Falafel Burger With Tahini Sauce and Pickled Onions

Imperial May 31, 2026May 31, 2026

Quick Recipe Version (TL;DR)

Yield: 4 falafel burgers
Prep Time: 35 minutes active, plus 12 hours soaking and 20 minutes chilling
Cook Time: 21 minutes
Total Time: 13 hours 16 minutes

Quick Ingredients

Falafel patties: 1 cup dried chickpeas, 1/2 cup parsley, 1/2 cup cilantro, 1/2 cup yellow onion, 3 garlic cloves, 2 tablespoons chickpea flour, 1 tablespoon lemon juice, 1 1/2 teaspoons cumin, 1 teaspoon coriander, 3/4 teaspoon fine sea salt, 1/2 teaspoon baking powder, 1/4 teaspoon black pepper, 1/8 teaspoon cayenne, 1 1/2 cups neutral oil for frying
Tahini sauce: 1/2 cup tahini, 1/4 cup lemon juice, 1 garlic clove, 1/2 teaspoon fine sea salt, 1/4 teaspoon cumin, 1/3 cup cold water
Cucumber tomato salad: 1 cup diced cucumber, 1 cup diced tomato, 2 tablespoons parsley, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper
Pickled onions: 1 medium red onion, 1/2 cup distilled white vinegar, 1/2 cup water, 1 tablespoon sugar, 1 1/2 teaspoons kosher salt
Assembly: 4 sesame burger buns and 2 cups shredded romaine or iceberg lettuce

Do This

1. Soak 1 cup dried chickpeas in 4 cups cool water for 12 hours, then drain and dry well.
2. Make the pickled onions by soaking sliced red onion in vinegar, water, sugar, and salt for at least 20 minutes.
3. Whisk the tahini sauce ingredients until creamy, adding cold water until pourable.
4. Toss cucumber, tomato, parsley, lemon juice, olive oil, salt, and pepper for the salad.
5. Pulse soaked chickpeas with herbs, onion, garlic, spices, lemon juice, flour, and baking powder until coarse and sticky.
6. Shape into 4 patties, chill for 20 minutes, then shallow-fry at 350°F for 4 minutes per side.
7. Warm the sesame buns, then layer lettuce, falafel patties, tahini sauce, salad, and pickled onions.

Why You’ll Love This Recipe

Big falafel flavor in burger form: The patties are packed with chickpeas, fresh herbs, garlic, cumin, and coriander.
Crisp outside, tender inside: Soaked dried chickpeas create a sturdy patty with a crunchy crust and fluffy, herby center.
Fresh, creamy, tangy layers: Cool cucumber tomato salad, creamy tahini sauce, and quick pickled red onions balance every bite.
Great for prepping ahead: The onions, sauce, salad, and falafel mixture can all be made in advance for easier assembly.

Grocery List

Produce: Fresh parsley, fresh cilantro, yellow onion, garlic, lemons, cucumber, ripe tomato, red onion, romaine or iceberg lettuce
Dairy: None required; this recipe is naturally dairy-free if you choose dairy-free sesame burger buns
Pantry: Dried chickpeas, tahini, chickpea flour or all-purpose flour, ground cumin, ground coriander, baking powder, cayenne pepper, distilled white vinegar, granulated sugar, kosher salt, fine sea salt, black pepper, extra-virgin olive oil, neutral high-heat oil, sesame burger buns

Full Ingredients

For the Falafel Burger Patties

1 cup dried chickpeas, about 7 ounces or 200 grams, soaked but uncooked
4 cups cool water, for soaking the chickpeas
1/2 cup packed fresh parsley leaves and tender stems, about 20 grams
1/2 cup packed fresh cilantro leaves and tender stems, about 20 grams
1/2 cup chopped yellow onion, about 75 grams
3 garlic cloves, roughly chopped
2 tablespoons chickpea flour or all-purpose flour, plus 1 additional tablespoon only if needed
1 tablespoon fresh lemon juice
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon fine sea salt
1/2 teaspoon baking powder
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups neutral high-heat oil, such as avocado, canola, or sunflower oil, for shallow-frying

For the Creamy Tahini Sauce

1/2 cup well-stirred tahini
1/4 cup fresh lemon juice
1 small garlic clove, finely grated or minced
1/2 teaspoon fine sea salt
1/4 teaspoon ground cumin
1/3 cup cold water, plus 1 to 2 tablespoons more if needed for thinning

For the Cucumber Tomato Salad

1 cup diced Persian or English cucumber, about 120 grams
1 cup diced ripe tomato, about 160 grams
2 tablespoons finely chopped fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper

For the Quick Pickled Red Onions

1 medium red onion, about 150 grams, very thinly sliced
1/2 cup distilled white vinegar
1/2 cup warm water
1 tablespoon granulated sugar
1 1/2 teaspoons kosher salt

For Assembly

4 sesame burger buns
2 cups shredded romaine or iceberg lettuce, about 100 grams
Extra tahini sauce, cucumber tomato salad, and pickled red onions, to taste

Falafel Burger With Tahini Sauce and Pickled Onions – Closeup

Step-by-Step Instructions

Step 1: Soak the chickpeas

Place 1 cup dried chickpeas in a large bowl and cover with 4 cups cool water. Soak at room temperature for 12 hours, or up to 18 hours if your kitchen is cool. The chickpeas should plump up noticeably but should not be cooked. Drain them very well, then spread them on a clean kitchen towel or paper towels and pat completely dry. Removing excess moisture helps the falafel patties hold together and fry up crisp.

Step 2: Make the quick pickled red onions

Place the thinly sliced red onion in a heatproof jar or bowl. In a separate measuring cup, stir together 1/2 cup distilled white vinegar, 1/2 cup warm water, 1 tablespoon granulated sugar, and 1 1/2 teaspoons kosher salt until the sugar and salt dissolve. Pour the mixture over the onion, pressing the slices down so they are mostly submerged. Let sit at room temperature for at least 20 minutes while you prepare the rest of the recipe. For a brighter, tangier onion, chill for 1 hour before serving.

Step 3: Whisk the creamy tahini sauce

In a medium bowl, whisk together 1/2 cup tahini, 1/4 cup fresh lemon juice, 1 finely grated garlic clove, 1/2 teaspoon fine sea salt, and 1/4 teaspoon ground cumin. The mixture may thicken and look stiff at first; that is normal. Whisk in 1/3 cup cold water, 1 tablespoon at a time, until the sauce turns pale, smooth, and creamy. If you want a looser sauce for drizzling, add 1 to 2 tablespoons more cold water. Taste and adjust with a small pinch of salt if needed.

Step 4: Toss the cucumber tomato salad

In a small bowl, combine 1 cup diced cucumber, 1 cup diced tomato, 2 tablespoons chopped parsley, 1 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, 1/4 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Toss gently so the tomatoes stay intact. Let the salad stand for 10 minutes so the flavors can mingle, then drain off any excess liquid before adding it to the burgers.

Step 5: Process the falafel mixture

Add the soaked and well-dried chickpeas to a food processor along with the parsley, cilantro, yellow onion, garlic, lemon juice, cumin, coriander, fine sea salt, baking powder, black pepper, and cayenne. Pulse in short 1-second bursts 25 to 35 times, scraping down the bowl as needed. The mixture should look coarse and pebbly, similar to couscous, not smooth like hummus. When you squeeze a spoonful in your hand, it should hold together. Transfer the mixture to a bowl and stir in 2 tablespoons chickpea flour. If it feels very wet or loose, stir in 1 additional tablespoon chickpea flour.

Step 6: Shape and chill the burger patties

Line a plate or small sheet pan with parchment paper. Divide the falafel mixture into 4 equal portions, about 115 grams each. Shape each portion into a patty about 4 inches wide and 3/4 inch thick, pressing the edges firmly so they do not crumble. Place the patties on the prepared plate and refrigerate uncovered for 20 minutes. This short chill helps the patties firm up before frying.

Step 7: Fry the falafel patties and warm the buns

Pour 1 1/2 cups neutral oil into a large, heavy skillet, aiming for about 1/2 inch of oil. Heat over medium-high heat until the oil reaches 350°F on a thermometer. Carefully lower 2 patties into the oil and fry for 4 minutes on the first side, then gently flip and fry for 3 to 4 minutes on the second side, until deeply golden brown and crisp. Keep the oil between 340°F and 360°F as you cook. Transfer the patties to a wire rack set over a sheet pan and repeat with the remaining 2 patties. The centers should be hot and fluffy, about 190°F to 200°F on an instant-read thermometer.

To warm the buns, place them cut-side up on a baking sheet in a 350°F oven for 5 minutes, or toast them cut-side down in a dry skillet over medium heat for 1 to 2 minutes. Warm buns make the burger taste fresher and help the tahini sauce soak in just enough.

Step 8: Assemble the falafel burgers

Spread 1 tablespoon tahini sauce on the bottom half of each warm sesame bun. Add a small handful of shredded lettuce, then place a hot falafel patty on top. Spoon another 1 to 2 tablespoons tahini sauce over the patty. Add a generous spoonful of cucumber tomato salad and a few forkfuls of drained pickled red onions. Close with the top bun and serve right away while the patty is crisp and warm.

Pro Tips

Use dried chickpeas, not canned: Soaked dried chickpeas give falafel its signature crisp texture. Canned chickpeas are already cooked and can make the patties too soft or mushy.
Dry the chickpeas well: Extra water is the enemy of a sturdy falafel burger. Pat them dry before adding them to the food processor.
Do not puree the mixture: A coarse texture creates crunchy edges and a tender, hearty bite. Stop pulsing before it becomes a paste.
Chill before frying: Even 20 minutes in the refrigerator helps the patties hold their shape in hot oil.
Drain juicy toppings: Shake excess liquid off the salad and pickled onions before assembling so the bun stays warm and pleasantly soft, not soggy.

Variations

Baked falafel burgers: Brush the shaped patties with 2 tablespoons olive oil and bake on a parchment-lined sheet pan at 425°F for 14 minutes. Flip carefully, then bake for 10 to 12 minutes more, until firm and browned.
Spicy harissa tahini: Whisk 1 tablespoon harissa paste into the tahini sauce for gentle heat and a deeper red-orange color.
Gluten-free version: Use chickpea flour in the patties and serve on certified gluten-free sesame buns or in lettuce wraps.

Storage & Make-Ahead

For the best texture, store each component separately. The pickled red onions keep in an airtight jar in the refrigerator for up to 2 weeks. The tahini sauce keeps for up to 5 days; it will thicken in the fridge, so whisk in 1 to 2 teaspoons cold water before serving. The cucumber tomato salad is best within 24 hours. Uncooked shaped patties can be refrigerated for up to 24 hours before frying. Cooked falafel patties keep in an airtight container in the refrigerator for up to 3 days; reheat on a wire rack set over a sheet pan at 375°F for 10 to 12 minutes, until hot and crisp. You can also freeze cooked patties for up to 2 months and reheat from frozen at 375°F for 18 to 22 minutes.

Nutrition (per serving)