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Falafel Burgers with Tzatziki Slaw

We love these falafel burgers! Crispy, chewy falafel burgers on a toasted english muffin bun with a tzatziki slaw and pickled onions. This meal is absolute perfection!
5 from 15 votes
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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 

  • Place the chickpeas, onion, herbs, garlic, flour, cumin, salt, pepper, lemon zest and paprika in a food processor. Pulse the mixture until it is combined and you have coarse crumbs. You want the mixture to have texture, so don’t blend all the chunks away!
  • Form the mixture into burger patties. Heat the olive oil in a nonstick skillet. Add the falafel patties and cook until golden brown and crispy on both sides, about 3 to 4 minutes per side.
  • Serve on toasted english muffins. Spread some tzatziki on the bottom of the muffin bun. Add the falafel burger and top with the slaw and pickled onions. Serve!
  • tzatziki and slaw
  • Whisk the yogurt, cucumber, dill, garlic and lemon together with a big pinch of salt and pepper. Taste and season more if needed. I like to make this ahead of time and store it in the fridge - it’s so flavorful!
  • To make the slaw, add ¼ to ⅓ cup of the tzatziki in with the shredded cabbage and toss well. Serve on top of the burgers!
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