Falafel Burgers #SecretRecipeClub

It’s March Secret Recipe ClubTime!  In SRC, members are secretly assigned another participating blogger and then whip up something delicious from their recipe archives.

This month, I was assigned Corey’s blog, Learning Patience.  Corey is a world traveler, loves food, and loves to run.

I love being assigned bloggers who have been part of SRC for a long time.  It’s like bumping in to an old friend…in fact, Corey had my blog a year and a half ago and totally made one of my recipes better!  You should definitely check it out!

Since Corey describes herself “mostly-vegetarian” and since it’s the season of Lent (I’m Catholic, so we abstain from meet on Fridays until Easter), I decided to make her delicious Falafel Burgers!

You guys.  These were SO GOOD!  Especially with the sauces and fresh pita bread!

Thank you, Corey, for an amazing recipe!

Recipe Note:
You have 3 options with the chickpeas. 
Option 1 (pictured): Soak dried chickpeas but do not cook them (for the why, check this post at Tori Avey’s blog).  This will create a drier, sturdier burger
Option 2: Soak dried chickpeas and cook them according to packaging.  This will create a more tender burger, but should still hold up well (I plan to try this next time)
Option 3: Use 1 (15 oz) can chickpeas, drained and rinsed.  Burgers will be mushier and may need a lot more breadcrumbs.  I’ve used canned beans a lot in the past (see recipes here and here), but the burgers can be very difficult to flip and don’t hold up well to a bun.

Falafel Burgers
Adapted from Learning Patience

1 small onion, finely diced
¼ cup canned diced green chilis (½ of the small can)
3 tbsp extra virgin olive oil, divided
1 tsp coriander
½ tsp turmeric
½ tsp sea salt
1 ½ cups chickpeas (see note)
Juice & zest from ½ lemon
¼ cup tahini
1/3 cup panko crumbs
1 egg

Lemony Greek Yogurt Sauce
3 tbsp Greek yogurt
1 tsp lemon juice
Dash of garlic powder
Salt & pepper, to taste

Cucumber ribbons
Sliced avocado
Sriracha (or favorite hot sauce)

Heat 1 tablespoon oil in a large skillet over medium heat.  Add the onions and green chilis and cook until the onion is softened.  Add the garlic and cook until fragrant, about 1 minute.  Scoop the mixture into a bowl and stir in the turmeric, coriander, and salt.  Set aside to cool slightly.

Place the chickpeas, lemon juice & zest, tahini, and 1 tablespoon olive oil into the bowl of a food processor.  Process until the chickpeas resemble a chunky paste (if it begins to look like hummus – stop blending!)

Scoop the chickpea mixture into a bowl.  Add the onion mixture, panko, and egg.  Mix until well blended and form into 4 patties.

Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.  Place the patties into the hot skillet and cook for 4 minutes per side or until browned and crisp.

Meanwhile, stir together all ingredients for the yogurt sauce.

Serve with a dollop of yogurt sauce, lettuce, cucumber, avocado, and a dash of hot sauce.  Stuff into fresh pitas, if desired.

Serves 4

>>The Linky is having trouble tonight!  See the rest of the SRC recipes on the Official SRC Blog!<<


  1. I love a Falafel Burger and was happy to read your recipe tips. I will try the dry method next time, thanks for the tip. Have a great week, its fun cooking with you in the SRC!
    Miz Helen

  2. Hi there...wowsers, so glad you picked this recipe, it's crazy awesome!!! Glad you enjoyed it - ps these freeze great too!
    Great SRC pick!
    xoxo from London

  3. These look fantastic. I've always used canned chickpeas in the past but had the problems you've mentioned so I really should get some dried ones to use next time as I love making things with chickpeas. THey're perfect for meat-free days.

  4. I am a guest for Group B this month. I was assigned a new SRC Blogger, Clark's Condensed. I have never had falafel, I will have to give it a try.

  5. I love the idea of a flafal turned burger. Nice meatless meal choice! Great choice for SRC!

  6. I will try these with a different bean...my little one developed an allergy to garbanzo beans. Go figure. These look fantastic, Amy!

  7. Three cheers for falafel! I've never thought about adding the green chilies, will have to try that next time. I would recommend using dried chickpeas too, I actually use option 1 when making falafel, but I haven't had an issue with them turning out dense. I usually make them about golf ball sized though.

  8. I keep thinking about trying falafel and this might push me to finally do it. great choice!

  9. Stopping in from Group C to comment. I love falafel and I've been meaning to make something like this for a while. Great SRC post

  10. I love falafel, even if/when it falls apart. Will have to try this panko crumb version and see if it helps. Great SRC choice!


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