Falafel burgers

Falafel burgers

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(357 ratings)

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Cooking time

Prep: 10 mins Cook: 6 mins

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
161
protein
6g
carbs
18g
fat
8g
saturates
1g
fibre
3g
sugar
1g
salt
0.36g

Ingredients

  • 400g can chickpeas, rinsed and drained
  • garlic clove, chopped
  • handful of flat-leaf parsley or curly parsley
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1⁄2 tsp harissa paste or chilli powder
  • 2 tbsp plain flour
  • 2 tbsp sunflower oil
  • toasted pitta bread
  • 200g tub tomato salsa, to serve
  • green salad, to serve
  • 1 small red onion, roughly chopped

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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.

Recipe from Good Food magazine, March 2008

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Comments

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kfurber's picture
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wow!!! made this as a throw together supper as we had nothing in the house. turned out to be a spectacular supper!! these stick together beautifully and fry very well. the flavour just as the recipe specifies is as good or better than shop bought falafel and the texture is preferable. amazing! Other half has already requested I make these again very soon!

ms_diva88's picture
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So quick, easy and tasty! Much nicer than some shop-bought varieties too. Looking forward to experimenting with different storecupboard items to create something totally different each time

motherinferior's picture
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These burgers are fantastic sliced and put in a tortilla wrap with low fat cream cheese and carrot for a really filling packed lunch.

oscarpoppy's picture

I have done this recipe many times and often adapt to suit different tastes, adding the juice of a lemon and fresh coriander instead of parsley works everytime

deadtall's picture
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Good flavour, but make sure you don't over process the ingredients, my first attempts were a bit pasty, they need to be roughly chopped.

kdarlington's picture
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I added 2 tbsp of sunflower oil to the falafel mix, it makes them moister after cooking. Also, it definitely needs the onion, without there is little change in texture and though the flavour is good the same texture gets very boring.

elenav85's picture
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Really quick and easy to make and taste great!!

carolinegoodfood's picture
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Easy to make and works well as an alternative quick lunch to a sandwich. Tasty, but wouldn't serve as anything special.

amyxmoo's picture
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Fantastic, tasty, quick, easy AND healthy! normally buy falafel mix but I realize now (as I am sure many of you have) that that is pointless as its nicer to make is fresh and doesn't take much longer! the list of short ingredients is also good. making it affordable too!!

daisyleo's picture
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I made these last night, Sometimes it's hard to please everyone (I live with 2 veggies and 2 committed carnivores) but these were popular with everyone! the texture is better than alot of bought veggie food, and the harissa paste gives a lovely little kick. Will be making these again soon!

mollymango's picture
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Loved these, as did my guests. Next time I might make a larger batch and add a little more spice, but all in all very tasty!

normajean_moynihan's picture
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On a super low fat diet so made these for dinner without the pitta. Followed the recipe bit used fresh coriander and dried parsley, used chilli powder (half a teaspoon each of hot and mild) and they were wonderful. I sprayed them with spray oil and cooked in fan oven at 180oC for twenty mins turning half way through. I made them into small balls (9) and used a hand blender to mix it leaving some lumps in it.

Served with crunchy salad with feta cheese and a yogurt and mint dip.

Haven't stopped raving about it all evening. Will defiantly make again

ninabuckley's picture
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I'm sorry but It's lacking in flavour for me maybe more spices next time and coriander instead of parsley

lhea-ibiza's picture
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I found I needed a bit more of all the spices and they needed more than 3mins each side and mine where much thinner than in the pic here. I added a yogurt garlic sauce and added sweetcorn along with the salad in the pita…. as this is how Ive had it served by Moroccans. Next time Ill be putting them in a wrap as the pitas always break and its so frustrating!

poiuytoslo's picture
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An enjoyable meal!

sallymoonbeam's picture
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These are really easy to make and so delicious. Being low-fat is a real plus.

splodgemeister's picture
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I don't have a food processor so decided to use a hand blender, unfortunately it took ages to "whizz" the ingrediants and the resulting mixture was sloppy and hard to shape. That said, they were really delicious and I would definitely make them again. I served them in wholemeal pittas with a good dollop of tzatziki. Yummy! Me and my boyfriend had two salad/burger filled pittas each so I can't see that sharing this between four people would provide a very big or satisfying meal - but then again maybe we're just greedy!!

ruthiesw's picture
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These were so simple to make. I added a medium-small brown onion to the food processor with the other listed ingredients and the consistency of the mix was perfect for shaping and then frying. I served this with a home made salsa of tomatoes, red onion, coriander and lime juice. I also made a garlic yoghurt sauce. The flavours all worked wonderfully together, though I think I under seasoned the falafel burgers so would add a little more salt next time.

litdog's picture
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These are delicious - as long as you serve them with the right stuff. After trying with creme fraiche with harissa stirred in (don't bother), I tried the falafel in a wrap with tzatziki and tahini, and they were AMAZING.

This is now one of my most favourite, quick and easy suppers. I add two cloves of garlic instead of one, and a whole teaspoon of harissa as I prefer the strong taste.

Really good, and I make them in advance and take them out of the fridge just before I fry them.

jessicarichardson's picture
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I picked this falafel recipe over others because there was no egg required and no comments left about them falling apart when frying. I wasn't disappointed. These were not only tasty but also quick and really easy to make.
Didn't have any ground coriander and only used half the onion but kept everything else the same. We put ours in pitta breads with grated carrot, lettuce and served with either minty yoghurt or hummus. Definitely going in the binder to make again. Might put a bit more spice in next time.

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