These fresh falafel burgers feature sun-loving tomatoes and cukes. With the mix made ahead, homemade falafel isn’t hard—just shape into patties and fry until golden.
Allergen Note: Contains milk, eggs, wheat.
Shape the falafel mix to form 4 patties, and set them on a plate near the stove. Line another plate with paper towels.
In a cast-iron skillet or frying pan over medium heat, warm ¼ cup olive oil. When the oil shimmers, add the falafel patties and fry until dark golden and crusty on the first side, 5 minutes. Turn the falafel patties and cook until dark golden, 5 minutes longer. Using a spatula or slotted spoon, transfer the falafel patties to the plate with the paper towels to soak up any excess oil. Sprinkle the patties with salt.
Meanwhile, dice the tomato and cucumber. In a bowl, combine the tomato and cucumber, and season with salt. Toast the burger buns.
To build the burgers, place the buns on plates, spread with the green garlic yogurt, and stack with the falafel patties. Top with the cucumber and tomato and serve warm.