe Note
Recipe Notes
The burgers can be cooked in advance and reheated in the oven or on a grill, but they do taste best fresh out of the oil.
Gluten free flour can be substituted into the recipe 1:1.
The chickpeas can be soaked up to 2 days in advance.
Choose a soft burger bun (I chose a very tender brioche bun) so that the falafel patty is the main ingredient, or the burgers can become very heavy to eat whole.
The burgers can also be served with vegetables or salad on the side instead of on a bun.
Here are the Mousa Yogurt Sauce and Dill Pickle recipes for your reference.
Variations and Ideas
The burgers can also be served with vegetables or salad on the side instead of on a bun.
Feel free to substitute your favorite pickles or one of our other great options for pickles like Bread and Butter, Honey Lemon, and Spicy Sour (recipe coming soon!).
The Shabazi Tahini Sauce would also work well with this patty and would make the dish vegan.
Usage Ideas
If you like the classic falafel balls, try the Dvora Falafel recipe– it’s naturally vegan and gluten free.
Questions? Contact helen@laboiteny.com
