Falafel burgers

Prep: 10 mins Cook: 6 mins


Serves 4

A healthy burger that's filling too. These are great for anyone who craves a big bite but doesn't want the calories

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal161
  • fat8g
  • saturates1g
  • carbs18g
  • sugars1g
  • fibre3g
  • protein6g
  • salt0.36g
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  • 400g can chickpea, rinsed and drained
  • garlic clove, chopped
  • handful of flat-leaf parsley or curly parsley
  • 1 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp ground coriander
  • 1⁄2 tsp harissa paste or chilli powder
  • 2 tbsp plain flour
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • toasted pitta bread
  • 200g tub tomato salsa, to serve
  • green salad, to serve
  • 1 small red onion, roughly chopped


  1. Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.

  2. Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden. Serve with toasted pittas, tomato salsa and a green salad.

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Comments (400)

Ptpeaty's picture

Have made these several times following this recipe and they are very good. When you consider the cost too, they became even tastier! Do not over whiz the mix in the blender otherwise it becomes too smooth. Takes me around ten minutes to make the mix up. Every bit as good as a meat burger and a fraction of the price.

veggie0517's picture

Really enjoyed this recipe, easy to make and quick too. Like other people have said the serving is too small for 4 people, more like 2-3 people with some salad and a side.

Doubled up on the spices and - second time round - made sure not to blend it too much in the food processor so it still had chunks of herbs and veg for a nicer texture.

I also put it in the fridge for a while to firm up and this made shaping them much easier. They stayed in shape while frying off and did not become crumbly.

pinkkann's picture

Couldn't fault the recipe. The burgers tasted lovely and I only used 1tbsp of oil to cook them with. I served with pitta bread, salad and a fresh green chill and tomato salsa. I was going to serve with baked sweet potato chips instead of the pitta but I forgot. I'll try that next time.

sammarie's picture

These were really, really good... but only 4 stars because the basic recipe above needs tweaking. I followed a lot of the advice below: doubled all the spices, added juice of a lime and added fresh coriander too. I also used brown rice flour instead of plain flour (only because I didn't have any) and baked them in the oven for 20-25mins. The end result was delicious and I'll definitely make them again. Note the four patties/burgers aren't, in my opinion, sufficient for four people as a main meal. We had two each in half-pitta breads with salad and they were filling, but I'd have felt one wouldn't have been enough.

xdanicx's picture

Tasty recipe. Made into 6 smaller burgers to serve three. Even that wasn't quite filling enough so would definitely recommend something on the side!

Rebekah_Claire's picture

These are a definite favourite, great served with homemade guacamole. I freeze the remainders and when ready to eat; oven bake them, they're lovely any way you cook them.

suzlovescake's picture

We found them tasty but the smooth texture was too soft for our liking in this recipe. If I were to do it again I would keep the texture a bit rougher but then I don't know if it would hold together when frying.

ellenmac92's picture

These are amazing! Made them twice now, as the recipe said the first time they were delicious, but for the second round I doubled the spice and added a handful of coriander. Served with pittas, spicy fresh tomato salsa and some salad. Sooo good.

deedee7's picture

these are delicious I've made these quite a few times now, I would say double up on ingredients as you don't get many out of the mixture, but that could be down to my size of patties. great for a quick healthy tasty dinner.

ravingone's picture

Tried these tonight for the first time . Normally a meat eater but these were gorgeous . I doubled up on the spices as mentioned. Definitely have these again!!

gillysk's picture

Could I freeze them?

rubyloula's picture

Delicious and easy to make! Made of a couple of amendments: I doubled up on the harissa paste and spices, and added a handful of fresh coriander along with the parsley. I also rolled into small golf ball sized balls and baked them.

mrsskellers's picture

Horrible, dry & tasteless. Really didn't enjoy these and neither did my family. I even doubled up on the spices as some of the reviews on here but it made no difference.

ClaireMG's picture

Doubled the spices as suggested. Rolled into balls instead of burgers. And oven baked instead of fried. Yummy :)

pieshop's picture

Made these for the first time last night. I would agree with others. You do need to definitely double up on the spices and garlic and add lemon juice. A hit with the family otherwise. Next time, i'll add more spices and lemon juice.

emzypops86's picture

cheap and easy along with healthy! my young children 6 and 3 don't like salsa so i skipped this. i filled the pitta bread with hummus, wild rocket and a home made tzatziki for me. i served it with home made coleslaw and it went down a treat :) we love this meal!

freezingspark's picture

Great tasting falafel. I added more coriander but that's just personal preference and like previous users, didn't use as much oil because the tinned chickpeas add quite a lot of moisture.
Baked in the oven for 15-20 mins to make them slightly healthier. Delicious!

joanna1972's picture

Doubled everything as we are a hungry family...added a bit more spices as we do love a kick and served with Tabbouleh (also found on GF) and pitta. Despite reservations from the 17yr old confirmed carnivore boy, these were voted as fabulous by all! Left the patties in the fridge after making for a few hours, more from a time management perspective than necessity, and fried until golden. None of the dryness that I have found with pre-made falafel. Absolutely delicious!!!

kj5390's picture

I loved this recipe! I baked mine in the oven for 20 minutes instead of frying and it worked really well.
I used 2 tsp cumin, 2 tsp coriander paste, 1 1/2 tbsp flour, lots of parsley and 2 teaspoons of Harissa paste. I also left them wrapped in cling film in the fridge for a few hours first.

gg_cooks's picture

Loved it. Added some tahini dip in the pitta for that authentic taste.


Questions (14)

GraceOlivia606's picture

In the calorie count is the pitta bread also counted or is that an extra?

goodfoodteam's picture

Hi Grace, the calorie count does include the pitta. If there are items not included in the calorie count we always include this in brackets in the nutrition box. Thanks for your question.

Veggiecookingbeginner's picture

So I didn't try doubling the spices as I didn't read the comments first time round, this may help sort out the lack of taste. However my falafel didn't go that nice browny colour you'd expect but very green! How would I stop this, I definitely didn't miss out Any of the ingredients? Maybe I'll bake them next time, if so what temp and how long? the consistency was a little too wet would I just add a little more flour? Also I used tinned chickpeas, the can with water weighed 400g however after draining the tin states it is only 240g, is this what the recipe means or should I use two cans? Also should I cook the chickpeas seperatley before, I wasn't sure? As you can tell they weren't a success, please help!!

gillysk's picture

Could I freeze them?

AliceLouisaPearce's picture

Can these be frozen? Either cooked or before cooked?

rubyloula's picture

I froze them before cooking. Didn't shape before freezing, just bunged the lump of mixture into a piece of clingfilm and stuck it in the freezer. Then on the day of cooking popped them in the fridge for a few hours to thaw out before shaping and cooking. Once thawed they were a little too moist but I baked in the oven so it wasn't a problem as that dried them out a little. If you're frying you could bake in the oven to dry out a little before frying I guess?

AliceLouisaPearce's picture

Could these be frozen?

bristolren's picture

Although the flavour of these was lovely, (I did add coriander instead of parsley) but they broke up in the pan? Shouldn't there be something to bind them? What did I do wrong?

gg_cooks's picture

Did you let your chickpeas drain well? If they are too moist out of the food processor then you might need more flour.

Umbrellorange's picture

It would be better to set the patties in the fridge before cooking. After shaping them, i put them in the fridge for at least 2 hours. This will 'firm' them up and will prevent them from falling apart in the pan!

mandyb14's picture

Could a stick blender be used instead of a food processor?

deedee7's picture

a little late reply for this comment, i used a normal blender for my mixture it turned out fine, I left some lumps in it for texture. they were really tasty

cookiecranham's picture

how do chop onions without crying?

joandrod's picture

If I have to do a load of onions I wear a snorkel mask. I call it Notting Hill cookery, lol

last edited: 09:28, 28th Nov, 2013

Tips (5)

euanlaing's picture

Made mine with gluten free flour and served in gluten free flat sandwich thins. Slightly wet to handle but cooked beautifully!

joanna1972's picture

Ignore the method here...I have blended all together and found it very wet, hopefully not too much of an issue as they're in the fridge for tomorrows dinner and hopefully will firm up, but boy what a mess in the shaping!! Due to a broken large food processor the first time I did this I did it with a mini blender, chick peas in batches then all the other 'wet' ingredients as much as the chopper could deal with and into a bowl. Spices and flour in and the end, then get your hands in...you have much more control over the texture!!!

Jade_82's picture

Seriously good ... tastes great with salad and salsa on wholemeal wraps although i add extra garlic and crushed chillis or chilli powder and found that 1tbsp of flour was enough plus for an extra healthy option swapping the oil for half a beaten egg holds the mix together just as well :)

HB3's picture

- Can be made ahead pausing between steps 1 and 2. Store falafels in the fridge on a tray covered in clingflim. Can be individually wrapped and frozen.

- I added 1-2 tsp of harissa paste and the juice of 1/2 a small lemon. This gave a better flavour.

- I processed all ingredients but the parsley in 'pulse' bursts. It was smoothish with chunks of chickpea. I then added the parsley and gave it two more bursts. This gave it texture (as it was not processed to be completely smooth) and held together well.

- I used 150g/200g dried chickpeas to keep costs down and prepared them the day before.

- It made 12 small patties to feed 4 people and was served with guacamole, chive mayo and wedges for supper. I cooked them in a non-stick frying pan with a lid. I found the oil burnt the bottoms so omitted with the second batch.

- If you want added crunch to the outside, they can be rolled in fine breadcrumbs or crushed cream crakers/water biscuits or finely ground rice krispies.