Falafel burgers in a pitta bread with salsa

Falafel burgers

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(654 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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16th Jun, 2020
They were ok, held together well but a bit dry. I put in extra harissa and used fresh coriander instead of parsley.
Sunsetsleep's picture
4th Jun, 2020
Overall a good recipe and easy to follow. However, my family found the amount of raw onion overpowering. I would recommend frying the onion until it is soft and translucent before adding it to the rest of the mixture.
22nd May, 2020
Delicious, but I used 2 cans of chickpeas and this just fed 4 of us. The quantities here are for a side dish. My food processor is broken and I used a potato masher instead.
11th May, 2020
These are lovely but you need to add extra spices and plenty of s&p. I find tinned chickpeas vary so sometimes the mixture turns out too dry to stick together (other times it's just fine) so I just add a beaten egg to bind it if I need to. I also make the patties smaller using about a golf ball sized handful to shape into little plump discs. I think they cook better this way and fit into the pitta bread more easily. I serve with toasted extra large pittas, tzatziki, sliced tomato, cucumber, lettuce, red onion and, controversially, sweet chilli sauce.
trishagreen's picture
9th May, 2020
They were a great texture, but they just weren’t ‘falafel’ flavoured. Maybe needed something extra, but these were bland. Still on my quest to find good home made veggie burgers.
4th May, 2020
I added a full spoon of harissa and de-skinned fee canned chickpeas before adding to the food processor. Chilled for an hour before cooking. Perfect!
donna_wowee's picture
29th Apr, 2020
I found these to be absolutely delicious, as did one of my 7yr olds. My husband And and other 7yr old ate it but weren’t too bothered. Paired with homemade pitta bread and homemade tomato salsa, I can’t fault them. They reminded me of the old school MacDonald veggie burgers in terms of taste pairings - I haven’t had one in years! Chilled mine for 90mins and patted in flour- stayed together and lively crunch on the outside.
Dan Carter's picture
Dan Carter
19th Apr, 2020
As per other suggestions, I increased spices and cooled them for a couple hours. Worked a treat. Will be making these again very soon.
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!!!


Nat Wetherell
28th Apr, 2020
Is 1 falafel burger enough for one person? I was wondering whether they would be big enough to fill 1 pitta for dinner? Thanks!
Esther_Deputyfoodeditor's picture
28th Apr, 2020
Hey, Esther from the food team here! They are quite filling patties so we recommend 1 per person! Thanks for your question!
9th Mar, 2018
Can you freeze these?
lulu_grimes's picture
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?


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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