These light and crispy falafel burgers are richly spiced with cumin, chili powder and coriander then brightened with fresh parsley and a lemony tahini sauce. It's a satisfying and healthy lunch or dinner that will fill you up without making you feel guilty!
Also try this version with a cool and creamy tzatziki sauce and a spicy kick of Sriracha!
For the burgers:
2 cans garbanzo beans (chickpeas), drained and rinsed
1 small red onion, chopped
2 cloves garlic, grated or finely chopped
1 large handful parsley, chopped
4 tablespoons flour
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon chili powder
1 1/2 teaspoons turmeric
Salt and pepper, to taste
1/4 cup vegetable oil
For the Tahini Sauce:
1/2 cup tahini paste
3 tablespoons water
2 Zest and juice of lemons
Combine the chickpeas,onion, garlic, parsley, flour, spices, and salt, and pulse until the mixture is well combined. Form the mixture into 4 large patties.
Heat the oil in a large, nonstick skillet set over medium-high heat. Cook for about 3 minutes per side.
Make the tahini sauce: Whisk the tahini paste with the water, lemon juice and zest, salt, and freshly ground black pepper in a mixing bowl.
Serve the burgers in pita pockets or on a bun. Top them with tahini sauce, lettuce, and tomato.