Falafel burgers

Falafel burgers

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(415 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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mrsskellers
17th Mar, 2015
Horrible, dry & tasteless. Really didn't enjoy these and neither did my family. I even doubled up on the spices as some of the reviews on here but it made no difference.
ClaireMG
18th Jan, 2015
3.8
Doubled the spices as suggested. Rolled into balls instead of burgers. And oven baked instead of fried. Yummy :)
pieshop
8th Jan, 2015
3.8
Made these for the first time last night. I would agree with others. You do need to definitely double up on the spices and garlic and add lemon juice. A hit with the family otherwise. Next time, i'll add more spices and lemon juice.
emzypops86
15th Aug, 2014
3.8
cheap and easy along with healthy! my young children 6 and 3 don't like salsa so i skipped this. i filled the pitta bread with hummus, wild rocket and a home made tzatziki for me. i served it with home made coleslaw and it went down a treat :) we love this meal!
freezingspark
23rd Jul, 2014
5.05
Great tasting falafel. I added more coriander but that's just personal preference and like previous users, didn't use as much oil because the tinned chickpeas add quite a lot of moisture. Baked in the oven for 15-20 mins to make them slightly healthier. Delicious!
joanna1972
11th Jul, 2014
5.05
Doubled everything as we are a hungry family...added a bit more spices as we do love a kick and served with Tabbouleh (also found on GF) and pitta. Despite reservations from the 17yr old confirmed carnivore boy, these were voted as fabulous by all! Left the patties in the fridge after making for a few hours, more from a time management perspective than necessity, and fried until golden. None of the dryness that I have found with pre-made falafel. Absolutely delicious!!!
kj5390
5th Jul, 2014
I loved this recipe! I baked mine in the oven for 20 minutes instead of frying and it worked really well. I used 2 tsp cumin, 2 tsp coriander paste, 1 1/2 tbsp flour, lots of parsley and 2 teaspoons of Harissa paste. I also left them wrapped in cling film in the fridge for a few hours first.
gg_cooks
17th May, 2014
5.05
Loved it. Added some tahini dip in the pitta for that authentic taste.
rebeccafoxley
5th May, 2014
We enjoyed this recipe, we used 1 small white onion, 1 1/4 tsp coriander 1 1/2 tsp cumin, 3 garlic cloves and a pinch of chilli powder, I also had to add 1 tbsp water when mixing as it was a little dry, they turned out lovely
marianne_voogt
25th Mar, 2014
I added an egg, spices and lemon juice. I did not have time to let them rest for a few hours (to make them more sturdy, so they would not fall apart) so I turned the heat to medium and let them fry for quite some minutes without touching or turning them. Once the one side was brown and crispy enough, they were sturdy and could be turned over. They tasted delicious.

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