Truffle Fries

These are the perfect homemade truffle fries! They’re super crispy, they’ve got that fantastic earthy truffle flavour, and lots of vegan Parmesan sprinkled on top. Divine!

Truffle fries are the fancied up version of fries and ketchup. They’re dressed to the nines and ready to impress! Restaurant versions are showered with Parmesan and I wanted to replicate that same flavour at home—but with Vegan Parmesan . This recipe is every bit as delicious as the kind you find on restaurant menus and perfect for parties, but I love them so much I’ve been making them for Gav and me to enjoy as a movie night snack!

Why These Truffle Fries Are the Best Fries

Truffle fries elevate the traditional fry into a gourmet experience! Here’s why my recipe is going to be your go-to.

• Decadent flavour . The rich, earthy taste of truffles combined with the salty fries and umami Parmesan is a match made in heaven—and I love that we’re able to nail that flavour without the dairy!
• The perfect crispy texture . To really mimic the restaurant versions of this dish, I deep fried the potatoes. I do share a non-fried variation too, but if you want ultra-maximum-super crispiness, deep frying is the way to go.
• Easy to make at home (really!) . Once you get the hang of deep frying, you’ll find that it’s a really easy, quick cooking method. For recipes like truffle fries and Crispy Homemade Falafel , frying gets them cooked fast!

Notes on Ingredients

Choosing the right ingredients is key to making the perfect batch of truffle fries. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Russet potatoes – I like to use russets because they get crispier than other potato varieties.
• Vegetable oil – You’ll need a high smoke point oil for frying the potatoes. Canola or peanut oil also work.
• Truffle oil – Use a good one made with real truffles, not artificial truffle flavouring.
• Vegan Parmesan cheese – You can use homemade vegan Parmesan or store-bought; nutritional yeast is another option.
• Fresh parsley – Finely chopped for a pop of colour and freshness.
• Sea salt and black pepper

For Serving (Optional):

• Truffle aioli – You can make this by combining Vegan Mayo with truffle oil and lemon juice.
• Extra Parmesan
• More chopped parsley

How to Make Truffle Fries

Here’s a visual guide to the process of making these truffle fries.

Soak the fries.

• Prep the potatoes . Wash, peel, and cut the potatoes into ¼-inch thick fries. Soak them in cold water for 30 minutes to 2 hours, then drain and pat dry.
• Deep fry the potatoes . Heat the oil in a deep pot until it reaches 350°F. Fry the potatoes in batches for 8-10 minutes, or until they’re golden brown. Remove with a slotted spoon and drain on paper towels.

Add truffle oil and Parmesan.

• Season. Place the fries in a bowl and drizzle with truffle oil. Sprinkle with vegan Parmesan, parsley, salt, and pepper, then toss to coat.
• Serve . Plate the truffle fries and serve with your favourite dipping sauce and garnish with extra Parmesan and parsley, if desired.

Tips for Success

• Cut the fries to the same size . This will ensure even cooking and avoid some fries being under or overdone.
• Do not overcrowd the pot . It’s better to cook the fries in batches than to overcrowd them, which will lower the oil temperature and result in soggy fries.
• Dry the potatoes well before frying . Using a paper towel or kitchen towel, pat the cut potatoes dry to remove excess moisture. This will help them crisp up and avoid oil spatters when frying.
• Serve immediately . French fries are best when served hot and crispy right out of the oven or fryer!

Variations

We want the truffle flavour to be the star of the show, so I don’t recommend making big variations to the ingredients. But here are some switches you can make:

• Bake the fries . I share instructions for baking the fries in the recipe card below.
• Use the air fryer . The air fryer also works for this recipe! Start with my Air Fryer Potato Wedges or Air Fryer Shoestring Fries as your base, then add the truffle fry ingredients.
• Start with frozen fries . Cook them as directed on the package for a shortcut to truffle deliciousness.
• Serve with garlic aioli . Add freshly minced or mashed roasted garlic to vegan mayo and serve this with the truffle fries for dipping instead of truffle aioli.

Serving Suggestions

You can serve truffle fries as an appetizer, on their own as a snack, or as a side for things like Quinoa Burgers and Chopped Cheese Sandwiches .

How to Store and Reheat Leftovers

• Refrigerator : While this is definitely a recipe best enjoyed immediately, you can store leftovers in an airtight container in the refrigerator for 2-3 days. I do not recommend freezing this recipe, as the texture and flavour will be compromised.
• Reheating : To reheat fries, it’s best to use an oven, air fryer, or toaster oven rather than a microwave to maintain their crispiness. Preheat your oven to 400°F and spread the fries in a single layer on a baking sheet. Heat for 5-10 minutes, or until warm and crispy.

More French Fry Recipes

• Sweet Potato Fries
• Baked Carrot Fries with Harissa Tahini Dip
• Loaded Nacho Fries

Ingredients

• 2 large russet potatoes , or Yukon Gold for a creamier texture – about 500 g
• 2 cups vegetable oil , for frying or see baking method below – 480 ml
• 2 tablespoons white or black truffle oil , 30 ml
• ¼ cup grated vegan Parmesan cheese , 25 g
• 1 tablespoon finely chopped fresh parsley , 4 g
• ½ teaspoon sea salt , or to taste – 2.5 g
• ½ teaspoon black pepper , 1 g

For Serving (Optional):

• Truffle aioli , mix vegan mayo with truffle oil and lemon juice to taste
• Extra Parmesan
• More chopped parsley

Instructions

• Wash and peel the potatoes.
• Cut into thin fries, about ¼-inch thick. Try to keep them uniform for even cooking.
• Place the cut fries in a bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch.
• Drain and pat the fries completely dry with a clean kitchen towel.

Cooking Option 1: Deep Frying

• In a deep pot or Dutch oven, heat the oil to 350°F (175°C) using a thermometer for accuracy.
• Fry the potatoes in batches for 8-10 minutes until browned.
• Remove with a slotted spoon and drain on a paper towel-lined tray.

Cooking Option 2: Baking

• Preheat to 425°F (218°C). Line a baking sheet with parchment paper.
• For crispier baked fries, you can soak the cut potatoes in water for 30 minutes and dry them thoroughly.
• Toss the dried potatoes with 2 tablespoons of olive oil, salt, and pepper.
• Spread them in a single layer on the baking sheet, avoiding overcrowding.
• Bake for 20-25 minutes, flipping halfway, until crispy and golden.

Season and Finish

• Place the hot fries in a large bowl.
• Drizzle with truffle oil (start with 1 tablespoon and add more if needed).
• Sprinkle with Parmesan, parsley, salt, and pepper. Toss to coat evenly.
• Serve immediately with your favorite dipping sauce, like truffle aioli or garlic aioli. Garnish with extra Parmesan and parsley if desired.

Notes

• Refrigerator : While this is definitely a recipe best enjoyed immediately, you can store leftovers in an airtight container in the refrigerator for 2-3 days. I do not recommend freezing this recipe, as the texture and flavour will be compromised.
• Reheating : To reheat fries, it’s best to use an oven, air fryer , or toaster oven rather than a microwave to maintain their crispiness. Preheat your oven to 400°F and spread the fries in a single layer on a baking sheet. Heat for 5-10 minutes.

Truffle Fries

Ingredients

• 2 large russet potatoes or Yukon Gold for a creamier texture - about 500 g
• 2 cups vegetable oil for frying or see baking method below - 480 ml
• 2 tablespoons white or black truffle oil 30 ml
• ¼ cup grated vegan Parmesan cheese 25 g
• 1 tablespoon finely chopped fresh parsley 4 g
• ½ teaspoon sea salt or to taste - 2.5 g
• ½ teaspoon black pepper 1 g

For Serving (Optional):

• Truffle aioli mix vegan mayo with truffle oil and lemon juice to taste
• Extra Parmesan
• More chopped parsley

Instructions

• Wash and peel the potatoes.
• Cut into thin fries, about ¼-inch thick. Try to keep them uniform for even cooking.
• Place the cut fries in a bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch.
• Drain and pat the fries completely dry with a clean kitchen towel.

Cooking Option 1: Deep Frying

• In a deep pot or Dutch oven, heat the oil to 350°F (175°C) using a thermometer for accuracy.
• Fry the potatoes in batches for 8-10 minutes until browned.
• Remove with a slotted spoon and drain on a paper towel-lined tray.

Cooking Option 2: Baking

• Preheat to 425°F (218°C). Line a baking sheet with parchment paper.
• For crispier baked fries, you can soak the cut potatoes in water for 30 minutes and dry them thoroughly.
• Toss the dried potatoes with 2 tablespoons of olive oil, salt, and pepper.
• Spread them in a single layer on the baking sheet, avoiding overcrowding.
• Bake for 20-25 minutes, flipping halfway, until crispy and golden.

Season and Finish

• Place the hot fries in a large bowl.
• Drizzle with truffle oil (start with 1 tablespoon and add more if needed).
• Sprinkle with Parmesan, parsley, salt, and pepper. Toss to coat evenly.
• Serve immediately with your favorite dipping sauce, like truffle aioli or garlic aioli. Garnish with extra Parmesan and parsley if desired.

Video

Notes

• Refrigerator : While this is definitely a recipe best enjoyed immediately, you can store leftovers in an airtight container in the refrigerator for 2-3 days. I do not recommend freezing this recipe, as the texture and flavour will be compromised.
• Reheating : To reheat fries, it’s best to use an oven, air fryer , or toaster oven rather than a microwave to maintain their crispiness. Preheat your oven to 400°F and spread the fries in a single layer on a baking sheet. Heat for 5-10 minutes.

Nutrition

Truffle Fries https://jessicainthekitchen.com/truffle-fries/ May 16, 2025

This falafel burger recipe takes crispy falafel patties and piles them onto burger buns with all the fixings. They’re easy to make and great for meal prep too!

Veggie burgers are the classic vegan meal option—the one you’ll reliably be able to count on at most restaurants. But when you’ve been vegan for a while, all those plain burgers start to get boring! That’s why I love a homemade burger like this falafel burger recipe, which takes inspiration from my Crispy Homemade Falafel and puts it into convenient burger form!

Why This Falafel Burger Recipe Is a Weeknight Win

I can’t get enough of these falafel burgers! Here’s why we’ve been loving them so much lately.

• Big, bold flavour . What makes falafel so irresistible is the combination of herbs, spices, and chickpeas. Add in some punchy toppings like Pickled Red Onions and tangy Tzatziki or Tahini and you’ve got a delicious dinner!
• Easy to make . The burger mixture comes together quickly in the food processor, with no need to precook any of the ingredients. You also have the option of pan-frying or baking the patties, whichever is most convenient for you.
• Great for meal prep . Falafel burgers are perfect for meal prep. Make a batch on the weekend and store them in the fridge or freezer for quick and easy lunches or dinners throughout the week!

Notes on Ingredients

Here are the ingredients you’ll need to make these vegan falafel burgers. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Falafel Patties:

• Chickpeas – For ease and speed, we start with canned chickpeas rather than dried.
• Onion – Adds flavour and moisture to the falafel patties.
• Carrot – This isn’t a common ingredient in falafel, but it bulks up the patties and adds a touch of natural sweetness.
• Garlic
• Fresh parsley and cilantro – For herbaceous flavour and that signature green colour.
• Seasonings – Ground cumin, coriander, and cayenne, along with salt and pepper.
• All-purpose Flour – This binds the mixture together. You can use chickpea flour or a 1:1 gluten-free all-purpose flour instead.
• Baking powder
• Olive oil

For Assembly:

• Vegan burger buns – I like to use my Vegan Burger Buns .
• Lettuce – Any kind you like. Spinach would also work.
• Tomato
• Pickled red onion
• Vegan tahini sauce or hummus – Use store-bought or homemade versions like my Perfect Homemade Hummus or Roasted Cauliflower Hummus .

How to Make Falafel Burgers

Making falafel burgers at home is simple! Here’s a visual guide to show you the steps in the process.

Shape the patties.

• Make the falafel mixture . Pulse the onion, carrot, garlic, and herbs in a food processor until finely minced. Add the chickpeas, seasonings, flour, and baking powder, then pulse again to combine.
• Chill . Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes.
• Form the patties . Divide the falafel mixture into 4 portions and shape each into a burger-sized patty.
• Cook the patties . Follow the instructions in the recipe card for either pan-frying or baking the patties.

Add the tahini or hummus.

• Assemble the burgers . Lightly toast the burger buns. Spread tahini sauce or hummus on the bottom bun. Add the lettuce, a falafel patty, tomato, and pickled onion. Spread more tahini or hummus on the other half of the bun and place it on top.

Tips and Variations

• Don’t skimp on the oil . The key to a crispy patty is frying in plenty of oil. If you try to get away with less, you won’t have that crispy exterior, although the burgers will still be tasty.
• Don’t over-process the mixture . It’s important to pulse the ingredients a few times until they are well combined, but you don’t want to end up with a puree. Falafel has texture inside, so the mixture should be very finely chopped, not smooth.
• Use a cookie cutter for uniform size . If you want perfect circular patties, you can press the mixture inside a large round cookie cutter or biscuit cutter. Coat it with nonstick spray to keep the mixture from sticking to the edges.
• Make it spicy . Add minced jalapeño to your falafel mixture for some added heat.

Meal Prep Tips

There are a few different ways you can meal prep these falafel burgers. First, you can make the falafel patty mixture and store it in the refrigerator for up to 2 days. Then when you’re ready to eat, just form the patties and cook them. You can also form the patties, cover them, and refrigerate them until you’re ready to cook, or cook the patties and reheat them later.

Serving Suggestions

I love a side of Air Fryer Potato Wedges with my falafel burger, but to give them a little Mediterranean flair, I add a squeeze of lemon juice, a sprinkle of oregano, and crumble some Vegan Feta Cheese over the top. This Jennifer Aniston Salad would also be an excellent side, as would Tabbouleh .

How to Store and Reheat Leftovers

• Refrigerator : Store leftover falafel burger patties in an airtight container in the refrigerator for up to 3 days.
• Freezer : You can freeze the falafel patties cooked or uncooked. Either way, wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container and store for up to 3 months.
• Reheating : To reheat frozen falafel burgers, thaw them in the refrigerator, then warm them in a skillet coated with cooking spray. If you froze your patties before cooking them, follow the original recipe instructions for cooking in the oven or stovetop.

More Vegan Burgers

• Vegan Quinoa Cauliflower Burgers
• Easy Grillable Veggie Burgers
• Vegan Quinoa Beet Burgers
• Quinoa Burgers

Ingredients

For the Falafel Patties:

• 1 can chickpeas, drained and rinsed , 15 oz, 425 g
• 1 small onion , roughly chopped – about 100 g
• 1 medium carrot , chopped – about 60 g
• 2 cloves garlic , minced – about 6 g
• ½ cup fresh parsley , roughly chopped – 15 g
• ½ cup fresh cilantro , roughly chopped – 15 g
• 1 teaspoon ground cumin , 2 g
• 1 teaspoon ground coriander , 2 g
• ¼ teaspoon cayenne pepper , optional – 0.5 g
• 4 tablespoons all-purpose flour , or chickpea flour for gluten-free – 30 g
• 1 teaspoon baking powder , 5 g
• Salt and pepper , to taste
• 2-3 tablespoons olive oil , for cooking – 30 – 45 ml

For Assembly:

• 4 vegan burger buns
• Lettuce leaves
• Tomato slices
• Pickled Red onion slices
• Vegan tahini sauce or hummus , store-bought or homemade

Instructions

• In a food processor with a blade attachment combine onion, carrot, garlic, parsley and cilantro. Pulse until all ingredients are finely minced. You may need to stop a few times and scrape the sides with a spoon.
• Add chickpeas, cumin, coriander, cayenne (if using), salt and pepper, flour (or chickpea flour), and baking powder to the minced vegetables. Pulse until combined but still slightly chunky. Avoid over-processing to keep some texture.
• Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes (this helps it firm up).
• Remove the falafel mixture from the fridge. Divide into 4 equal parts and shape each into burger-sized patties (about 1/2-inch thick).
• Heat olive oil in a non-stick pan over medium heat.
• Place patties in the pan, cooking 3-4 minutes per side until golden brown and crispy on both sides. Alternatively you can bake the patties in the preheated to 400F (200C) oven for 20 minutes. Use a parchment lined baking sheet and lightly spray or brush patties with oil before baking.
• Remove from heat and set aside.
• Toast the burger buns lightly.
• Spread a generous amount of tahini sauce or hummus on the bottom bun.
• Layer with lettuce, falafel patty, tomato slices, red onion slices.
• Spread more tahini sauce or hummus on the top bun and place on top.

Notes

• Refrigerator : Store leftover falafel burger patties in an airtight container in the refrigerator for up to 3 days.
• Freezer : You can freeze the falafel patties cooked or uncooked. Either way, wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container and store for up to 3 months.
• Reheating : To reheat frozen falafel burgers, thaw them overnight in the refrigerator, then warm them in a skillet coated with cooking spray. If you froze your patties before cooking them, follow the original recipe instructions for cooking in the oven or stovetop.