Falafel burgers

Falafel burgers

  • 1
  • 2
  • 3
  • 4
  • 5
(403 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.
10th May, 2013
Vey tasty, will try oven baking next time :-)
7th May, 2013
Awesome!!!!!!!! my daughter and I inhaled our batch!! We will definitely be making more tomorrow-thanks a bunch!!!!
19th Apr, 2013
These were really tasty - I hate coriander so substituted for a bit of garam masala, then served in pittas with grilled halloumi and the relish from the aubergine and halloumi burgers recipe and some hummous. Leftovers for lunch, yum!
11th Apr, 2013
Made these as instructed.....really tasty and much better than any shop bought ones I've tried. I've added sweetcorn and grated carrot to the mix a couple of times and that's nice too.
25th Mar, 2013
Fantastic flavour, Quick and easy to make. Satisfyingly filling. Served it up with salsa and guacamole. Must make again...soon.
19th Mar, 2013
Lovely and tasty,will make again.
13th Mar, 2013
Unfortunately found these quite tasteless :-( Really wanted to like them because I was hoping they might become something i could wip up to go on a salad for a work lunchbox. I made the full mix but made it into small patties (i.e to go with salad) and unfortunately not impressed...
13th Mar, 2013
Absolutely delicious! My little blender struggled with grinding the chickpeas, so the preparation took longer than expected, but it was well worth all the effort. I shall be making the burgers again and again - much tastier than bought ones.
9th Mar, 2013
This recipe was beyond unacceptable, when frying the paste that had the properties of something that you'd expect to find on a construction site it became a fierce black and crisp texture on the outside while remaining it's vile doughy state on the inside, I STRONGLY recommend cooking in the oven rather than frying as this turns the paste into something slightly more edible. Good Food has not lived up to its name.
6th Mar, 2013
These were delicious, alll my family ate them up, will double quantity next time they all wanted more. I added some chopped up cashews nuts, and served with water cress, spinach and rocket salad, with the salsa and added some sour cream and chive dip, to the pittas so yummy, and so simple.


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.