Falafel burgers

Falafel burgers

  • 1
  • 2
  • 3
  • 4
  • 5
(415 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
9th May, 2011
Excellent! The easiest and best tasting homemade burger I've ever come across.
7th May, 2011
My house mate and I loved it... quick and easy! The tomato salsa was a great addition.
7th May, 2011
Turned out really well, despite being a bit wet! We doubled up the recipe and had enormous burgers - Will try downsizing next time to more normal Falafel size and will bake in the oven too.
23rd Apr, 2011
good flavour, but didn't stick together at all. Will partly be because I had to use gluten free flour, but still unexpectedly crumbly
9th Apr, 2011
Made them into the smaller balls, they were divine. Froze and reheated beautifully as well. So easy and quick to make.
2nd Apr, 2011
I've made this twice now with friends and have loved the result. We used dry herbs and skipped the onion, and it still turned out delicious. Such an easy, filling meal!
31st Mar, 2011
Really lovely and easy. Salsa stops it becoming too dry. Really enjoyed stuffing the pitta with all sorts.
30th Mar, 2011
Despite the top ratings given to this recipe I actually found these to be very bland and, not like me, way prefer shop bought falafel. I added an extra 2 cloves of garlic and more chilli and coriander, and shop bought is still better. I am pregnant, perhaps it's my tastebuds....???
29th Mar, 2011
The falafels came apart a bit when i tried to fry them. I think you need quite a lot of oil in the pan to make sure they don't stick and to cook them quickly, or you'll be waiting for them to cook for hours! they were very tasty though
25th Mar, 2011
Forgot to rate :)


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.