My husband’s guilty pleasure is a classic burger. I, on the other hand, have to be in a particular mood to indulge. So whenever we go out to a restaurant known for their burgers, I always look to see if there any other delicious options. Lo and behold, staring straight at me was a glorious picture of a falafel burger. I immediately ordered it and had no regrets. The falafel was crispy but still tender and smothered with tzatziki sauce on a brioche bun. I knew I wanted to go home and recreate this dish to make it my own. So today I am presenting my falafel burger with a white bean herb hummus, crumbled feta, and the best garlic sauce ever. Get ready to become a vegetarian (or at least for one meal).

falafel burger

falafel burger


Serves 4


Falafel Burgers

1 hrTotal Time

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  • 8 ounces dry chickpeas
  • ½ large onion, about 1 cup roughly chopped
  • ¼ cup cilantro
  • ¼ cup parsley
  • 4 cloves garlic, chopped
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp cayenne
  • 1 tsp baking powder
  • 4 tbsp flour
  • ½ cup canola oil
  • White bean hummus
  • 1 tsp garlic, minced
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 14 oz canned white beans
  • ½ tsp cumin
  • ¼ cup parsley, chopped
  • ¼ cup juices from canned beans
  • salt and pepper
  • Garlic sauce
  • 1 large potato, peeled, chopped into medium-sized chunks
  • 2 tbsp minced garlic
  • ½ tsp salt
  • ½ cup water
  • ¼ cup oil
  • Remaining ingredients
  • 4 brioche buns
  • 1 tomato, thinly sliced
  • 1/3 cup thinly sliced cucumber
  • ½ cup crumbled feta


  1. Soak chickpeas in enough room temperature water to cover by about 3 inches. Let the beans sit overnight.
  2. Drain and rinse the chickpeas. Pulse in food processor with the onion until roughly chopped. Add cilantro – cayenne, and pulse until the mixture is coarsely chopped but not pureed. Add baking powder and flour and stir until the mixture starts to come together. It should not feel wet and be able to hold its shape when formed into a ball. Shape mixture into 4 patties. Chill for 30 minutes.
  3. Prepare the white bean hummus. Drain the white beans, reserving the juices. Puree garlic with tahini and lemon juice in a food processor until smooth. Add the white beans, cumin, and parsley. With the food processor running, slowly add the juices from the beans until smooth. Season with salt and pepper. Set aside.
  4. Meanwhile, make the garlic sauce. Cover the cut potato with water in a small sauce pot and bring to a boil over medium-high heat. Cook until the potato is fork tender, about 15 minutes. Strain and lightly mash the potato. Transfer to a blender with garlic, salt, and water. Puree until smooth and slowly add the oil while the blender is running. Let cool.
  5. Heat 1/4 cup oil in a medium saute pan over medium-high heat. Place the falafel patties into the hot oil and pan-fry until golden brown and crisp. Carefully flip the patties and cook on the other side.
  6. Assemble the burgers. Spread garlic sauce on the bottom bun, followed by the falafel. Top with hummus, sliced tomatoes, cucumber, and crumbled feta. Serve immediately.


**Helpful tips and common mistakes

The older I get, the more I gravitate towards vegetarian dishes. Don’t get me wrong, I love my steaks and BBQ, but sometimes I just want a giant bowl of roasted veggies for my dinner. This is where the falafel burger comes in. If you’ve made falafels before, this recipe will be very familiar. If you haven’t had the pleasure, well, what are you waiting for?

Start by using dried chickpeas. In my experience, canned beans are too soft to use for falafel patties. Soak the dried chickpeas overnight, then the following day mix them with the remaining ingredients. Form the patties and let them chill in the fridge. By letting them chill before frying, the patties will hold its shape better.

falafel burger

While the patties are resting, prepare the white bean herb hummus and garlic sauce. The main difference between hummus and white bean hummus is that one is with chickpeas and the other is with white beans. In this instance, you can use canned beans since they will be pureed.

white bean hummus

For the garlic sauce, you’re going to be combining a mashed potato with garlic, water, salt, and oil. The potato adds the body to the sauce needs while helping balance the spiciness of the garlic. This is the best garlic sauce and I use it for almost everything.

the best garlic sauce

Once you are ready to cook the falafel patties, heat oil in a pan. You’re going to pan fry the patties rather than cooking them in a fryer (although an air fryer might be a great tool to use). Cook until golden brown, drain on paper towels and get ready to assemble the burgers.

Crumbled feta, fresh tomatoes, sliced cucumber, white bean herb hummus, garlic sauce, brioche buns, all of these components come together to produce one amazing falafel burger. Don’t get me wrong, I enjoyed the falafel burger at the restaurant, but this might just be one step up. Delicious.

falafel burger


Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.


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