Falafel burgers

Falafel burgers

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(417 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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Ptpeaty
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.
veggie0517
20th Aug, 2016
3.8
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.
pinkkann
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.
sammarie
21st Jun, 2016
3.8
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.
xdanicx
25th Apr, 2016
3.8
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
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.
suzlovescake
6th Mar, 2016
2.55
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
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.
deedee7
26th Feb, 2016
5.05
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
24th Sep, 2015
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!!

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gg_cooks
17th May, 2014
5.05
Did you let your chickpeas drain well? If they are too moist out of the food processor then you might need more flour.
Umbrellorange
13th Feb, 2014
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
18th Nov, 2013
Could a stick blender be used instead of a food processor?
deedee7
26th Feb, 2016
5.05
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
cookiecranham
17th Nov, 2013
how do chop onions without crying?
joandrod
28th Nov, 2013
If I have to do a load of onions I wear a snorkel mask. I call it Notting Hill cookery, lol

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