#foodbeast Brand Features FOODBEAST Products Recipes SPONSORED Video

This Falafel Burger Is So Filling You Won’t Miss The Meat

Let’s face it – at first thought, burgers are boring, and if you’ve done one burger, you’ve done them all. To flip the script, FOODBEAST and Tabañero Hot Sauce decided to create this legendary falafel burger, because if you’re making a cookbook, there’s always room for a burger recipe.

Falafel is a well-known Middle Eastern dish made of spiced, mashed chickpeas, which is traditionally rolled into a round ball and deep-fried. 

However, For this Tabañero X FOODBEAST recipe, you’ll add the chickpeas to a food processor to create a falafel burger patty, rather than forming them into round balls.

falafel burger

To bring out even more of a Mediterranean flare, this burger is topped with sliced cucumbers, alfalfa sprouts, and a dill yogurt spread served on a bun of your choice.

It also doesn’t hurt we have our most intimate Tabasutra position yet – The Love Tab. The sultry notes of Tabañero hot sauce and meaty chickpeas are guaranteed to change the way you look at this dish forever.


For the patty

3 cups dry chickpeas soaked overnight (canned will not work!)

2 shallots

1/4 cup parsley, chopped

6-8 cloves of garlic, roasted

All-purpose flour, as needed

1 tbsp cumin

3oz Tabañero hot sauce

Salt & pepper, to taste

1 tsp cardamom

For the toppings

Your choice of bun

½ cup Greek yogurt

1 tbsp chopped dill

1 Persian cucumber, sliced (soaked in 1/2 cup rice wine and 1 T sugar + 1/2 c warm water)

1 package fresh Alfalfa sprouts

2 cups grapeseed oil

Step 1

Soak dry chickpeas overnight in bowl covered by 3-4 inches of water. Drain the next day until completely dry – the volume should have expanded.

Step 2

Combine all ingredients for patty into a food processor and pulse until a coarse paste forms. Season with salt and pepper and refrigerate until chilled. Form patty to size from chilled paste.

Step 3

In a sauté pan, heat grapeseed oil to 350 degrees. Dust patties with more flour as needed and shallow fry until golden brown and fully cooked in the middle.

Step 4

Drain on paper towel and season with salt immediately. Toast Burger buns, spread Dill yogurt on buns, place falafel patty on bun, and build the burger with sliced cucumbers and alfalfa sprouts.

Photos by Peter Pham

Created in partnership with Tabañero Hot Sauce


How to Make a Gyro Pita BLT with Greek Seasonings


We’re big fans of the gyro sandwich. A great gyro is piled high with succulent lamb, beef or chicken on hearty pita bread. Our motto when it comes to gyros is, “the more meat, the better.” Add some tangy tzatziki sauce and you’re in gyro heaven. And of course as we are also big bacon fans, we decided to create a gyro with bacon instead of the traditional meat fillings. We coated meaty bacon slices with Greek seasonings and baked them to perfection. Then we stuffed them in pita bread and slathered on the tzatziki  to create this “Gyro BLT.” Enjoy, bacon fans!


Gyro Pita BLT



  • Gyro seasoned bacon strips, cooked, cut in half
  • 1 Pita rounds
  • Red onion, to taste, thinly sliced,
  • Tomato, to taste, sliced
  • Lettuce, to taste, shredded
  • Tzatziki (make the day before)
  • Tzatziki Sauce:
  • 16 ounces plain yogurt
  • 1 medium cucumber, peeled, seeded, and finely chopped
  • Pinch kosher salt
  • 4 cloves garlic, finely minced
  • 1 tablespoon olive oil
  • 2 teaspoons red wine vinegar
  • 1 Tablespoon chopped fresh dill

Tzatziki Sauce:

Place the yogurt in a tea towel or cheese cloth. Set over a bowl; cover and refrigerate for 2 hours or overnight.

Later, place the chopped cucumber in a tea towel, and squeeze to remove as much liquid as possible. Discard the liquid and add to the drained yogurt.

Mash the garlic cloves into a paste and combine with the salt, dill, olive oil, and vinegar. Refrigerate for at least an hour to let the flavors meld together. Store in the refrigerator in an airtight container for no more than one week.

The BLT:

Spread a heaping dollop of Tzatziki Sauce onto a pita, followed by a small handful of lettuce. Top with bacon strips, tomato, and onions. Serve with a side of tzatziki and rice pilaf, greek salad, or french fries.