Falafel burgers in a pitta bread with salsa

Falafel burgers

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(473 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
  • Vegan

Nutrition: per serving

  • kcal161
  • fat8g
  • saturates1g
  • carbs18g
  • sugars1g
  • fibre3g
  • protein6g
  • salt0.36g
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  • 400g can chickpea, rinsed and drained
  • 1 small red onion, roughly chopped
  • 1 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, to serve
  • 200g tub tomato salsa, to serve
  • green salad, to serve


  1. Drain a 400g can chickpeas and pat dry with kitchen paper.

  2. Tip into a food processor along with 1 small roughly chopped red onion, 1 garlic clove, handful of flat-leaf parsley, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp harissa paste or chillli powder, 2 tbsp plain flour and a little salt.

  3. Blend until fairly smooth, then shape into four patties with your hands.

  4. Heat 2 tbsp sunflower oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden.

  5. Serve with toasted pitta bread, 200g tub tomato salsa and a green salad.

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Comments, questions and tips

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13th Oct, 2018
you cannot use tinned chick peas! For falafel you use uncooked peas that have been soaked overnight. Check anywhere, you'll see I'm right. cooked chick peas will fall to pieces.
Lois Butler's picture
Lois Butler
27th Sep, 2018
After blending the mix was rather wet and hard to shape by hand. In the end used a tablespoon to put them into the pan and they then soon started to hold their shape better. I agree about the blandness so I added a small amount of tumeric which livened them up plus extra red onion and chilli. Served with khubz, spinach and sliced sping onion they made for a yummy dinner!
10th Aug, 2018
After seeing other comments I doubled the spices and harissa pasta in the recipe and also baked them in the oven to prevent them from crumbling. Very tasty and I'd make them again - without extra spices etc I think they would have been a bit bland.
28th Jul, 2018
These were delicious. I used chilli powder, rather than harissa and didn't seem to have problems with crumbling although it did take a while to shape the patties and make sure they were holding together...
15th Jul, 2018
Don't know how everybody else managed to make these. They just crumbled in the frying pan for me after frying for over the double suggested time. Impossible to lift out of the pan without them breaking up everywhere. Appalling recipe.
13th Oct, 2018
Because this recipe makes a vital error and suggests tinned, cooked chick peas. You cannot use these. Soak the peas overnight and use them uncooked. They'll work a treat. Check all the hundreds of other recipes for falafel. All but 1 or 2 badly informed recipes will say you must use uncooked chick peas.
1st May, 2018
Excellent recipe but it is missing salt to enhance flavour.
6th Mar, 2018
I thought these were really tasty. They made 4 quite thin burgers (very sticky and hard to shape! Would maybe put the mix in the fridge for a while before shaping next time) I had 1, so did my son and my partner had 2 in a wholemeal pitta with salad and tahini dressing and roasted vegetables couscous on the side. I'd have garlic yoghurt with them in future
24th Feb, 2018
These falafel stuck really well together and I decided to bake them rather than fry, as knowing my luck they would crumble in the pan. I doubled the amount of spices and they came out really tasty. This recipe made six standard size falafel so I agree that they wouldn't quite stretch to four people, maybe 2-3. Served in a pitta with lettuce and salsa.
21st Feb, 2018
Very bland, even with double the spices!


9th Mar, 2018
Can you freeze these?
goodfoodteam's picture
12th Mar, 2018
Thanks for your question. We think these falafel hold together better if not frozen. All our freezable recipes are marked with a blue star above the nutritional information. Hope that helps in future.
Hannah Vasey's picture
Hannah Vasey
27th Dec, 2017
Can I freeze these and re-heat in an oven?
goodfoodteam's picture
27th Dec, 2017
Thanks for your question. We think these are better served fresh. They'll hold their shape better. Our recipes that work really well in the freezer are marked with a blue star above the nutritional information.
29th Dec, 2016
Can these be frozen?
goodfoodteam's picture
29th Dec, 2016
We think these are better when not frozen. We always include any freezing information above the nutrition and mark a dish as freezable if we think it will give good results when defrosted and reheated. Hope that helps.
24th Aug, 2016
In the calorie count is the pitta bread also counted or is that an extra?
goodfoodteam's picture
1st Sep, 2016
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.
14th Feb, 2016
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!!
18th Aug, 2015
Could I freeze them?


6th May, 2018
These are delicious and easy, however I find if you put everything in the food processor at the same time it can get sticky and stodgy. Adding the onions after blending the rest will stop this happening and make them much easier to make patties.
ewuska75's picture
26th Mar, 2018
Delicious burger and soooo easy to make! I added about 150g of grated beetroot and tossed it in breadcrumbs before putting in the pan - made it nice and moist! Will definitely make them again!
30th Sep, 2015
Made mine with gluten free flour and served in gluten free flat sandwich thins. Slightly wet to handle but cooked beautifully!
20th Jul, 2014
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!!!
10th Jul, 2014
Delicious served with cucumber raita like this: http://www.bbc.co.uk/food/recipes/cucumberandmintraita_67787
20th Nov, 2013
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 :)
17th Jul, 2013
- 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.