Open-Faced Falafel Burgers Recipe

Name: Open-Faced Falafel Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup hot water; ¼ cup tahini; 3 tablespoons fresh lemon juice; ⅛ teaspoon salt; 2 garlic cloves, minced; 1 cup chopped red onion; ½ cup chopped fresh parsley; 2 tablespoons fresh lemon juice; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon salt; 2 (15 1/2 ounce) cans chickpeas, drained; 4 garlic cloves, minced; ½ cup dry breadcrumbs, divided; 4 teaspoons olive oil, divided; 6 mini pita pockets (about 5 inches wide); 3 cups chopped romaine lettuce; 2 cups chopped tomatoes; 2 cups sliced peeled cucumbers; ½ cup finely chopped red onion

Servings: persons

1 cup hot water
¼ cup tahini
3 tablespoons fresh lemon juice
⅛ teaspoon salt
2 garlic cloves, minced
1 cup chopped red onion
½ cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon salt
2 (15 1/2 ounce) cans chickpeas, drained
4 garlic cloves, minced
½ cup dry breadcrumbs, divided
4 teaspoons olive oil, divided
6 mini pita pockets (about 5 inches wide)
3 cups chopped romaine lettuce
2 cups chopped tomatoes
2 cups sliced peeled cucumbers
½ cup finely chopped red onion

1
SAUCE: Combine the sauce ingredients in a blender, and process until smooth.
2
PATTIES: Combine all patty ingredients except the oil and bread crumbs in a food processor, and process until smooth, scraping sides of bowl occasionally.
3
Place bean mixture in a large bowl; stir in 1/4 cup breadcrumbs.
4
Divide bean mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
5
Place remaining 1/4 cup breadcrumbs in a shallow dish.
6
Dredge patties in breadcrumbs.
7
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
8
Add 3 patties to pan; cook 3 minutes on each side or until browned.
9
Repeat procedure with remaining 2 teaspoons oil and patties.
10
TO ASSEMBLE: Warm mini pitas according to package directions.
11
Place 1 pita on each of 6 plates.
12
Top each serving with 1/2 cup lettuce, 1/3 cup tomato, 1/3 cup cucumber, and 4 teaspoons onion.
13
Drizzle each serving with about 3 tablespoons sauce; top each serving with 1 patty.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup hot water, ¼ cup tahini, 3 tablespoons fresh lemon juice, ⅛ teaspoon salt, and more.

Yes, Open-Faced Falafel Burgers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Open-Faced Falafel Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions