For us, falafel is tied with gyros (here) for the award of best sandwich ever—funny enough, they’re both Greek in origin. Our first true falafel was not in Greece but Paris, at a busy shop in the winding maze of streets of Le Marais. The crispy-fried chickpea fritters won our hearts, nestled in a doughy pita with messy sauces that ran down our chins and onto our fingers. Since the traditional method of deep-frying falafel can be a hassle at home, this version is a burger that’s lightly pan-fried to crisp the outsides, then baked and served with a silky-smooth yogurt dill sauce. If you’re short on time, try Chickpea Shawarma Flatbread (here) instead for similar flavors in just a few minutes.
Ingredients
FOR THE FALAFEL
- 2 15-ounce cans chickpeas (3 cups cooked)
- ¼ cup sesame seeds
- 6 medium garlic cloves
- 1 medium red onion
- 25 large carrots
- 1 cup packed cilantro leaves and tender stems
- ¾ cup whole wheat flour
- 4 teaspoons cumin
- 4 teaspoons coriander
- ¾ teaspoon cayenne
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
FOR THE YOGURT DILL SAUCE
- 2 small garlic cloves
- 2 tablespoons chopped fresh dill
- ¼ cup lemon juice (1 large lemon)
- 2 cups whole milk plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
FOR SERVING
- 1 cucumber
- 1 large tomato
- 8 English muffins
How to Make It
- Preheat the oven to 375°F.
- Make the burgers: Drain and rinse the chickpeas. Blot them with a paper towel or clean dish towel to remove any extra moisture, then place them in the bowl of a large food processor. Add the sesame seeds and process for a minute or so until a paste-like consistency is formed (if necessary, stop and scrape the sides of the bowl, and process again). Scrape the mixture into a large bowl.
- Peel the garlic, red onion, and carrots. Chop the onion and carrot in rough chunks. Add the garlic to the food processor and process until finely chopped. Add the carrot and onion and pulse several times until finely chopped. Add the cilantro to the processor and pulse a few more times until chopped. Scrape the vegetables into the bowl with the chickpeas.
- and black pepper. Mix with a spoon or with your hands until fully combined, then form 8 round patties and place them on a baking sheet.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add 4 of the burgers and fry them for 1 to 2 minutes per side, until golden brown. Remove the cooked burgers and place them back on the baking sheet. Wipe out the pan, add an additional drizzle of oil, and fry the remaining 4 burgers, keeping in mind that the pan will be hotter and the cooking time slightly quicker for the second batch.
- Once all burgers are browned, place them in the oven on the baking sheet and bake 15 minutes on one side, then flip and bake another 15 minutes. Remove from the oven and place on a wire rack to cool for at least 10 minutes. Burgers are even better after sitting for about 30 minutes.
- Make the sauce: Peel and finely mince the garlic. Chop the dill. Juice the lemon. In a small bowl, stir together the garlic, dill, lemon juice, Greek yogurt, olive oil, kosher salt, and 2 tablespoons water. Store leftovers in a sealed container in the refrigerator for 1 to 2 weeks.
- To serve, thinly slice cucumber and tomato. Toast the English muffins. Place each burger on an English muffin, and top with cucumber, tomato, and a large dollop of Yogurt Dill Sauce.
