Crispy Falafel Tahini Burgers with Refreshing Tzatziki

Falafel burger with tzatziki on a wooden serving board

Patio season is almost here and I’m thrilled. Vancouver has enjoyed several sunny weeks, and I couldn’t resist firing up the barbecue early. In typical fashion, I planned a relaxed barbecue dinner, then squeezed in an evening yoga class at the last minute. I returned home sweaty and starving after dark, at about 8:30 p.m., and briefly feared my barbecue plans were over for the night. Then I remembered the falafel patties I’d already made and stored in the fridge. Fifteen minutes later, Anguel was outside grilling in the dark. He’s a keeper—especially when bribed with a stack of delicious food.

Anguel and I generally like the same flavors, but he leans toward heartier dishes: big sandwiches, rich pastas, chunky chilis. Sometimes you want something you can really bite into, and burgers fit that craving perfectly. These falafel tahini burgers are a satisfying vegetarian option that can easily hold their own at any barbecue. They’re filling and protein-rich thanks to chickpeas and tahini, and they work well for vegetarians and meat-eaters alike. The goal is a burger that feels substantial without the meat—just lots of flavour and texture.

Most falafel recipes reserve tahini for a dressing, but here I fold tahini straight into the patties. It helps bind the mixture and adds a creamy, nutty depth. With tahini in the patties, I could give the sauce a different direction: a cooling tzatziki. The combination of warm, herb-forward falafel patties and bright, creamy tzatziki is one of my favorite matches.

Top down view of burger being dressed with feta

What I particularly like about this recipe is how little active stove time it requires. I usually brown the onion and lightly toast the garlic before pulsing everything in a food processor—this step adds a little extra depth, though you can skip it for an even faster version. To make the patties easy to handle, I bake them in the oven to firm up, then optionally crisp the outsides on a hot cast-iron pan or the grill just before serving. They’re delicious straight from the oven, but a quick sear improves texture if you have the time.

This recipe uses canned chickpeas for convenience. There are two common approaches to falafel: using dried chickpeas soaked and cooked, or using canned, ready-cooked chickpeas. Soaked chickpeas can yield a firmer texture, while canned chickpeas keep the mixture moister and speed up prep. Since these are larger burger-style patties rather than small fried balls, avoiding dryness is key. I add quinoa flakes to introduce structure—these help the patties bake up firm without becoming dry. Keep some texture by not pulverizing the chickpeas completely in the processor, and fold in crumbled feta for extra moisture and tang. To make the burgers vegan, simply omit the feta.

I consider the tzatziki essential. It brings cool creaminess and a bright lemon-and-dill lift that balances the rich tahini and fried edges of the patties. I usually make a double batch of the sauce and keep it on hand for dipping vegetables or dressing sandwiches. If you’re serving a crowd, the tzatziki works well as an appetizer dip and a burger condiment. Patties can be baked ahead and reheated, which makes these burgers a practical choice for entertaining.

📖 Recipe

Falafel Tahini Burgers with Tzatziki

Summary: Hearty falafel-style veggie burgers made with chickpeas, tahini, herbs, and optional feta, finished with a creamy tzatziki. Great on toasted buns with fresh veggies.

Prep time: 20 minutes · Cook time: 40 minutes · Total time: 1 hour · Servings: 4

Author: Bri Beaudoin

Ingredients

Falafel Burgers

2 tablespoons grapeseed oil (or other neutral oil), divided
1 small yellow onion, diced (about 1 cup)
3 cloves garlic, minced
6 tablespoons tahini
½ cup packed flat-leaf parsley
¼ cup packed cilantro
1½ teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon lemon zest (reserve the lemon for the tzatziki)
¾ teaspoon fine sea salt
¼ teaspoon black pepper
1 (15 oz / 398 ml) can chickpeas, rinsed and patted dry
⅓ cup quinoa flakes
⅓ cup crumbled feta (optional; extra for garnish)
Burger buns, toasted (gluten-free if needed)
Fresh veggies for serving, such as lettuce, tomato, onion

Tzatziki Sauce

½ English cucumber, grated and drained
¾ cup plain Greek yogurt
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
¼ teaspoon garlic powder
¼ teaspoon fine sea salt
Black pepper, to taste

Instructions

Sauté onion and garlic: Heat 1 tablespoon grapeseed oil in a skillet over medium-high heat. Add the diced onion and cook until it browns around the edges, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove from heat.
Pulse the mixture: Transfer the onion and garlic to a food processor. Add the tahini, parsley, cilantro, cumin, coriander, lemon zest, salt, and pepper. Pulse into a paste. Add the chickpeas and pulse until the mixture is a chunky batter—leave some small bits of chickpea for texture.
Stir in dry ingredients and chill: Move the mixture to a large bowl. Stir in the quinoa flakes and fold in the crumbled feta if using. Cover and refrigerate for 15 minutes to firm up.
Preheat oven: Heat the oven to 400°F (200°C).
Prepare tzatziki: While the patties chill, grate the cucumber and squeeze out excess liquid using a cheesecloth or fine towel. In a bowl, combine the drained cucumber, Greek yogurt, dill, lemon juice, garlic powder, salt, and pepper. Mix, cover, and refrigerate until ready to use.
Shape and bake patties: Line a baking sheet with parchment. Shape the mixture into 4 patties and place them on the sheet. Brush both sides with the remaining 1 tablespoon of oil, adding a little more oil if needed so the patties are well coated. Bake until golden and firm, about 30 minutes, flipping once halfway through.
Optional crisping: For extra texture, sear the baked patties for 1–2 minutes per side in a hot oiled skillet or finish briefly on the grill.
Assemble: Spread tzatziki on toasted buns, add a patty, top with fresh vegetables and extra crumbled feta if desired. Serve immediately.

Notes

Chickpeas: Pat the chickpeas very dry so the mixture doesn’t become too wet.
Quinoa flakes: Find them in the health foods or gluten-free aisle, or in bulk sections at many stores.
Storage: Refrigerate extra patties and reheat in an oiled skillet. You can freeze patties; bake from frozen on a lightly oiled sheet at 300°F (150°C) until heated through.
Nutritional estimate excludes the buns.

Nutrition (per serving, excluding bun)