These falafel burgers are a true favorite: crispy, chewy patties nestled on a toasted English muffin, topped with a bright tzatziki slaw and tangy pickled onions. It’s a satisfying vegetarian meal that delivers big flavor and great texture.
If you love bold, herb-forward bites, this is the burger for you.
A loaded falafel burger on a toasted English muffin with crisp tzatziki slaw is the kind of sandwich I could eat any day and still be excited about.
The combination of crunchy exterior and tender interior is what makes these patties stand out. Falafel’s herbiness—parsley, cilantro, basil and chives—plus garlic, cumin and smoked paprika, creates layers of flavor in every bite.
I soak the chickpeas overnight, which is an important step for reaching the right texture. After soaking and draining, the chickpeas go into the food processor with the aromatics and spices. Pulse until the mix forms coarse crumbs—you want some texture, not a smooth paste—then shape into patties.
Pan-fry the patties in a little olive oil until they are golden and crisp on both sides, about 3 to 4 minutes per side. The result is a wonderfully crunchy exterior with a chewy, flavorful interior.
I like to serve these on toasted English muffins—the toasty nooks and crannies of the muffin add a lovely contrast and hold up well to the moist tzatziki slaw.
These patties are versatile: make full-size burgers or sliders, or serve them open-faced with slaw piled on top. They’re just as delicious on their own as they are in a sandwich.
To make the tzatziki slaw, start with a simple tzatziki: Greek yogurt mixed with grated cucumber, minced garlic, a bit of dried dill, lemon juice and zest, then salted and peppered to taste. Thinly sliced napa cabbage tossed with a few tablespoons of the tzatziki makes a crisp, creamy slaw that pairs perfectly with the warm falafel.
Make the tzatziki ahead of time to let the flavors meld—this also makes building the burgers quick and easy when you’re ready to serve.
OH MY WORD.
These falafel burgers are hard to beat: bright lemon zest, herb-forward flavor and crispy edges make for an irresistible sandwich.
The tzatziki slaw is a recent favorite—simple but flavorful, and a fantastic way to add crunch and tang to the burger. I grate cucumber into the yogurt, add lemon and garlic, and then toss a portion of that with shredded cabbage for the slaw.
This sandwich balances texture and brightness: toasty muffin, crisp falafel, creamy tzatziki and sharp pickled onions come together beautifully.
This burger is everything!
Falafel Burgers
Falafel Burgers with Tzatziki Slaw
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Ingredients
- 1 ½ cups dry chickpeas, soaked overnight
- ½ sweet onion, diced
- ½ cup parsley
- ¼ cup cilantro
- ¼ cup basil
- 2 tablespoons snipped chives
- 4 garlic cloves, chopped
- 1 tablespoon all-purpose flour
- 1 ½ teaspoons cumin
- 1 teaspoon salt
- ½ teaspoon freshly grated lemon zest
- ½ teaspoon smoked paprika
- ¼ teaspoon freshly cracked black pepper
- 3 to 4 tablespoons olive oil, for cooking
- toasted english muffins, for serving
- pickled onions, for serving
tzatziki and slaw
- 1 cup plain greek yogurt
- ¼ cup grated cucumber
- 1 teaspoon dried dill
- 2 garlic cloves, minced
- 1 lemon, juiced and zest freshly grated
- kosher salt and pepper
- 2 cups shredded napa cabbage
Instructions
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Place the soaked and drained chickpeas, onion, herbs, garlic, flour, cumin, salt, pepper, lemon zest and smoked paprika in a food processor. Pulse until combined and the mixture forms coarse crumbs—maintain some texture rather than puréeing completely.
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Form the mixture into burger-sized patties. Heat the olive oil in a nonstick skillet and cook the falafel patties until golden brown and crispy on both sides, about 3 to 4 minutes per side.
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Serve the patties on toasted English muffins. Spread tzatziki on the bottom muffin, add a falafel burger, then top with the cabbage slaw and pickled onions.
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Tzatziki and slaw:
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Whisk the Greek yogurt, grated cucumber, dried dill, minced garlic, lemon juice and zest with a big pinch of salt and pepper. Adjust seasoning to taste. This can be made ahead and chilled.
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To make the slaw, toss ¼ to ⅓ cup of tzatziki with shredded napa cabbage until evenly coated. Pile the slaw on top of the burgers when serving.
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Serious texture lover’s dream.