The best thing about this recipe for Air Fryer Falafel Burgers? Toss up between that crisp crumb and the tender, hot chickpea exploding inside.
As a kid, I used to look forward to Sunday night dinners. My parents always made their own buffalo wings in the Fry Daddy (although, these days, they’re making Air Fryer Buffalo Wings) and then Mom would drop in three frozen, breaded chicken patties. Talk about gourmet!
But I loved those chicken patty sandwiches. And let me tell you why. That chicken patty would come out sizzling hot and Mom would place it on a fresh, soft bun. She’d lather one side with ketchup and the other side with mayo. I can remember taking a first bite of that sandwich–the crispy breading with juicy, hot chicken exploding inside.
Air Fryer Falafel Burgers kind of remind me of those chicken patty sandwiches, no Fry Daddy needed. The soft bun between your fingers. The heat of the falafel as you raise it to your lips. Biting through crisp edges to find tender, hot chickpea exploding on the inside.
During the summer especially, I like the addition of poblano relish with peppers fresh-picked from my Mom’s garden. The heat and acidity of the relish stand up well to the handfuls of cilantro and parsley in the falafel patties. Plus, this simple Mexi-American twist is a nice departure from the traditional tzatziki and pita combo.
Air Fryer Falafel Burgers are different and that’s a good thing. I’m not telling you these will replace chicken patties hot out of the deep fryer or beef burgers with char-grilled edges. I’m simply suggesting that you add (vegan and gluten free (!)) Air Fryer Falafel Burgers to your summer (or fall or spring or winter) burger repertoire.
Air Fryer Falafel Burgers with Poblano Relish
The best thing about this recipe for Air Fryer Falafel Burgers? Toss up between that crisp crumb and the tender, hot chickpea exploding inside.
Ingredients
For the Burger
- 1 15-ounce can chickpeas rinsed and drained
- 2 tablespoons fresh lemon juice
- 1/4 cup finely chopped red onion
- 2 cloves garlic finely chopped
- 3/4 cup chopped cilantro
- 3/4 cup chopped parsley
- 1 tablespoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 tablespoon tahini (sesame paste)
- 6 whole wheat hamburger buns*
For the Relish
- 8 ounces whole poblano peppers
- 1/4 cup apple cider vinegar
- 1 tablespoon sugar
Instructions
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In a food processor, blend about half the chickpeas with the lemon juice until smooth. Add remaining chickpeas, red onion, garlic, cilantro, parsley, cumin, chili powder, salt, baking powder, and tahini. Process entire mixture until coarsely ground.
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Shape burgers into 6 patties, about 4 ounces each. Refrigerate until firm.
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Meanwhile, prepare the relish. Cut peppers in half, remove stems, and scrap out the seeds. Place in a microwave-safe bowl and cover tightly with plastic wrap. Microwave on high 7-8 minutes, remove from microwave, but leave plastic wrap on bowl 1-2 more minutes.
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Remove plastic wrap and let peppers sit until cool enough to work with. Gently peel off the skin and dice peppers.
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In a medium saute pan, combine diced peppers, apple cider vinegar, and sugar. Cook over medium-high heat until vinegar is reduced and relish has slightly thickened, about 3 minutes. Transfer to a bowl and refrigerate until ready to use.
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Turn Air Fryer on to 350 degrees F. Coat the basket of your air fryer with cooking spray. Add falafel patties in a single layer (you may have to cook in batches), and lightly coat with cooking spray. Air fry 12-14 minutes, flipping halfway through, until golden brown and crispy.
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Serve each patty on a bun and top each with about 2 tablespoons relish.
Recipe Notes
*For a gluten-free and/or low-carb option, try a lettuce wrap instead!
I own this BELLA 2.5L Air Fryer and I LOVE it! If I had a bigger kitchen and were feeding more than just myself, I’d definitely go bigger. The BELLA 5.3qt Air Fryer has excellent reviews and is still very affordable.
