Falafel burgers in a pitta bread with salsa

Falafel burgers

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(615 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
  • 1 small red onion, roughly chopped
  • 1 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • toasted pitta bread, to serve
  • 200g tub tomato salsa, to serve
  • green salad, to serve


  1. Drain a 400g can chickpeas and pat dry with kitchen paper.

  2. Tip into a food processor along with 1 small roughly chopped red onion, 1 garlic clove, handful of flat-leaf parsley, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp harissa paste or chillli powder, 2 tbsp plain flour and a little salt.

  3. Blend until fairly smooth, then shape into four patties with your hands.

  4. Heat 2 tbsp sunflower oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden.

  5. Serve with toasted pitta bread, 200g tub tomato salsa and a green salad.

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Comments, questions and tips

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24th Feb, 2020
Really enjoyable for anyone trying to reduce their meat intake. We served falafel in pittas with salsa and homemade sweet potato chips. Did add a bit extra of the spices and a bit more flour - worked well!
23rd Jan, 2020
I smashed my chick peas and mixed all ingredients together by hand... Delicious!!!
15th Jan, 2020
Delicious and really easy to make
3rd Jan, 2020
Really easy, flexible recipe! Makes loads - plenty for a family of 4. Once I have shaped the patties I dip them in flour on the flat surface so they crisp up - lovely!
30th Dec, 2019
Delicious. Used a Chinese chilli bean (toban djan) instead of harissa paste and doubled as we like it a bit spicy. Season well... Made in the morning and put in fridge. Cooked perfectly in hot oil and didn't break up at all. Served in wraps with guacamole. Whole family loved it.
15th Dec, 2019
Dry chick peas should be used and soaked overnight - not tinned. Look at any traditional recipe.
Ekaterina Kovacheva's picture
Ekaterina Kovacheva
5th Dec, 2019
We absolutely loved it! I have tried different recipes for falafal but never worked out so far.... this one is delicious and just perfect! Very happy yay ! P.S. I shaped the patties into smaller ones so instead of making 4 big ones I did 8 small. I just figured they would be better fried this way and they were amazing. Crunchy on the outside and rich in flavour on the inside.
Rachel Hart's picture
Rachel Hart
1st Dec, 2019
I dont at all understand what the bad comments are about.. this was my first time making falafel and they turned out great. I followed the recipe quite closely, (used fresh coriander as I had it in and used dried parsley as I didn't have fresh) I made the patties in my food processor which is rubbish but they still came together really well. I shaped them and left them in the fridge for a good 4 hours and pan fried in coconut oil. I served them in a wholewheat roll with a slice of fried halloumi and lettuce and chipotle sauce. They were delicious. I suggest to anyone who's fell apart to chill for a good few hours and only flip once and carefully. They had an good crust on them and tasted nice, adding in extra spices would add to them but I wouldn't say they are too bland at all.
22nd Nov, 2019
Followed the recipe and had no issues with being too wet at all. Also found the flavour to be fine as I used my common sense with seasoning. A quarter tsp of salt and a pinch of white pepper. I really enjoyed mine with a toasted sesame seed bun, coleslaw, red onion, mixed leaves and salsa.
16th Nov, 2019
Very bland and impossible to shape into a patty after blending unless adding loads of flour (which ruins the taste!!) - would not recommend or try again.


9th Mar, 2018
Can you freeze these?
9th Dec, 2019
Thanks for your question. We think these falafel hold together better if not frozen. All our freezable recipes are marked with a blue star above the nutritional information. Hope that helps in future.
goodfoodteam's picture
12th Mar, 2018
Thanks for your question. We think these falafel hold together better if not frozen. All our freezable recipes are marked with a blue star above the nutritional information. Hope that helps in future.
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!!


GemJan's picture
28th Mar, 2020
I peeled the skin off each chickpea (we're in coronavirus lockdown!) and it made the most deliciously smooth falafel, served with pitta, fresh minted yogurt and tomato salad, yum!
Mia Ward's picture
Mia Ward
28th Aug, 2019
Add more flavour - spices, add vegetables to it to give it a crunch ☺️
6th May, 2018
These are delicious and easy, however I find if you put everything in the food processor at the same time it can get sticky and stodgy. Adding the onions after blending the rest will stop this happening and make them much easier to make patties.
ewuska75's picture
26th Mar, 2018
Delicious burger and soooo easy to make! I added about 150g of grated beetroot and tossed it in breadcrumbs before putting in the pan - made it nice and moist! Will definitely make them again!
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.
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