Falafel burgers

Falafel burgers

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(403 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
  • 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
  • 200g tub tomato salsa, to serve
  • green salad, to serve
  • 1 small red onion, roughly chopped


  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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21st Apr, 2017
I made this mix up with double the amount of spices and harissa but it was still not that flavoursome enough for mine and my families taste. Chick peas are very bland so need lots of spices and garlic. Made a double batch up today and have added tablespoons of coriander and cumin and instead of harissa added chilli flakes. We put harissa paste on them when cooked. I also made a tahini sauce which goes well with them.
5th Jan, 2017
Surprisingly the kids loved these burgers. So on that note I will be making them again.
7th Sep, 2016
Have made these several times following this recipe and they are very good. When you consider the cost too, they became even tastier! Do not over whiz the mix in the blender otherwise it becomes too smooth. Takes me around ten minutes to make the mix up. Every bit as good as a meat burger and a fraction of the price.
20th Aug, 2016
Really enjoyed this recipe, easy to make and quick too. Like other people have said the serving is too small for 4 people, more like 2-3 people with some salad and a side. Doubled up on the spices and - second time round - made sure not to blend it too much in the food processor so it still had chunks of herbs and veg for a nicer texture. I also put it in the fridge for a while to firm up and this made shaping them much easier. They stayed in shape while frying off and did not become crumbly.
27th Jun, 2016
Couldn't fault the recipe. The burgers tasted lovely and I only used 1tbsp of oil to cook them with. I served with pitta bread, salad and a fresh green chill and tomato salsa. I was going to serve with baked sweet potato chips instead of the pitta but I forgot. I'll try that next time.
21st Jun, 2016
These were really, really good... but only 4 stars because the basic recipe above needs tweaking. I followed a lot of the advice below: doubled all the spices, added juice of a lime and added fresh coriander too. I also used brown rice flour instead of plain flour (only because I didn't have any) and baked them in the oven for 20-25mins. The end result was delicious and I'll definitely make them again. Note the four patties/burgers aren't, in my opinion, sufficient for four people as a main meal. We had two each in half-pitta breads with salad and they were filling, but I'd have felt one wouldn't have been enough.
25th Apr, 2016
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!
10th Mar, 2016
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.
6th Mar, 2016
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.
27th Feb, 2016
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.


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?
2nd Mar, 2015
Can these be frozen? Either cooked or before cooked?
28th Jun, 2015
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?
27th Feb, 2015
Could these be frozen?
13th Dec, 2013
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?


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.