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Recipe for a vegan Falafel Burger with avocado sauce, spinach & homemade burger buns (pretzel style). This is the ultimate flavor explosion for falafel-lovers.

Falafel aka chickpea goodness are awesome as they are already but Falafel in a burger are super-duper-amazing! For these vegan Falafel Burgers, I’ve made some homemade pretzel buns. And I topped the buns with black and white sesame seeds and poppy seeds. Because the more seeds = the better.

This Falafel Burger is a real flavor explosion. I love the creaminess of the avocado sauce, the crispiness of the falafel patties and the freshness of the spinach and arugula.

These Falafel Burgers make an excellent dinner or lunch. When you prepare your next huge batch of Falafel, why not use a part of the chickpea mash for falafel patties? You can freeze them and use them in this burger the next time. This saves a lot of time.

For these Falafel patties, we’re using dried chickpeas, soaked in water overnight, rinsed, drained and cooked until soft. If you want to use canned chickpeas, I’d recommend sticking to this recipe (of course you can omit the collard greens).

For the burger buns, you could use Pretzel Buns or Seeded Burger Buns. Or if you don’t feel like making your own burger buns, you can always use store-bought ones. No judging!

More Vegan Burger Recipes

I hope you enjoy this burger as much as I do! Let me know if you give it a try!

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Cheers, Bianca

Vegan Falafel Burger with avocado sauce, spinach and homemade burger buns Elephantastic Vegan Recipe for a vegan Falafel Burger with avocado sauce, spinach & homemade pretzel burger buns. It's the ultimate flavor explosion for falafel lovers. 4.75 from 4 votes Print Recipe Pin Recipe Prep Time 45 mins Cook Time 45 mins Total Time 1 hr 30 mins Course Main Course Cuisine Fusion, Vegan Servings 4 burgers Calories 247 kcal Ingredients US Customary Metric 1x 2x 3x Ingredients for the Falafel Patties 3/4 cup dried chickpeas (soaked and cooked, see step 1)

1/2 red onion (peeled)

2 garlic cloves (peeled)

1/4 teaspoon salt

1/4 teaspoon paprika powder

1/4 cup fresh parsley

1 tablespoon lemon juice

1 teaspoon olive oil

1-2 tablespoons besan/chickpea flour Ingredients for the avocado sauce 1 avocado

1/2 teaspoon lime juice

1/4 teaspoon salt

ground pepper Ingredients for the rest of the burger 4 pretzel buns

1/2 cup baby spinach

1/2 cup arugula Instructions Directions for the Falafel Patties Put the dried chickpeas in a large bowl, cover with enough water (the chickpeas will double in size!) and let them sit covered overnight. The next day, drain and rinse the chickpeas. Cook them until soft. I've used my instant pot and used the 'beans' setting.

Pre-heat the oven to 400°F/200°C.

Add all the ingredients for the falafel patties into a food processor and process until combined.

With the chickpea mixture, form 4 patties. If the falafel mixture does not stick together enough, add more chickpea flour, if it's too dry, add a splash of water or more oil.

Put the falafel patties on a baking tray lined with parchment paper and them spray/brush with oil. Bake them in the oven for about 25 minutes flipping them halfway through. Directions for the Avocado Sauce Peel and pit the avocado, put the avocado flesh in a food processor. Add the salt, lime juice, and ground pepper. Process until it's a smooth sauce. Taste and add more salt or lime juice to taste. Assemble your burgers Slice the Burger Buns open. Add the Falafel patty*, avocado sauce, spinach and arugula and top it with the top of the burger bun. Enjoy! Notes *To re-heat leftover falafel patties, simply pan-fry them to make them warm again. Nutrition Calories: 247 kcal Carbohydrates: 31 g Protein: 9 g Fat: 10 g Saturated Fat: 1 g Sodium: 330 mg Potassium: 658 mg Fiber: 10 g Sugar: 5 g Vitamin A: 885 IU Vitamin C: 15.8 mg Calcium: 64 mg Iron: 3.2 mg Tried this recipe? Mention @elephantasticvegan or tag #elephantasticvegan