Falafel burgers

Falafel burgers

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(433 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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7th Nov, 2017
Wet and not as flavoursome as I was hoping. And I don't think there's any way that could serve 4. Two of us finished it off and we're not particularly big eaters.
11th Sep, 2017
Loved the outcome but found that the frying time wasn't long enough and the burgers were too soft - put them in the oven to bake for a few minutes and they were great!
2nd Sep, 2017
Liked this a lot, will make it again.
17th Aug, 2017
Doubled the herbs and spices added fresh chilli and red onion for the falafel. Served in toasted pitta with home made guan and fresh tomato salsa, little Greek yoghurt and sweet chilli sauce - yum!
13th Aug, 2017
really tasty and easy to prepare. I serve mine with crunchy lettuce, sliced cucumber, some homemade tomato salsa and a little greek yoghurt - heavenly :)
18th Jul, 2017
This was a really good! We had ours with sweet potato wedges & hummus :) will definitely make this again! Falafel can go wrong really easily but this recipe was perfectly balanced!
17th Jul, 2017
I've tried this recipe three times now, and each time it's been really disappointing. Even with the spices all doubled, the burgers are very bland. The only flavour is occasional bits of raw onion... if you're looking for a good veggie burger recipe, make something else instead.
4th Jul, 2017
These are great! I've altered the recipe. I've added fresh garden peas and instead of some the above spiciest I added tea spoon of Thai red curry for some kick. Also I've left some chickpeas and green peas on side and I've mashed it slightly with fork and also fried some onion and added it to the mash so it had some bits in it to make it more solid (I've also added some flour to the mash) I've coated it in flour and breadcrumb mix which made it even more solid so when frying in quite deep oil it was beautifully brown and crisp . I recommend playing a little with this recipe! Lovely! :-)
15th Oct, 2017
So, 'these are great' if you make a completely different recipe?
17th Jun, 2017
This is not Falafel. This is cooked chickpea mash. You need to soak dried chickpeas in water overnight. The next day the chickpeas need to be left on a towel till they dry thoroughly. Can chickpeas don't work for falafel.


Hannah Vasey's picture
Hannah Vasey
27th Dec, 2017
Can I freeze these and re-heat in an oven?
goodfoodteam's picture
27th Dec, 2017
Thanks for your question. We think these are better served fresh. They'll hold their shape better. Our recipes that work really well in the freezer are marked with a blue star above the nutritional information.
29th Dec, 2016
Can these be frozen?
goodfoodteam's picture
29th Dec, 2016
We think these are better when not frozen. We always include any freezing information above the nutrition and mark a dish as freezable if we think it will give good results when defrosted and reheated. Hope that helps.
24th Aug, 2016
In the calorie count is the pitta bread also counted or is that an extra?
goodfoodteam's picture
1st Sep, 2016
Hi Grace, the calorie count does include the pitta. If there are items not included in the calorie count we always include this in brackets in the nutrition box. Thanks for your question.
14th Feb, 2016
So I didn't try doubling the spices as I didn't read the comments first time round, this may help sort out the lack of taste. However my falafel didn't go that nice browny colour you'd expect but very green! How would I stop this, I definitely didn't miss out Any of the ingredients? Maybe I'll bake them next time, if so what temp and how long? the consistency was a little too wet would I just add a little more flour? Also I used tinned chickpeas, the can with water weighed 400g however after draining the tin states it is only 240g, is this what the recipe means or should I use two cans? Also should I cook the chickpeas seperatley before, I wasn't sure? As you can tell they weren't a success, please help!!
18th Aug, 2015
Could I freeze them?
2nd Mar, 2015
Can these be frozen? Either cooked or before cooked?
28th Jun, 2015
I froze them before cooking. Didn't shape before freezing, just bunged the lump of mixture into a piece of clingfilm and stuck it in the freezer. Then on the day of cooking popped them in the fridge for a few hours to thaw out before shaping and cooking. Once thawed they were a little too moist but I baked in the oven so it wasn't a problem as that dried them out a little. If you're frying you could bake in the oven to dry out a little before frying I guess?


30th Sep, 2015
Made mine with gluten free flour and served in gluten free flat sandwich thins. Slightly wet to handle but cooked beautifully!
20th Jul, 2014
Ignore the method here...I have blended all together and found it very wet, hopefully not too much of an issue as they're in the fridge for tomorrows dinner and hopefully will firm up, but boy what a mess in the shaping!! Due to a broken large food processor the first time I did this I did it with a mini blender, chick peas in batches then all the other 'wet' ingredients as much as the chopper could deal with and into a bowl. Spices and flour in and the end, then get your hands in...you have much more control over the texture!!!
10th Jul, 2014
Delicious served with cucumber raita like this: http://www.bbc.co.uk/food/recipes/cucumberandmintraita_67787
20th Nov, 2013
Seriously good ... tastes great with salad and salsa on wholemeal wraps although i add extra garlic and crushed chillis or chilli powder and found that 1tbsp of flour was enough plus for an extra healthy option swapping the oil for half a beaten egg holds the mix together just as well :)
17th Jul, 2013
- Can be made ahead pausing between steps 1 and 2. Store falafels in the fridge on a tray covered in clingflim. Can be individually wrapped and frozen. - I added 1-2 tsp of harissa paste and the juice of 1/2 a small lemon. This gave a better flavour. - I processed all ingredients but the parsley in 'pulse' bursts. It was smoothish with chunks of chickpea. I then added the parsley and gave it two more bursts. This gave it texture (as it was not processed to be completely smooth) and held together well. - I used 150g/200g dried chickpeas to keep costs down and prepared them the day before. - It made 12 small patties to feed 4 people and was served with guacamole, chive mayo and wedges for supper. I cooked them in a non-stick frying pan with a lid. I found the oil burnt the bottoms so omitted with the second batch. - If you want added crunch to the outside, they can be rolled in fine breadcrumbs or crushed cream crakers/water biscuits or finely ground rice krispies.