Baked Falafel Chickpea Burgers with Za’atar Sweet Potato Wedges

These baked falafel-style chickpea burgers bring together the bold flavors of Turkish spices, fresh cilantro and scallions in a hearty patty that’s oven-baked until golden. Served on soft brioche buns with cool cucumber ribbons and creamy dairy-free tzatziki, each bite is a perfect balance of textures and tastes.

Alongside the burgers, za’atar-dusted sweet potato wedges roast until tender and caramelized, making this a complete and satisfying meal. Whether you’re a vegetarian or just looking for a meatless Monday option, this recipe is sure to become a favorite.

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Ingredients

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce Dairy-Free Tzatziki SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Cut sweet potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. Finely chop cilantro. Trim cucumber and use a peeler to shave it into ribbons, discarding the seedy core.
2. On one side of a baking sheet, toss sweet potato wedges with a drizzle of oil, za’atar spice, salt and pepper. Set aside.
3. Drain and rinse chickpeas; pat dry. In a large bowl, blend chickpeas with 1 teaspoon olive oil using an immersion blender until almost smooth (some chunks are okay). Alternatively, use a food processor.
4. Mix scallion whites, cilantro, Turkish spice blend and flour into the chickpea mixture. Season with salt and pepper. Divide into 2 mounds and gently flatten into patties (about 2-3 inches wide).
5. Drizzle a little oil on the empty side of the baking sheet and place patties there. Bake on the top rack for 10 minutes. Carefully flip patties and continue baking until golden and sweet potatoes are tender, 10-12 minutes more.
6. While baking, halve and toast the brioche buns. In a small bowl, combine cucumber ribbons, scallion greens, a drizzle of olive oil, salt and pepper.
7. Assemble burgers: place patties on buns, top with tzatziki and cucumber ribbons. Serve with sweet potato wedges on the side.

Recipe Tips

FAQ

Can I make these burgers gluten-free?

Yes, substitute the flour with a gluten-free all-purpose blend or chickpea flour. Ensure the brioche buns are gluten-free as well.

Can I use regular tzatziki instead of dairy-free?

Absolutely. Regular tzatziki works great if you don’t need a dairy-free option.

How do I store leftovers?

Store leftover patties and sweet potato wedges separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for best results.