Falafel Burgers with Houmous and Watercress Recipe
Introduction
These falafel burgers are a tasty and satisfying twist on traditional falafel. Made from chickpeas and fragrant spices, they come together quickly and are perfect for a vegetarian-friendly meal. Serve them in toasted buns with houmous and fresh watercress for a delicious homemade burger experience.
Ingredients
- 250g chickpeas from a can
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 2 tsp ground coriander
- 2 tsp ground cumin
- Small pack flat-leaf parsley, chopped
- 2 rounded tbsp plain flour
- 2 tbsp vegetable oil
- 100g houmous
- 4 burger buns, cut in half
- Watercress, to serve
Instructions
- Step 1: Drain, rinse, and dry the chickpeas thoroughly, then place them in the bowl of a food processor. Pulse until they break down into coarse crumbs.
- Step 2: Add the onion, garlic, ground coriander, ground cumin, chopped parsley, plain flour, and a pinch of salt and pepper. Pulse again until the mixture is just combined.
- Step 3: Using your hands, gently shape the mixture into 4 patties approximately 10cm in diameter and 2cm thick.
- Step 4: Heat the vegetable oil in a large frying pan over medium heat. Fry the falafel patties for 2-3 minutes on each side until golden and crisp, cooking in batches if necessary.
- Step 5: Meanwhile, lightly griddle the burger buns cut-side down in a griddle pan or toast them under the grill until lightly browned.
- Step 6: Spread the base of each bun with houmous. Place a falafel patty on top, add a handful of fresh watercress, then cover with the top half of the bun. Serve immediately.
Tips & Variations
- For extra flavor, try adding a pinch of chili flakes or cayenne pepper to the falafel mixture.
- If you don’t have a food processor, mash the chickpeas well with a fork and finely chop the other ingredients before mixing by hand.
- Serve with a slice of tomato or cucumber for added freshness.
- To make these gluten-free, substitute the plain flour with chickpea flour or a gluten-free alternative.
Storage
Store any leftover falafel burgers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan or oven to keep them crisp. It’s best to toast the buns fresh before serving if reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried chickpeas instead of canned?
Yes, but soak and cook the dried chickpeas until tender before using. This will take longer but can improve texture and flavor.
Can I bake the falafel burgers instead of frying?
Absolutely. Place the patties on a baking tray lined with parchment and bake at 200°C (400°F) for about 20-25 minutes, flipping halfway, until golden.
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Falafel Burgers with Houmous and Watercress Recipe
- Total Time: 25 minutes
- Yield: 4 falafel burgers 1x
- Diet: Vegetarian
Description
These delicious falafel burgers combine the classic Middle Eastern flavors of chickpeas, garlic, and spices into a satisfying vegetarian patty. Crispy on the outside and tender inside, served with creamy houmous and fresh watercress on toasted burger buns, they make a perfect meat-free alternative for any burger lover.
Ingredients
Falafel Patties
- 250g canned chickpeas, drained, rinsed, and dried
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 2 tsp ground coriander
- 2 tsp ground cumin
- Small pack flat-leaf parsley, chopped
- 2 rounded tbsp plain flour
- Salt and pepper, to taste
- 2 tbsp vegetable oil for frying
To Serve
- 100g houmous
- 4 burger buns, cut in half
- Watercress, to serve
Instructions
- Prepare the Chickpeas: Drain, rinse, and thoroughly dry the canned chickpeas, then place them into the bowl of a food processor. Pulse the chickpeas until they break up into coarse crumbs, ensuring a slightly textured mixture for the patties.
- Make the Falafel Mixture: Add finely chopped onion, crushed garlic, ground coriander, ground cumin, chopped flat-leaf parsley, plain flour, salt, and pepper to the food processor. Pulse again until all ingredients are combined into a sticky, workable mixture suitable for forming into patties.
- Form Patties: Using your hands, gently shape the mixture into 4 even patties, each about 10cm in diameter and 2cm thick. Handle the mixture gently to keep the texture light and not overly compressed.
- Fry the Falafel Patties: Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Fry the falafel patties for 2-3 minutes on each side until they are golden brown and crispy. You may need to fry them in batches to avoid overcrowding the pan.
- Toast the Buns: Lightly griddle the burger buns on the cut side in a griddle pan or toast them under the grill until they are slightly crisp and warm.
- Assemble the Burgers: Spread a generous layer of houmous on one side of each bun. Place a falafel patty on top, add a handful of fresh watercress, and cover with the remaining bun half. Serve immediately for best texture and flavor.
Notes
- Drying the chickpeas thoroughly before processing helps achieve the right texture for the falafel patties.
- If the mixture is too wet, add a little more plain flour to help bind.
- You can prepare the falafel mixture ahead of time and refrigerate for up to 24 hours before cooking.
- For a gluten-free option, substitute plain flour with chickpea flour or gluten-free flour blend.
- Serve with additional toppings like sliced tomatoes, cucumber, or tahini sauce for variety.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Keywords: falafel burgers, vegetarian burgers, chickpea patties, Middle Eastern recipe, healthy burgers, homemade falafel
