Lentil Falafel Burger Recipe With Feta Sauce

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Busy weeknights need quick, wholesome, and filling meals, like my lentil falafel burger with creamy feta sauce. And despite its fancy-sounding name, I can have it ready for dinner in just 1 hour. I use lentils, chickpeas, and sweet potato for my patties, which cook up to a golden finish and are topped with a velvety feta sauce.

falafel burgers pictured against a marble background, topped with tomatoes and lettuce and a feta sauce

This falafel burger with creamy feta sauce is one of my favorite ways of bringing Mediterranean flavors to my dinner table, and if I am going fully plant-based, I make my vegan falafel burger with chickpeas. I get the familiar taste of falafel thanks to selected herbs, cumin, and chickpeas, and shape them into patties for a more accessible meal. If you love burgers and Mediterranean flavors, be sure to make these falafel patties this week.

I created this recipe after seeing how much my kids enjoyed my falafel pita sandwiches. New lunchbox items are either a hit or a miss, but they always finished these and made sure to tell me how good lunch was. Traditional falafel balls were too finicky and small for dinner, so I decided to pack some extra plant protein into the mix and shape them into patties. The first time I served it for dinner, my youngest was so excited, he asked if we could have the same thing for dinner the next night. Ha!

What I love most about these lentil falafel burgers is how much nutrition is packed, and almost disguised in one meal. I use lentils and chickpeas for fiber and plant protein, while sweet potato adds a creamy sweetness with added vitamins and antioxidants. The patties combined with the feta sauce are so delicious, I sometimes forget that it is a balanced and nutritious meal, which, as a nutritionist, makes me so happy.

The balanced textures are another reason I love this recipe. I pulse the mixture just enough so it binds while still keeping some small pieces for a textured bite. Once I have shaped my patties, I pan sear them to create a golden crisp exterior, while the inside stays tender, much like a traditional burger. The feta sauce is what makes this burger stand out, and all I do is whisk the crumbled feta, yogurt, and mint together until creamy.

Whenever I am serving a mixed crowd, I like making these falafel burgers. A lot of people have a certain idea about vegetarian and vegan burgers, but those same people also enjoy falafel. Ha! Make it make sense. At our most recent cookout, my neighbor was trying to convince her partner to at least try the vegetarian burgers, but he refused. I made sure to correct her and told her that they are, in fact, falafel burgers. Her partner had no issue eating 2 after hearing this. I still wonder what he thinks falafel is made from. No matter what kind of diet you follow, be sure to switch up your burger nights with this lentil falafel burger recipe with feta sauce.

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🥘 Ingredients

For these lentil falafel burgers with feta sauce, I use pantry staples and fresh ingredients for a genuine flavor. This is what I use:

Beluga lentils: I like these for their small size and firm texture.

Chickpeas: I use canned chickpeas, which have been drained and rinsed. These add body to the patties, as well as a signature falafel flavor.

Sweet potato: This adds moisture and sweetness to the patties.

Red onion: I use red onions for a savory flavor.

Eggs: I add eggs to help bind the mixture.

Breadcrumbs: I like using whole wheat panko to help the patties keep their shape as they cook.

Cilantro: This adds a zesty brightness to the patties.

Sesame seeds: I use these for a slight nuttiness.

Spices: Cumin, coriander, oregano, and sumac create the falafel-inspired flavor.

Fresh toppings: I add tomato, cucumber, spinach, and onion on top of my cooked patties.

Feta sauce: When blended, feta, yogurt, and mint create a creamy sauce that pairs well with the aromatic flavors in the burgers.

🔪 How To Make

These are the steps I follow whenever I make these lentil falafel burgers with feta sauce.

Cook base: I start by simmering the lentils and sweet potato until tender, then drain well.

sweet potatoes and lentils cooking a in a pot

Pulse patty ingredients: Next, I add the cooked mixture to a food processor with the chickpeas, egg, breadcrumbs, herbs, and spices. I pulse everything until combined but still textured.

Shape patties and cook: Then I form the mixture into burger patties, and pan sear in a lightly oiled skillet over medium heat. I pan-fry each burger for 3-4 minutes until golden brown, then flip and cook the other side for another 3 minutes.

Make sauce and serve: To make the sauce, I crumble the feta into a bowl, then stir in the yogurt and mint, whisking until creamy. I place the cooked patties onto buns, spoon over the feta cream, and add toppings.

My #1 Secret Tip for this lentil falafel burger recipe with feta sauce is to drain the cooked lentils and canned chickpeas very well. Extra moisture can make patties soft and difficult to flip. I give the lentils a few minutes on a paper towel and allow them to dry before adding them to the processor.

Other Tips To Keep In Mind:

Blot with a paper towel: After pan frying, I rest my patties on a few pieces of a kitchen towel to blot up any excess oil.
Chiffonade mint: To keep the color of the mint bright, I chiffonade the leaves instead of chopping them. This type of cut gives me fine ribbons of mint, which remain green.
Save the cooking liquid: I keep the cooking liquid and use it the next day as a base for a lentil curry or soup.
Chill mix: I chill the mixture for 15 minutes before shaping or frying if it seems too soft to manage.
Preheat pan: I like my pan to be hot before adding the patties. This way, I get a good sear and a golden crust.

📖 Variations

I have had a lot of fun trying out many versions of these lentil falafel burgers with feta cream, and these are the 3 that get requested the most:

Bunless burgers: For a low-carb alternative, I wrap the patties in large crisp lettuce leaves and enjoy them with a fresh side of creamy vegan coleslaw. I love making this when we have overindulged and need a reset.

Mexican fusion: I add 1/2 teaspoon of chili flakes or some chopped jalapeno to the mixture for a bit of heat, then instead of the feta cream, I serve the burger with healthy guacamole, pineapple salsa, and a drizzle of vegan sour cream. I love it when burger night and Mexican cuisine night come together.

Flatbread sandwich: Instead of buns, I use smaller pieces of vegan flatbread and cut them in half to use as the top and base of the sandwich. My kids love the soft, fluffy flatbread and actually prefer it over regular buns.

🍽 Serving Suggestions

I love serving these lentil falafel burgers with feta cream sauce with fresh crisp sides like my spinach and arugula salad. But if you want to create a classic burger meal, I suggest serving it with a side of healthy baked fries or asparagus fries. Be sure to add an extra serving of some of my vegan buffalo sauce for dipping.

Last week, I decided to change these burgers up a bit and served everything separately, along with a few other toppings, and let everyone build their own burgers. My husband had his patties on a bed of plain lettuce and topped them with my avocado green goddess dressing and feta cream. My kids put a few slices of vegan mushroom bacon on their burgers, and nearly drowned them in vegan garlic aioli. I ended up assembling mine the same way as always. I am a sucker for a classic.

🧊 Storing And ♨️ Reheating

Refrigeration: I store cooled patties in an airtight container for up to 5 days, and keep the sauce separate.

Freezing: I wrap patties individually and freeze for up to 3 months.

Reheating: If frozen, I thaw in the refrigerator, then warm in a 350F oven or skillet until hot and crisp again.

❓Recipe FAQs

Why are my lentil patties falling apart in the pan?

This usually means the mixture is too wet or not bound enough. Lentils that were not drained well or oversized vegetable pieces can weaken the patties. I recommend frying off a smaller test burger first. This gives me a chance to assess how well it holds its shape and to taste the mixture once it is cooked. If the mixture is falling apart, I mix in some extra breadcrumbs and chill it in the fridge before shaping and searing.

Which lentils work best for falafel-style burgers?

I like beluga lentils since they stay firm and hold their shape nicely. Brown or green lentils also work well, but I advise against using red lentils in this recipe as they soften too much and can make the mixture pasty.

How do I shape burger patties when they are sticky?

I use lightly damp hands when shaping my mixture into patties. If it is extremely sticky, I chill the mixture first and make sure not to press the patties into too thin a shape. I recommend keeping them at least 1/2 inch thick.

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Lentil Falafel Burger Recipe with Creamy Feta Sauce

Prep Time45 minutes

Cook Time15 minutes

Total Time1 hour

Course: Main Course

Cuisine: Mediterranean

Diet: Vegetarian

Servings: 4 patties

Calories: 363.5kcal

For the Toppings/Burger Buns:

For the Feta-Mint-Yogurt Sauce:

Make the burgers:

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In a medium pot, add the lentils, sweet potato and water and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently simmer until the lentils and potatoes are tender, about 25 minutes. Drain the mixture.
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Transfer the lentil mixture to a food processor. To the lentil mixture, add the onion, egg, panko breadcrumbs through salt and pepper. Pulse until coarsely chopped, about five 1-second pulses.
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Shape the mixture into four 4- to 4½-inch patties, each about ½ inch thick.
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Heat a large nonstick skillet over medium heat. Lightly coat the skillet with nonstick pan spray and add two of the lentil burgers. Cook until the burgers are browned, 3 to 4 minutes, then flip and cook on the other side, about 3 minutes more. Transfer to a large plate and repeat with the remaining patties.

My #1 Secret Tip for this lentil falafel burger recipe with feta sauce is to drain the cooked lentils and canned chickpeas very well. Extra moisture can make patties soft and difficult to flip. I give the lentils a few minutes on a paper towel and allow them to dry before adding them to the processor.
Blot with a paper towel: After pan frying, I rest my patties on a few pieces of a kitchen towel to blot up any excess oil.
Chiffonade mint: To keep the color of the mint bright, I chiffonade the leaves instead of chopping them. This type of cut gives me fine ribbons of mint, which remain green.
Save the cooking liquid: I keep the cooking liquid and use it the next day as a base for a lentil curry or soup.
Chill mix: I chill the mixture for 15 minutes before shaping or frying if it seems too soft to manage.
Preheat pan: I like my pan to be hot before adding the patties. This way, I get a good sear and a golden crust.