Name: Grilled Falafel Burgers with Spicy Green Tahini Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 1 cup Bob’s Red Mill Chickpeas (dry), rinsed & picked over to remove any small rocks/pebbles; 3 cloves garlic; 3 bay leaves; 1 tablespoon kosher salt; 6 cups water; 3 cups al dente cooked chickpeas (from above); 1/2 cup unsalted shelled pistachios; 1/2 medium red onion, peeled & roughly chopped; 1 jalapeno, deseeded as desired & roughly chopped; 3 cloves garlic; 1 cup packed cilantro leaves & tender stems; 1 cup packed parsley leaves & tender stems; 1 lemon, zested; 1 heaping teaspoon ground coriander; 1 heaping teaspoon ground cumin; 1/3 cup Bob’s Red Mill Gluten-Free Garbanzo Fava Flour; 3 tablespoons vegan mayonnaise or mayonnaise; Kosher salt & ground black pepper, to taste; 2 tablespoons avocado oil, divided; Nonstick cooking spray, for the grill grates; Warm pita or toasted burger buns; Lettuce; Sliced tomato; Sliced cucumber; Sliced onion or pickled red onion; Hummus; Tahini sauce

Jump to Recipe·4 from 10 reviews

I love sharing this Grilled Falafel Burgers with Spicy Green Tahini Recipe that has completely transformed my idea of plant-based meals. There is something so satisfying about the smoky char from the grill combined with the aromatic spices and creamy, tangy green tahini. I find it’s not just a burger; it’s a vibrant, flavor-packed experience that keeps me coming back for more. Whether you’re a falafel fanatic or new to chickpea creations, this recipe balances texture, taste, and a little kick in a way that feels truly special.

Why You’ll Love This Grilled Falafel Burgers with Spicy Green Tahini Recipe

What really makes this recipe stand out to me is the incredible flavor profile. The grilled exterior has a smoky, slightly crisp crust while the inside stays tender and full of herbs and spices like cumin, coriander, and fresh parsley. The addition of pistachios adds a lovely crunch that I didn’t expect but now can’t live without. And that spicy green tahini? It adds a zesty, creamy punch that brightens up every bite and perfectly complements the savory falafel.

Besides the taste, I genuinely appreciate how approachable this recipe is. The preparation might take a little time because of the soaking and cooking of dried chickpeas, but the actual hands-on work is straightforward. I love that the patties freeze well before grilling, so you can prep ahead and have these flavorful burgers ready when you want. They’re perfect for fun weekend cookouts, casual weeknight dinners, or even entertaining friends with a unique twist on burgers that everyone will rave about.

Ingredients You’ll Need

The image shows a top view of a clear food processor bowl filled with finely chopped bright green herbs, forming one even layer around the metal blade in the center. The textured green mixture looks fresh and slightly moist, covering the bottom and sides inside the bowl. The bowl is placed on a white marbled surface, and the metal blade with a white plastic middle piece is visible in the center of the herbs. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simple but essential ingredients, each bringing their own magic to the dish. From the body and texture of the chickpeas to the fresh vibrancy of herbs and the subtle heat of jalapeno, everything plays a role in creating a balanced and delicious falafel burger.

Bob’s Red Mill Chickpeas (dry): Starting with dried chickpeas ensures a perfect al dente texture that canned just can’t match.
Garlic cloves: Crucial for that signature savory depth in both the chickpea cooking liquid and the falafel mix.
Bay leaves: Adds a subtle earthiness to infuse while cooking chickpeas.
Kosher salt: Enhances overall flavors and seasons each component perfectly.
Unsalted shelled pistachios: Provide crunch and a slightly nutty flavor that’s unexpectedly wonderful.
Red onion: Adds sweetness and a bit of bite to the mixture.
Jalapeno: Gives the burger a gentle heat; you can adjust this based on your spice tolerance.
Cilantro and parsley: These fresh herbs give the falafel bright, herbaceous notes that balance the richness.
Lemon zest: A small but punchy detail that elevates the flavor with citrus brightness.
Ground coriander and cumin: These spices give the falafel its distinctive Middle Eastern warmth.
Bob’s Red Mill Gluten-Free Garbanzo Fava Flour: Works as a binder to hold the patties together naturally.
Vegan mayonnaise: Adds a touch of creaminess and helps with binding without overpowering.
Avocado oil: Perfect for brushing on before grilling to ensure a great sear and prevent sticking.
Nonstick cooking spray: For greasing your grill grates effortlessly.
For serving: Warm pita or toasted buns, fresh veggies like lettuce, tomato, cucumber, onion, plus tahini sauce or hummus make ideal toppings.

Directions

Step 1: Start by cooking the chickpeas. Add dry chickpeas, garlic cloves, bay leaves, kosher salt, and water into your Instant Pot or pressure cooker. Seal and cook on manual high pressure for 30 minutes.

Step 2: Let the pressure release naturally for 10 minutes, then carefully vent any remaining pressure. Your chickpeas should be tender yet firm – al dente to give your falafel the perfect bite.

Step 3: Drain the chickpeas, remove the bay leaves and garlic cloves, and set them aside. You can refrigerate them if you’re preparing ahead, but I usually keep them ready to go right away.

Step 4: Roughly chop the pistachios in a food processor, then transfer to a mixing bowl. Next, pulse the red onion, jalapeno, garlic, lemon zest, cilantro, parsley, cumin, coriander, kosher salt, and pepper in the food processor until finely chopped, scraping the bowl down as needed. Add this mix to the pistachios.

Step 5: Pulse the drained chickpeas briefly, so they are roughly chopped but not pureed. Add them to the bowl with the nuts and herbs. Stir in the gluten-free garbanzo fava flour and vegan mayonnaise until the mixture just comes together.

Step 6: Divide the falafel mixture into four equal parts. Roll each into a ball, then press into a 1-inch thick patty, making sure edges are compact to avoid crumbling on the grill.

Step 7: Place the patties on parchment paper-lined baking sheet and chill in the freezer for 20 to 30 minutes while you prepare your grill.

Step 8: Heat your grill to high heat — about 550 to 600 degrees Fahrenheit. Clean the grates well and grease them using a paper towel soaked with avocado oil or use a nonstick spray.

Step 9: Brush the falafel patties lightly with avocado oil on both sides. Place them carefully on the grill and cook for 4 to 5 minutes per side. Flip gently to avoid breaking them; if they stick, give them another minute before flipping.

Step 10: Once nicely charred and cooked through, remove the patties. Assemble your burgers on pita or buns with your favorite toppings like lettuce, tomato, pickled onions, and a generous drizzle of spicy green tahini. Then enjoy every bite!

Servings and Timing

This Grilled Falafel Burgers with Spicy Green Tahini Recipe makes 4 hearty servings, perfect for a family dinner or a small gathering. The prep time is about 15 minutes to get everything ready, plus 40 minutes to cook and chill the patties (including the pressure cooking and freezing time). The grilling itself only takes about 10 minutes, so overall, expect around 1 hour from start to finish. There’s a brief cooling period in the freezer before grilling that really helps the patties hold together and ensures great texture.

How to Serve This Grilled Falafel Burgers with Spicy Green Tahini Recipe

The image shows a pita sandwich cut in half and stacked, with two thick green falafel patties inside. Inside each pita pocket, there are thin cucumber slices on top, followed by slices of red onions and bright red tomato slices below the falafel. The sandwich is generously covered with a creamy green sauce that drips down the sides, adding a wet texture to the ingredients. The sandwich rests on a white marbled surface with scattered fresh cilantro leaves and lemon wedges around, with some sauce drops also visible on the surface. In the blurred background, a jar with a similar green sauce and a white spoon are visible. photo taken with an iphone --ar 4:5 --v 7

When I serve these falafel burgers, I love to pile on fresh, crisp veggies like butter lettuce, thin slices of cucumber, and juicy tomato for a refreshing contrast to the warm, smoky patties. Pickled red onions add a tangy crunch that pairs so beautifully with the creamy, spicy green tahini sauce. You can go classic and serve them wrapped in warm pita bread, or get creative with gluten-free buns or lettuce wraps if you prefer.

For sides, I usually reach for something light yet complementary — like a lemony tabbouleh salad, grilled vegetables, or a simple cucumber-yogurt salad. If you’re hosting, a platter of assorted dips including hummus, baba ganoush, and extra tahini sauce makes it easy for guests to customize their burgers just how they like. Using colorful garnishes like fresh herbs or a sprinkle of toasted pistachios on top adds a beautiful touch when plating.

As for drinks, a chilled glass of dry white wine like Sauvignon Blanc pairs wonderfully with the herby, zesty flavors. For a casual vibe, I enjoy serving these with sparkling water infused with fresh lemon or a crisp IPA beer. These burgers are best served warm right off the grill, but they hold their charm at room temperature too — perfect for picnics or potlucks.

Variations

I love experimenting with this recipe depending on my mood or the ingredients I have on hand. If you’re looking to swap things up, try replacing the pistachios with walnuts or almonds for a different nutty texture. You can also add finely diced roasted red peppers or sun-dried tomatoes for an extra dimension of flavor.

If you’re gluten-free, this recipe is already perfectly suitable thanks to the garbanzo fava flour. For vegans or anyone avoiding mayo, you can substitute vegan mayonnaise with a blend of tahini and lemon juice to maintain moisture and binding. For a milder version, reduce or omit the jalapeno, or add a pinch of smoked paprika for a smoky twist without the heat.

Feeling adventurous? You could pan-fry the patties in a skillet with a bit of oil instead of grilling, or bake them on a parchment-lined sheet at 375 degrees Fahrenheit for 20-25 minutes, flipping halfway through. Each method brings its own unique texture and flavor, but grilling remains my top favorite for that charred, outdoor-cooked goodness.

Storage and Reheating

Storing Leftovers

If you have any leftover falafel burgers, store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days. I recommend placing a layer of parchment paper between patties so they don’t stick together. The fresh herbs and tahini flavor are still vibrant after a day or two, making it easy to turn leftovers into a quick lunch or snack.

Freezing

This recipe freezes beautifully. After forming the patties, simply place them on a parchment-lined baking sheet and freeze until firm, about 30 minutes, then transfer to a resealable freezer-safe bag or container. Frozen falafel burgers will keep for up to 3 months and can be grilled or pan-fried straight from the freezer. Just add a couple more minutes to the cooking time to ensure they are heated through.

Reheating

To reheat, I find the best method is to use a skillet over medium heat with a small amount of oil, flipping occasionally until warmed through and crisp on the outside. You can also reheat them on the grill for a few minutes, which revives that smoky crust beautifully. Avoid microwaving if possible, as it tends to make the patties lose their crispness and become soggy.

FAQs

Can I make the falafel patties ahead of time?

Absolutely! You can prepare the falafel mixture and form the patties, then freeze them before grilling. This is a great way to save time on the day you want to serve them. Just thaw slightly or cook from frozen with a few extra minutes.

What if I don’t have a grill? Can I still make this recipe?

Yes! While grilling adds a wonderful smoky flavor, you can pan-fry the patties in a lightly oiled skillet on medium heat or bake them in the oven. Both methods yield delicious results, though the texture will be slightly different — softer rather than charred.

Is this recipe suitable for gluten-free diets?

Yes, this recipe is gluten-free as written because it uses garbanzo fava flour instead of traditional wheat flour. Just be sure to check all your condiments and buns to keep things gluten-free if that’s important to you.

How spicy is the jalapeno in this recipe?

The spice level is moderate, but you can control it easily by removing the seeds and membranes from the jalapeno or omitting it altogether. For more heat, leave the seeds in or add a pinch of cayenne pepper.

Can I substitute canned chickpeas for dried?

I recommend using dried chickpeas cooked fresh because they provide better texture and flavor. Canned chickpeas tend to be too soft and wet, which can make the patties crumbly. If you must use canned, drain and dry them very well, and expect a slightly different texture.

Conclusion

If you’re looking for a delicious, wholesome plant-based burger that brings bold flavor and great texture to the table, you have to try this Grilled Falafel Burgers with Spicy Green Tahini Recipe. It’s truly one of my favorite ways to celebrate chickpeas in a fun, fresh, and unforgettable way. I hope you enjoy making it as much as I do — it’s guaranteed to be a crowd-pleaser every time!