All the Best Parts of Falafel, Now a Crispy, Golden Burger

Why It Works

Using dried chickpeas that have been soaked (but not cooked) provides enough starch to bind the patties without the need for flour or eggs.
Adding a pinch of baking soda to the falafel mixture helps them brown deeply and puff slightly, resulting in a better “burger” texture.

I’ve rarely met a food I didn’t want to “burgerfy.” If there’s even the slightest possibility of taking something delicious and reshaping it into a juicy, handheld patty tucked into a tender bun and piled high with toppings, I’m in. Burgers aren’t just about meat; they’re about that perfect ratio of crispy edges, tender centers, and all the fixings you can stack on top. Falafel, with its already patty-adjacent form and habit of being sandwiched into pita with sauce and vegetables, is the perfect candidate to reimagine as a burger. Half the work is already done—you just need to reshape it as a patty, nail the cooking time, and take the leap from pita pocket to burger bun.

Serious Eats / Jen Causey

What makes falafel so great in this format is the same thing that makes it so irresistible in its classic state: contrast. A crisp, ultra-crunchy exterior gives way to a fluffy, herb-packed interior. That little bit of aromatic magic—the onion, garlic, cumin, coriander, parsley, cilantro, and cayenne—means every bite is fragrant and flavorful. This recipe was developed by my colleague Craig Ruff in our Birmingham, Alabama, test kitchen. In it, he slides one of those patties onto a toasted bun, drizzles it with a creamy tahini-yogurt sauce, and piles on fresh tomato, cucumber, and a handful of pickled onions, to create a falafel burger that is crispy, earthy, tangy, bright, and refreshing.

Craig tested a few approaches to get these patties just right. The traditional method—starting with dried chickpeas soaked overnight, then ground raw with the herbs and spices—was the clear winner. It held together beautifully without any extra binders, fried up gorgeously golden, and delivered that elusive falafel balance of crispy shell and moist, tender center. Craig found that shortcut versions with canned chickpeas didn’t fare so well, turning out too pasty, too gummy, or too crumbly, depending on how he tried to tweak them. None of these versions matched the flavor and texture of falafel made with dried, soaked chickpeas.

Serious Eats / Jen Causey

There’s a reason this method works the best. Dried chickpeas that have been soaked but not cooked still retain intact starches that naturally bind the mixture. Allowing the ground mixture to rest before frying gives the starches time to do their job, while Craig found that a pinch of baking soda ensures the patties brown evenly and puff slightly, keeping them light.

Of course, with falafel (and burgers), half the fun is in the toppings. The tahini-yogurt sauce here is deeply nutty and tangy. Juicy tomato slices add sweetness and acidity, cucumber brings grassy crunch, and pickled onions contribute a sharp, vinegary bite. When layered together, each bite is exciting, just like a well-stacked burger.

These falafel burgers are hearty enough to satisfy even the most committed carnivore, but they also shine as a plant-based main that doesn’t taste like a compromise.

This recipe was developed by Craig Ruff; The headnote was written by Leah Colins.