My falafel patties fell apart when I cooked them. What did I do wrong?

The number one reason falafel falls apart is using canned chickpeas instead of dried, soaked ones. If you used dried chickpeas, the mixture may have been too wet. Chilling the mixture for an hour before forming the patties can help them hold together much better.

Can I bake or air-fry these Falafel Burgers?

Yes! For a healthier, lower-oil version, you can absolutely bake or air-fry them. To Bake: Preheat your oven to 425°F. Place the patties on a parchment-lined baking sheet, brush them with oil, and bake for 25-30 minutes, flipping halfway through, until golden and firm. To Air-Fry: Preheat your air fryer to 375°F. Spray the patties with oil and air fry for 15-20 minutes, flipping halfway, until crisp and golden brown. Note that baked and air-fried versions will be slightly denser than the deep-fried version.

What other toppings are good on a Falafel Burger?

Think of a classic falafel pita! Sliced cucumber, pickled red onions, hummus, and a spicy hot sauce like schug would all be fantastic additions to your Falafel Burger

Falafel Burger: The #1 Ultimate Crispy & Authentic Veggie Burger Recipe

The Ultimate Crispy Falafel Burger Recipe

A classic recipe for from-scratch, deep-fried falafel. The recipe begins with dried chickpeas that have been soaked overnight. These are then blended in a food processor with fresh parsley, onion, garlic, and a mix of spices like cumin and coriander to create a homogenous paste. The mixture is formed into balls, deep-fried until golden brown and crispy on the outside, and served warm with traditional accompaniments like pita bread, lettuce, tomato, and tahini sauce.

Author: Evelyn
Prep Time: 8 hours 15 minutes (includes overnight soaking)
Cook Time: 10 minutes
Total Time: 8 hours 25 minutes
Yield: 4-6 servings (approx. 18-20 balls)
Category: Main Course
Method: Deep-Frying
Cuisine: Middle Eastern
Diet: Vegan

Ingredients

Vegetable oil, for frying
8 ounces dried chickpeas, soaked overnight, drained and rinsed
3/4 cup fresh parsley leaves
1 1/2 teaspoons baking powder dissolved in 3 tablespoons water
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1 clove garlic, chopped
1 small onion, chopped
Kosher salt
Serving suggestions: pita bread, lettuce, tomato, tahini, hot sauce and lemon wedges

Instructions

Prepare the Falafel Mixture: Add the soaked, drained, and rinsed chickpeas to a food processor. Pulse for about 30 seconds until they begin to break down.
Add the parsley, baking powder-water mixture, cumin, coriander, cayenne, garlic, onion, and 2 teaspoons of salt to the food processor.
Process continuously for about 2 minutes, stopping to scrape down the sides of the bowl once halfway through, until a homogenous paste forms.
Fry the Falafel: Heat 3 inches of vegetable oil in a large, heavy pot until it reaches 365°F on a deep-fry thermometer.
Using a 1-ounce cookie scoop or two tablespoons, form the falafel mixture into balls.
Carefully drop the balls one at a time into the hot oil, working in batches of about nine to avoid overcrowding the pot.
Fry for 1 1/2 to 2 minutes, until the falafel are a deep golden brown all over.
Use a spider or slotted spoon to transfer the cooked falafel to a paper towel-lined plate or a wire rack to drain any excess oil.
Repeat the frying process with the remaining falafel mixture.
Serve: Serve the warm falafel immediately with pita bread, lettuce, tomato, tahini, hot sauce, and lemon wedges.

Notes

It is crucial to start with dried chickpeas that have been soaked overnight. Canned chickpeas will not work for this recipe as they are too soft and will result in a mushy falafel.
Frying in batches is important to maintain the oil temperature, which ensures the falafel cook properly and become crispy.
A deep-fry thermometer is recommended to monitor the oil temperature for best results.

Find it online: https://cookupjoy.com/falafel-burger/