Falafel burgers

Falafel burgers

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(390 ratings)

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

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

    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

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  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, questions and tips

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Comments (396)

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.

rebeccafoxley's picture

We enjoyed this recipe, we used 1 small white onion, 1 1/4 tsp coriander 1 1/2 tsp cumin, 3 garlic cloves and a pinch of chilli powder, I also had to add 1 tbsp water when mixing as it was a little dry, they turned out lovely

marianne_voogt's picture

I added an egg, spices and lemon juice. I did not have time to let them rest for a few hours (to make them more sturdy, so they would not fall apart) so I turned the heat to medium and let them fry for quite some minutes without touching or turning them. Once the one side was brown and crispy enough, they were sturdy and could be turned over.
They tasted delicious.

SianMP's picture

So easy and very tasty! As others have said, be generous with the spices.

I served them up in pittas with tahini, dill pickles and green salad. Will definitely be using this as a regular!

Umbrellorange's picture

Love these! They will need MUCH more spices than the recipe calls for, though. I added a lot of pepper, salt, chili flakes, paprika powder, ground cumin and a pinch of ground cinnamon, as well as the zest of 1 lime.
Also, i covered the patties in cling film and left them to rest in the fridge for 2 hours, this make them much firmer and will prevent them from falling apart whilst cooking!

Works very well with yoghurt-cucumber dressing (Greek yoghurt, chopped cucumber, dill and some ground garlic)!


Questions (12)

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 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 :)

hazbaz'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.

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