Falafel burgers in a pitta bread with salsa

Falafel burgers

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(532 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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Faith Bush's picture
Faith Bush
30th Jun, 2019
Had this instead of a takeaway, doesn't take long very nice, always season extra
Claire Joy's picture
Claire Joy
23rd Apr, 2019
Oh dear, there must be something the cook forgot to write into this recipe. Going veggie for a while and gathered some recipes over the weekend...this is the first one I tried tonight. Followed it to the letter and it was bland and wet and didn't cook. Had to add a lot more flour to even form a patty. Will be coming up with my own recipe I think!
24th Mar, 2019
Made these this afternoon really tasty. Quite easy to make I took people’s advice by doubling the spices. I also put humous in the pitta bread and served with hallumi cheese it was really yummy. Will definitely make again.
9th Feb, 2019
This worked just fine for me using canned chickpeas, thoroughly dried and mashed by hand rather than using a food processor (I don't have one). I chopped the onion and garlic very very finely and added spinach as I didn't have the herbs listed in the ingredients. It did need a top up of the spices compared to the recipe to give it enough flavour and I also found that a light dust of flour on the burgers before I put them in the pan gave them a nice crunchy outside. They stayed together perfectly. I will be using this recipe again as it was so easy.
Winston Hubert-...
18th Jan, 2019
Delicious! Substituted the falafels for a beef patty and the pitta breads for burger buns! Went down a treat! Will definitely be following this recipe again!
Jennifer Durant's picture
Jennifer Durant
12th Jan, 2019
Recipe is wrong somewhere! I used dried chickpeas and soaked over night then blitzed (do not cook beforehand as recommended here, great tip)! Followed the rest of recipe, we tasted before shaping the mix and it was so bland. I must have more than quadrupled the spices, easily. Chucked in tons of fresh parsley/coriander/onion/garlic/curry powder and paprika for some spice ~ finally some flavour!! Definitely taste the mix before shaping into balls and cooking. Another thing is if using dried chickpeas 400g is way way too much we ended up with A LOT of falafels. We rolled them into 40 odd bitesize balls and have froze for many many lunches. Either find a better recipe or downsize the amount of dried chickpeas and add lots of flavour. I'm normally a whizz in the kitchen so will wing it next time.
Adrienne Cirillo's picture
Adrienne Cirillo
9th Jan, 2019
Don't make this RECIPE!!! I chose it because it had high reviews and it used canned chicken peas, which is unusual because they don't usually work. There is a reason for that. When I tried to pan fry them, the mix just eroded into a paste in the oil. I salvaged what I could and baked them, but they're just mush. BBC should remove this recipe, as it is completely impossible. Very annoyed.
17th Dec, 2018
Really delicious! I always add loads more curly parsley and chilli. Really delicious in a pitta bread with salad, salsa and cheese. Very quick and easy. Great go to recipe.
25th Nov, 2018
Added an egg and made sure plenty of spice. Used dried chick peas (not tinned), soaked, cooked and dried. Worked out brilliant - done before with tinned chickpeas and doesn't compare.
Meg Hudson's picture
Meg Hudson
18th Nov, 2018
Super easy and absolutely delicious! I served mine with a zesty homemade guacamole and olives- yum!


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.
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