Green Falafel Smash Burgers: Your New Favorite Veggie Obsession

Craving a hearty, flavorful burger that happens to be plant-powered? Get ready to meet your new obsession: Green Falafel Smash Burgers! We’ve taken everything you love about classic falafel – the vibrant herbs, the satisfying texture, the incredible taste – and reimagined it in smash burger form. Loaded onto a toasted bun with all your favorite fixings, these double-stacked chickpea patties are a game-changer for weeknight dinners, weekend cookouts, and everything in between.

Why stick to traditional when you can have a burger this exciting? Our recipe ensures the perfect mix of textures with both finely processed and coarsely chopped chickpeas, bound together with a clever combination of panko and a touch of grated cheese (trust us on this one!). Easy to make and even easier to devour, these green falafel smash burgers are about to become a regular in your rotation.

Why You’ll Love This Recipe

Forget dry, bland veggie burgers. These Green Falafel Smash Burgers are bursting with fresh, herbaceous flavor and boast a wonderfully satisfying texture. You get the crisp edges characteristic of a smash burger combined with the tender, flavorful inside of perfectly cooked falafel. Plus, the double-patty stack means extra deliciousness in every bite! It’s a fun, unique twist on both falafel and burgers, proving that plant-based can be incredibly exciting and utterly delicious.

Ingredients

Here’s what you’ll need to create these incredible Green Falafel Smash Burgers:

• 1 medium red onion (½ thinly sliced, ½ coarsely chopped)
• 3 Tbsp. white wine vinegar
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more for seasoning
• 2 garlic cloves, finely grated
• 1 jalapeño, coarsely chopped
• 1 cup coarsely chopped tender herbs (such as parsley and/or cilantro)
• 1 tsp. ground cumin
• Freshly ground black pepper to taste
• Two 15.5-oz. cans chickpeas, rinsed and drained
• 1 large egg, beaten to blend
• 2 oz. white cheddar cheese, coarsely grated
• 1 cup panko breadcrumbs
• ¾ cup mayonnaise
• 1 (heaping) Tbsp. harissa paste
• 4 hamburger buns
• 3 Tbsp. (or more) extra-virgin olive oil
• Lettuce leaves (for serving)
• Sliced cucumbers (for serving)

Step-by-Step Instructions

Follow these simple steps to make your Green Falafel Smash Burgers:

Step 1: Prepare the Pickled Onions Cut out 11 small pieces of parchment paper (about 5×5″). Set aside. In a small bowl, combine the thinly sliced ½ red onion, white wine vinegar, and a pinch of kosher salt. Toss to coat and set aside to pickle while you prepare the patties.

Step 2: Create the Falafel Patty Mixture In a food processor, combine the coarsely chopped ½ red onion, grated garlic cloves, coarsely chopped jalapeño, chopped tender herbs, ground cumin, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Season with freshly ground black pepper. Pulse until the mixture is finely chopped. Scrape down the sides of the processor. Add one rinsed can of chickpeas and pulse again until finely chopped and uniform in size. Add the remaining can of rinsed chickpeas and pulse just a few times to coarsely chop, leaving some larger pieces for texture. Transfer the chickpea mixture to a large bowl.

Step 3: Form the Patties Add the beaten egg, grated white cheddar cheese, and panko breadcrumbs to the chickpea mixture. Mix until well combined. Let the mixture sit for about 10 minutes to allow the panko to absorb moisture (the mixture should hold together when squeezed). Scoop out about ⅓ cup of the mixture for each patty. Roll and pack each portion into a tight ball. Place a ball on one of the reserved parchment squares. Top with another parchment square and press gently with your palm to form a patty about ⅓” to ½” thick. Pat in any uneven edges to create smooth, round patties. Remove the top piece of parchment. Repeat with the remaining mixture to make 9 more patties, reusing the top parchment piece for smashing. Leave each formed patty on its individual bottom parchment square.

Step 4: Make the Harissa Mayo While the patty mixture rests, mix the mayonnaise and harissa paste together in a small bowl until well combined. Set aside.

Step 5: Toast the Buns Heat a dry large cast-iron skillet over medium-high heat. Working in batches, place the hamburger buns, cut sides down, in the hot skillet. Toast until golden brown, about 1–2 minutes per batch. Transfer the toasted buns to plates.

Step 6: Cook the Falafel Smash Burgers Add 3 Tbsp. (or more, as needed) of extra-virgin olive oil to the same skillet and heat over medium-high. Working in 3 batches, carefully place the falafel patties in the skillet (peel away the parchment just before adding them to the pan). Cook until deeply browned and slightly crispy, about 3 minutes per side. Use a slotted spoon to remove any small bits of patty from the skillet between batches and add more oil if necessary. Transfer the cooked patties to a baking sheet.

Step 7: Assemble and Serve Build your burgers! Place lettuce leaves and sliced cucumbers on the bottom half of each toasted bun. Spread a generous amount of the reserved harissa mayo on the top half. Stack two green falafel smash patties on top of the vegetables. Add the reserved pickled red onions. Close with the top bun and serve immediately.

You Must Know

• Texture is Key: Adding the chickpeas in two stages ensures a mix of textures in your patties – some finely ground for binding and some coarser pieces for that satisfying bite.
• The Parchment Trick: Gently pressing the patties between two pieces of parchment paper before cooking makes them much easier to handle and transfer to the hot skillet without falling apart.
• Patty Yield: This recipe makes 10 patties total, but each burger uses two. You’ll have 2 patties left over – perfect for another meal!

Make Ahead and Storage

You can form the falafel patties up to 1 day in advance. Store them tightly wrapped in the refrigerator on their parchment squares. When ready to cook, simply proceed with Step 6. Leftover cooked patties can be stored in an airtight container in the refrigerator for 2-3 days. Reheat gently in a dry hot skillet for 1-2 minutes per side until warmed through.

Seasonal Variations

• Spring/Summer: Add fresh mint or dill to the herb mixture for extra brightness. Serve with sliced tomatoes and a light, creamy yogurt sauce instead of mayo.
• Fall/Winter: Incorporate a pinch of smoked paprika or a little finely grated carrot into the patty mixture. Serve with roasted root vegetables on the side.

Serving Suggestions

These Green Falafel Smash Burgers are fantastic served simply with lettuce, cucumber, pickled onion, and harissa mayo on a toasted bun. But feel free to get creative!

• Serve with a side of sweet potato fries or regular potato fries.
• Pair with a fresh green salad or a grain salad.
• Offer additional toppings like sliced tomato, avocado, hummus, or a sprinkle of feta cheese.
• Instead of a bun, serve the patties over a bed of rice or quinoa for a delicious bowl.

No-Bake Alternative

Given the nature of a “smash burger,” which relies on searing in a hot pan for that crispy edge, a true no-bake alternative isn’t really feasible for this specific recipe format. However, if you wanted a no-cook falafel experience, you might look for recipes for raw falafel bites or wraps, though the texture and flavor profile would be quite different from these cooked patties.

Pro Tips

• Don’t Over-Process: Be mindful when pulsing the second addition of chickpeas; you want some larger pieces remaining.
• Proper Heat: Ensure your skillet is properly heated before adding the patties for the best browning and crispy texture.
• Don’t Crowd the Pan: Cook the patties in batches to avoid lowering the skillet temperature, which can lead to steaming instead of searing.
• Customize Your Herbs: Feel free to experiment with different tender herbs like dill, mint, or even a little fresh oregano in your falafel mixture.

Frequently Asked Questions

Q: Can I make these gluten-free? A: To make this recipe gluten-free, substitute the panko breadcrumbs with gluten-free breadcrumbs or an equal amount of almond flour or oat flour. Ensure your hamburger buns are also gluten-free.

Q: Can I bake these instead of pan-frying? A: While you could bake these patties (around 375°F/190°C for 20-25 minutes, flipping halfway), they won’t develop the signature crispy, smashed edges that give this recipe its unique appeal. Pan-frying is recommended for the true “smash burger” experience.

Q: Are these patties vegan? A: As written, the recipe contains egg and cheese, so it is not vegan. To make them vegan, you would need to omit the egg and cheese and use a suitable binder like a flax egg (1 Tbsp flax meal + 3 Tbsp water, let sit) or a commercial vegan egg replacer, and use vegan cheese or omit the cheese entirely.

Q: Can I freeze the patties? A: Yes, you can freeze formed, uncooked patties. Place them on a baking sheet lined with parchment and freeze until solid. Then transfer to an airtight container or freezer bag, separating layers with parchment paper. Thaw in the refrigerator before cooking as directed. Cooked patties can also be frozen.

Enjoy your delicious and satisfying Green Falafel Smash Burgers!

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