Fala'philia' Burger

Fala'philia' Burger

A crunchy falafel burger with hummous that will change the way you see these golden fritters from heaven!

Arun Subramanian


  1. 250 grams chickpeas Dried
  2. 1 bunch Parsley (leaves and stalks)
  3. 1 bunch Coriander leaves
  4. 2 teaspoons coriander seeds Whole
  5. 2 teaspoons cumin seeds Whole
  6. 1 teaspoon Baking soda
  7. 2 tablespoons Breadcrumbs
  8. 3 teaspoons dill Dried   leaves
  9. 1 onion Medium-sized
  10. 5 cloves Garlic - 6
  11. 1 teaspoon Sesame seeds
  12. to fry Sunflower oil
  13. to taste Salt
  14. 1 tablespoon water
  15. 1 tablespoon flour
  16. 100 grams chickpeas Boiled and peeled
  17. 3 cloves Garlic - 4
  18. 1 tablespoon Tahini
  19. 3 teaspoons Lemon juice
  20. 1 tablespoon Olive oil
  21. to taste Salt
  22. Iceberg lettuce
  23. Tomato
  24. Cucumber
  25. Dill pickle


90 mins
  1. Change

    Soak the dried chickpeas overnight until they double in size. Do not use cooked chickpeas (eg: canned ones) for making falafel; they'll become soggy and won't have body.

  2. Change

    Crush the chickpeas in a food processor/blender COARSELY until they are the size of whole peppercorns. Ignore the peels.

  3. Change

    In an itsy-bitsy tempering pan :), toast the coriander and cumin seeds until fragrant and grind them coarsely on a mortar pestle (or mixer).

  4. Change

    Time to mix up the dry ingredients: Add the ground spices, baking soda, breadcrumbs, dried dill leaves and salt to the ground chickpeas and mix  until very well combined.

  5. Change

    Roughly chop up your greens. This is a good recipe to use up all those parsley stalks in your fridge after the leaves have been used up.

  6. Change

    Chop up the onion and garlic and throw them in with the leaves into a blender. Blend until a smooth green pesto-like consistency is achieved.

  7. Change

    Mix the wet and dry ingredients together very well. At this point, if the mixture is too moist, add a tablespoon of regular flour. If it is too dry, let it rest for about 10 minutes and check consistency again; the salt in the dry ingredients will draw out the moisture from the greens. If still dry, add a little water. Basically, we want a wet cookie dough like texture.

  8. Change

    Once you're happy with the texture, roll out patties with the mixture into sizes based on the previous calculation (see Fun'ky' Pesto Burger recipe). This recipe should be enough for four 1cm thick patties. Strew sesame seeds over the patties and pat them gently with your finger. Refrigerate these open in a fridge for at least 1 hour.

  9. Change

    Meanwhile, let's get to making the hummous. Add the cooked chickpeas and garlic (chopped) into a blender and pulverize until a smooth yet thick paste-like consistency.

  10. Change

    Now, add the tahini, lemon juice and salt and continue blending. When the tahini has thickened, the mixture will no longer move about in the blender. At this point, slowly drizzle in the olive oil while the blender is running and let it go for 10 seconds. This will make the hummous paste-like yet light (because oil+aeration = fluffiness).

  11. Change

    With the hummous ready, let's prepare for assembly! Since we'd like to have cucumber but not compromise on the thickness and bite factor, shave ribbons of cucumber using a vegetable peeler. Don't toast your bun for this burger. Make sure they're warm yet moist (like a pita bread!)

  12. Change

    Bring the oil to temperature and drop in the patty. Quickly reduce the heat to between low and medium-low. Let it fry for a good 3-4 minutes per side. Crank up the heat for the last 30 seconds to give the patty its trademark golden brown colour and crispness. Take out and drain on a strainer for about 5 minutes.

  13. Change

    Now we're ready for assembly! Serve this bad boy with some veggie sticks and slightly diluted (see tips below) hummus.

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