Falafel burgers

Falafel burgers

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(396 ratings)

Prep: 10 mins Cook: 6 mins

Easy

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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Ingredients

  • 400g can chickpea, rinsed and drained
  • garlic clove, chopped
  • handful of flat-leaf parsley or curly parsley
  • 1 tsp ground cumin
    Cumin

    Cumin

    q-min

    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

Method

  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 (399)

marychef's picture
5

We served these with guacamole and natuaral yoghurt as well as the tomato salsa, also added sweet potato wedges. We will definitely make these again. Filling yet light - cheap as well which is always a bonus!

janetdeath's picture
5

These were really good. As another reviewer suggested, I baked them instead of frying. I also grilled them a bit on both sides to make them crispy.

emmawemma's picture
4

Very easy to make. I doubted they would stick together whilst frying so put in the fridge for 30mins first. They were quite sturdy though, so probably would have been fine. This would serve 4 small stomachs, but I think this is more of a 'serves 2' dish.

noodlenest's picture
5

These were amazing! Made these last night using Loustar14's suggestion of baking instead of frying - what a great idea! I made these with parsley instead of corriander, and I didn't have any ground corriander so I left that out but they were still thouroughly delicious! Served them in garlic and herb pitta breads with fresh salad and sauerkraut - really delicious!

sjyoungs's picture
5

Yummy, I used a whole onion and they were great. I have also frozen them, which worked well, i defrosted them before cooking.

monkeypig87's picture
5

...forgot to rate these, sorry.

monkeypig87's picture
5

I made these this evening for me and my mum and they were fantastic and full of flavour!! Served them in pita breads with green salad and salsa like suggested. Would be lovely with hummus too. Have to admit I'm a bit of a spice freak so I added extra of just about everything, and I also fried them in fry-light, making them even healthier :) Will make this on a regular basis for sure, especially as they were so quick and easy.

bevdownes's picture

Lovely recipe, made for some veggie friends with homemade tomato salsa, pitta and homous. The first time I made them I blended them too much, it's important to keep some fine 'bits' in there for the texture.

I also think they need salt and a bit more spice than the recipe says, but making them to suit your taste is really easy.

moosepup79's picture
5

Superb recipe, and one which will become a regular in our house. I made the mixture into eight mini burgers (just because I thought that might work a little better when stuffing into pitta), and served with the recommended salsa, salads and also a bit of roasted garlic mayo on the side. Really delicious, and easy with it.

mojitobabe's picture
4

Yummmmmmmmmm... very easy to make

rkvizor's picture
5

Absolutely perfect. I hadn't read the onion comments and used 1/2 of a white onion and it was great, though as i do prefer red onions, I think i would use this next time.

camp_lion's picture

Love these burgers, they're so easy to make and much nicer than the shop bought falafel. Even my meat eating boyfriend likes them, so they must be good. We tried BBQ-ing them at the weekend but it didn't go too well so I think I'll stick with the frying.

fubsymum's picture
5

very easy and very delicious! I made the falafel mix into smaller balls and then served them without the pittas as a finger food at a picnic - they went down a treat.

pinkpinkuk's picture
5

A recipe even I can make - and my very picky boyfriend tasted some and suggested I make some for him next time. Wow!

wild_ice's picture
5

Loved it! So easy to make! I used coriander pita's and yogurt with mild salsa and loads of salad. I don't have a blender so I had to use a potato masher which made the burgers chunky.

Londongirly's picture
5

This recipe worked so well and was so simple!!! Used coriander instead of parsley as I prefer it and also think it works better in Mediterranean recipes. My patties must have been small as I made 7 of them which left some for lunch the next day - also very delicious cold! Served them in pitta with tzatziki - a real winner!

loustar14's picture
4

Just made another batch of burgers but this time following the recipe, frying them instead of baking them as I have done before. They had a completely different taste and i'm now torn over which method to use in the future... i'll have to try both again as an excuse to find out which I prefer!!

notmum's picture
5

These are scrummy...I guessed at the quantity for red onion and harrissa as I didn't have the magazine to refer to....I should have read the reviews and then I would have known!I served with home made pitta bread and a tomato and chilli salsa from another recipe on here and they were so delicious...hubbie was still enthusing about them today.

babybarbarella's picture

Will definitely be trying these. Going to make some tzatziki to go with them. Think they'd be wonderful with tzatziki, houmous, cherry tomatoes and lettuce....mmmmmmm

feefee990's picture
5

i cooked these last night for myself and my fussy eater husband and to my surprise husband ate them all and then refused a pudding !
To add to my surprise today he commented how nice they were !
i have to admit though I didnt tell him ( and he didnt ask ) that they contained chickpeas till he had taken a bite.
He professes not to like chickpeas.
I agree about the missing onion but I was lucky because I have the Goodfood magazine where the recipe originally appeared.Also I did add a little more flour then the recipe mentions partly because I was out of kitchen paper so couldnt dry the chick peas.

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