Falafel burgers

Falafel burgers

  • 1
  • 2
  • 3
  • 4
  • 5
(405 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jdraeside
1st Jan, 2012
4.05
These were really great - I'll be making them again for sure. Very tasty and healthy too! I made some sweet potato chips to go with them!
abbabbab
1st Jan, 2012
3.05
Nice recipe though a bit bland - the spice quantities need doubling and some black pepper in the mix is a must.
pollyroberts
6th Dec, 2011
4.05
These were really easy and tasted good. I used the same quantities but added about double the spice and harissa. I made into 3 patties and they were the right amount for dinner in proper burger buns with hummus and some Asian coleslaw on the side
jules1709
17th Nov, 2011
5.05
This dish was very easy and very tasty... after making them the first time, i added a fresh chilli to the mix and extra garlic and served with sour cream, also very nice!
thepriestys
16th Nov, 2011
4.05
Gorgeous - I tend to make them into larger patties, and serve in a wrap as it is a bit easier to eat! I usually make double the quantity and have them for a packed lunch the next day. Try dressing with yoghurt instead of salsa too :)
deborahbob
8th Nov, 2011
4.05
Great recipe - they go really crispy when fried. Yum!
birknalls
26th Sep, 2011
5.05
Really tasty, really easy, bound together nicely unlike other recipes, used chinese chilli bean paste as had no harissa in. wil be doing again
natalieolga
14th Sep, 2011
4.05
YUM. So easy too - especially if you have a good blender. I used a pestle and mortar and it worked fine though. Agree to up the spice content but served with spicy sauce. Also great with fresh chillis and guacamole. Bit moist but that's probably because i didn't bother drying the chick peas. Delicious though, can't belief they work without an egg!
tomandjames12
1st Sep, 2011
a super speedy dinner that's low fat too!! the kind of fast food that i like to eat my 12 year old son was eyeing up two spare ones in the frying pan but i shall look forward to those tomorrow.i did add a squeeze of lemon juice just personel choice and served with a salad lovely.(son did try and thought it was very good indeed he had already eaten his dinner though shame!!)
koshkha
26th Aug, 2011
5.05
This is one of my favourites - but last night it bombed after I used one of the Sainsbury's cartons of organic chickpeas rather than a can. I think the amount of CP was far too low and I ended up with a sticky mess. Will stick to the cans next time - or can you indicate what the drained weight of CP is to enable me to adapt it to using home cooked and prepared CP instead?

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.