All the flavor of traditional, authentic falafel served in burger form. These falafel burgers are easy to prepare, with a crisp exterior and a light, perfectly seasoned interior that keeps the classic falafel taste in a fun burger shape.
If you love falafel, these falafel burgers are a must-try. They capture the herb-forward, spiced chickpea flavor of traditional falafel, but shaped into patties that work beautifully for sandwiches, wraps, or served on mini naan.
How to make falafel burgers
The one important step to remember when making falafel is to soak the dried chickpeas overnight. Using canned chickpeas will not give the right texture because they contain too much moisture. Soaking rehydrates the peas and helps produce a grainy, moldable mixture that crisps up well when cooked.
When you’re ready to prepare the burgers, drain the soaked chickpeas and add them to a food processor along with roughly chopped onion, fresh parsley, garlic, salt, cumin and ground coriander. Pulse the mixture until it becomes coarse and grainy—this should resemble a coarse dough rather than a smooth paste.
Transfer the mixture to a bowl and stir in baking powder and flour to help the patties bind. Divide the mixture into four portions, roll each into a ball, and place them on a parchment-lined baking sheet. Use your hand to gently press each ball into a round burger shape, taking care to keep the sides intact so the patties hold together while frying.
Chill the formed burgers in the refrigerator for a couple of hours; this helps them firm up and maintain their shape during cooking. When ready, heat enough oil to cover the bottom of a large skillet over medium heat. Carefully lower the burgers into the hot oil with a spatula—because they can be slightly sticky, you may need to nudge them off the utensil by hand.
Fry the patties for 2–3 minutes per side, or until the bottoms turn a warm golden brown and the sides look crisp. Flip and cook the second side for the same amount of time. Drain briefly on paper towels if desired before assembling into sandwiches.
These burgers pair especially well with soft mini naan, but regular burger buns, pita, or a sturdy salad all make excellent serving options. Add lettuce, tomato, thinly sliced red onion, and a garlic mayo or tahini sauce for a classic combination.
Dietary considerations and accommodations
This falafel burger recipe is naturally vegetarian and easily vegan when served with plant-based toppings and sauces. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. These simple swaps let you tailor the recipe to a range of dietary needs while keeping the familiar falafel flavor.
- Vegan & vegetarian friendly
- Gluten-free option: use gluten-free flour
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More Recipes You’ll Love
If you like these falafel burgers, you’ll likely enjoy other satisfying vegetarian choices. Try lentil-based tacos, roasted vegetable sandwiches, or a hearty halloumi sandwich for a variety of plant-forward meals that are easy to prepare and full of flavor.
If you make this recipe, we’d love to see it—share your photos on social and tag the creator.
Falafel Burgers
All the flavour and texture of authentic falafel, reimagined as juicy, crisp burgers.
Equipment
- Food processor
- Large skillet
- Baking sheet and parchment paper
Ingredients
- 1 cup dried chickpeas
- 1/2 large onion, roughly chopped (about 1 cup)
- 1/2 cup finely chopped fresh parsley
- 1 teaspoon salt
- 4 cloves garlic
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 1 teaspoon baking powder
- 4 tablespoons all-purpose flour (substitute gluten-free flour if needed)
Instructions
- Soak the dried chickpeas overnight in a large bowl, covering them with a couple of inches of water.
- Drain the soaked chickpeas. In a food processor combine chickpeas, onion, parsley, salt, garlic, cumin and ground coriander. Pulse until the mixture is coarse and grainy, not smooth.
- Transfer the mixture to a bowl and stir in the baking powder and flour until evenly combined.
- Line a small baking sheet with parchment paper. Divide the falafel mixture into four portions, roll into balls, and place on the sheet.
- Gently press each ball into a flat, round burger shape, keeping the sides compact so they hold together during cooking.
- Chill the shaped burgers in the refrigerator for a couple of hours to firm up.
- Heat oil in a large skillet over medium heat. When hot, gently lower the burgers into the pan and fry 2–3 minutes per side, until golden brown and crisp.
- Serve on mini naan, pita, or burger buns with lettuce, tomato, red onion and a garlic mayo or tahini sauce.
Notes
- Calorie estimate is for the falafel patties before frying in oil.
Nutrition
Calories: 220 kcal (estimate). Nutritional calculations are provided by online tools and may not be 100% accurate.
Tips & Variations
To add texture, fold in a tablespoon of sesame seeds or a small amount of finely chopped roasted pepper. For a herby boost, replace part of the parsley with fresh cilantro. If you prefer baking to frying, brush patties with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden and crisp.
Storage: Refrigerate leftover cooked patties in an airtight container for up to 3 days. For longer storage, freeze the cooled burgers separated by parchment in a freezer-safe container and use within a month. Reheat gently in a skillet or oven to restore crispness.