Falafel burgers

Falafel burgers

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(460 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, questions and tips

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suzlovescake
10th Aug, 2018
4.05
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.
lizleicester
28th Jul, 2018
5.05
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...
Sambird91
15th Jul, 2018
1.05
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.
littlechefmo
1st May, 2018
4.05
Excellent recipe but it is missing salt to enhance flavour.
ruaridhsmum
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
flauffy
24th Feb, 2018
5.05
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.
Handsonlearning
21st Feb, 2018
1.05
Very bland, even with double the spices!
Leleni
7th Nov, 2017
3.05
Wet and not as flavoursome as I was hoping. And I don't think there's any way that could serve 4. Two of us finished it off and we're not particularly big eaters.
t_hipster18
11th Sep, 2017
4.05
Loved the outcome but found that the frying time wasn't long enough and the burgers were too soft - put them in the oven to bake for a few minutes and they were great!
vintagemunchkin
2nd Sep, 2017
5.05
Liked this a lot, will make it again.

Pages

Cp1973
9th Mar, 2018
Can you freeze these?
goodfoodteam's picture
goodfoodteam
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
goodfoodteam
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.
karengould
29th Dec, 2016
Can these be frozen?
goodfoodteam's picture
goodfoodteam
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.
GraceOlivia606
24th Aug, 2016
In the calorie count is the pitta bread also counted or is that an extra?
goodfoodteam's picture
goodfoodteam
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.
Veggiecookingbe...
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!!
gillysk
18th Aug, 2015
Could I freeze them?

Pages

landman02
6th May, 2018
5.05
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
ewuska75
26th Mar, 2018
5.05
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!
euanlaing
30th Sep, 2015
Made mine with gluten free flour and served in gluten free flat sandwich thins. Slightly wet to handle but cooked beautifully!
joanna1972
20th Jul, 2014
5.05
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!!!
Whiphound
10th Jul, 2014
5.05
Delicious served with cucumber raita like this: http://www.bbc.co.uk/food/recipes/cucumberandmintraita_67787
Jade_82
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 :)
HB3
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.