Crispy Falafel Burgers with Harissa Olive Oil
Some nights call for a burger, but not necessarily a beef one. This is the recipe for those nights — crispy on the outside, tender in the middle, and built with enough flavor that nobody at the table is going to ask where the meat went.
Why This Falafel Holds Together (When So Many Don't)
The biggest complaint about homemade falafel is that it falls apart the second it hits the pan. The fix is simpler than most recipes let on: pulse the chickpeas until they're finely chopped, not pureed. You want texture, not paste — a little bit of bite left in the mixture is what gives the patty structure once it's formed. A spoonful of flour helps bind everything the rest of the way, and from there it's just a hot pan and a good oil.
The Oil Does More Than Cook It
This is where Harissa Infused Olive Oil earns its spot in the recipe. Instead of using a neutral oil just to crisp the outside, cooking the patties in harissa oil means every edge picks up a little heat and depth as it browns — the oil isn't a bystander here, it's part of the seasoning.
Build It Your Way
The patty is really just the starting point. A good spread does most of the heavy lifting in a burger like this, and we've got a few gourmet options that make building your own version easy:
Kalamata Tapenade — briny and bold, plays well against the warm spices in the patty
Creamy Garlic Mustard — tangy and rich, a good pick if you want something sharper
Roasted Red Pepper & Feta Dip — smoky and creamy, a natural match for the harissa oil
Pick one, add some greens or a few pickled onions, and you've got a burger that holds its own next to anything off the grill.
The Recipe
Crispy Falafel Burgers with Harissa Olive Oil
Makes 4 patties
Ingredients:
1 can chickpeas, drained and patted dry (or 1.5 cups cooked dried chickpeas)
1/4 cup fresh parsley
1/4 cup fresh cilantro
3 cloves garlic
1/2 small onion
1 tsp cumin
1 tsp coriander
1/2 tsp salt
2 tbsp flour or chickpea flour (as needed to bind)
3 tbsp Harissa Infused Olive Oil (for cooking)
4 buns or pitas
Method:
Pulse chickpeas, herbs, garlic, onion, and spices in a food processor until finely chopped but not pureed.
Add flour a little at a time until the mixture holds together when pressed.
Form into 4 patties.
Heat Harissa Infused Olive Oil in a skillet over medium heat. Cook patties 4–5 minutes per side, until golden and crisp.
Serve on a bun or pita with your spread of choice.
Featured Product: Harissa Infused Olive Oil
Warm, smoky, and just spicy enough to notice — this is one of our most flavor-forward oils, built for dishes that want a little heat without losing balance. It's as good finishing a bowl of soup as it is cooking a weeknight patty.
