Falafel burgers

Falafel burgers

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(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
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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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kathryndonna's picture
7th Aug, 2013
Excellent recipe, worked perfectly. I combined the recipe with the idea of using the falafel with slices of grilled halloumi in a burger bun and it made a delicious meal accompanied with a chunky salad.
marinasdiamonds's picture
4th Aug, 2013
Delicous, very filling and satisfying. Made these last night, they were so quick to make they were ready in no time. Served ours in wholemeal pitta breads with some homemade chunky tomato salsa and some baby gem lettuce, so nice. Texture is quite smooth but as expected as they had been blended, for those who prefer more spice add maybe an extra teaspoon of harissa paste. Seems as if they would go well with many different things, next time shall be serving these with guacamole and salsa.
3rd Aug, 2013
great recipe ,went down well with homemade pittas ,homous and salad!
2nd Aug, 2013
How about converting the recipe with normal measurements???
2nd Aug, 2013
You have managed to make a perfectly good website a perfect pain in the rectum Well done
4th Aug, 2013
I totally agree ..
2nd Aug, 2013
Wow I very nice meal, I added chilli flakes and extra Harissa paste, then served it on pita breads with salsa, pickled cucumber and cottage cheese
2nd Aug, 2013
Lovely if you add some microwave-cooked, mushed-up sweet-potato and a handful of raisins. That slight sweetness brings out the flavour! I replaced the parsley for fresh corriander, and thought that the taste was much better. Scrummy!
17th Jul, 2013
Delicious and so healthy too! My husband (usually a meat eater) really loves them. Very easy to make in a food processor, I often make a double batch and freeze some (separate with grease-proof or similar so easier to separate when defrost) - then you always have a handy homemade meal to serve to visiting vegetarian family/friends.
16th Jul, 2013
Tasted great, but the consistency didn't go to plan. Bit too sloppy even though I dried the chickpeas. I think possibly blended too much. Next time I will leave it a bit chunkier. Served with salsa and Tzatziki in pitta Yum Yum . Also I recommend double checking the number of calories. I think there are a lot more calories than stated.


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