This falafel burger gives you crispy, flavor-packed patties that are easy to make, perfect for meal prep, and finished with a quick pan-sear for the best golden crust.
For similar patties recipes, try our authentic falafel, Greek chickpea patties, chickpea sweet potato patties, and black bean burger.
Why you’ll love this falafel burger recipe!
Louise and I created this falafel burger to give you maximum flavor with minimal effort—think crispy edges, tender centers, and bold Mediterranean spices in every bite 🍔✨
It’s an easy falafel burger recipe that’s perfect for busy days, with patties you can bake ahead and finish in minutes for that irresistible golden crust.
These burgers are naturally plant-based, fiber-rich, and satisfying, making them a great option if you’re looking to support a balanced, Mediterranean-style way of eating 🌿
Whether you’re cooking for tonight or prepping for the week, you’ll get reliable, delicious results every time—and trust us, that final pan-sear is a total game changer 🔥
Serves well with: yogurt tahini sauce, tzatziki sauce, romesco sauce, and muhammara.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Chickpeas: the base of these homemade falafel patties, giving structure and a hearty bite. Use canned or cooked dried chickpeas; for a twist, try brown lentils or canned fava beans.
- Fresh parsley (and optional cilantro): adds freshness and color. Use a mix of soft herbs such as mint and basil if needed.
- Yellow onion: brings sweetness and moisture. Substitute red onion, shallots, or green onions for a milder flavor.
- Garlic: adds bold flavor. If you’re garlic-sensitive, use garlic-infused olive oil or skip.
- All-purpose flour: helps bind the patties for sturdy baked falafel burgers. Use chickpea flour, oat flour, or gluten-free blends.
- Coriander, cumin, smoked paprika: classic spices for that warm falafel taste. Swap smoked paprika with regular paprika or chili powder for heat.
- Baking powder: keeps the patties light. You can skip it, but texture will be slightly denser.
- Salt and black pepper: essential for balance. Add chili flakes for extra kick.
- Olive oil: used for brushing and finishing, creating that crispy falafel burger crust. Substitute avocado oil or any neutral oil.
How to Make Falafel Burger
Step 1: Make the Falafel Mixture
Preheat the oven to 400°F (200°C). Rinse and drain the chickpeas well—this is key for firm patties.
Add the parsley, optional cilantro, onion, and garlic to a food processor and pulse until finely chopped. Add the chickpeas, spices, salt, and pepper, then pulse in short bursts until you get a coarse, crumbly texture.
It should hold together when pressed, not turn into a smooth paste. This texture is what makes a great meatless burger recipe.
Step 2: Add the Binder
Transfer the mixture to a bowl. Add the flour and baking powder, then mix with a spoon or by hand until everything is well combined. The mixture should feel thick and easy to shape.
Step 3: Shape and Bake
Line a baking sheet with parchment paper and brush lightly with oil. Shape the mixture into 4 patties and place them on the tray. Brush the tops with a little oil, then bake for 15 to 18 minutes, until firm. If you’re meal prepping, let them cool completely, then refrigerate or freeze.
Step 4: Crisp and Serve
If serving right away, heat a little olive oil in a skillet over medium-high heat. Cook the patties for 1 to 2 minutes per side, until golden brown and crispy.
Serve in a bun with your favorite toppings like lettuce, tomato, onion, and a creamy yogurt tahini sauce.
Tips
- Dry the chickpeas well: This is the #1 rule. Excess moisture = soft, mushy patties. Shake water off well before blending.
- Don’t over-process the mixture: Pulse just until crumbly. If it turns into a smooth paste, you’ll lose that classic falafel texture.
- Test the texture before shaping: Squeeze a bit in your hand—if it holds together, you’re good. If too wet, add a little more flour.
- Bake first, then sear: This two-step method gives you the best of both worlds—firm inside + crispy outside.
- Don’t skip the final pan-fry: Even just 1–2 minutes per side in olive oil adds a deep golden crust and a big flavor boost.
- Meal prep the smart way: Bake the patties first, then let them cool and store in the fridge or freezer. When ready to eat, just pan-fry for 2 minutes per side for a fresh, crispy falafel burger in minutes.
- Let the patties cool before storing: This helps them firm up and prevents condensation in the container.
- Make a double batch: These are perfect for meal prep—freeze extras and reheat straight from frozen.
- Customize the spices: Add chili flakes, lemon zest, or fresh herbs to make the flavor your own.
Frequently Asked Questions
Yes! Finely chop the herbs, onion, and garlic by hand, then mash the chickpeas with a fork or potato masher. The texture will be a bit chunkier, but still delicious.
This usually means the mixture is too wet or not mixed enough. Make sure the chickpeas are dry and add a little more flour if needed.
You can, since the patties are fully cooked after baking, but for the best flavor and texture, that quick sear makes a big difference in a crispy falafel burger.
Absolutely. This is one of the best plant-based burger ideas for meal prep—freeze them after baking, then reheat and pan-fry when ready to eat.
Store the cooked patties in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in a pan or oven for best texture.
Yes, just swap the flour for chickpea flour, oat flour, or a gluten-free blend.
Try yogurt tahini sauce, tzatziki, hummus, muhammara, Romesco sauce, baba ganoush, or even a simple garlic sauce for extra flavor.
More Mediterranean Chickpea Recipes
- Chickpea shawarma bowl
- Hummus
- Greek chickpea salad
- Chickpea salad sandwich
- Chickpea cucumber salad
- Curry chickpea salad
- Chickpea quinoa salad
- Mediterranean bulgur salad
For even more ideas, browse our best chickpea recipes compilation.
If you try this Falafel Burger Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Falafel Burger
Ingredients
- 1 can chickpeas 15 oz / 400 g can
- ¾ cup parsley plus optional ¼ cup cilantro or mint
- 1 yellow onion quartered
- 2 cloves garlic peeled and chopped
- ½ cup all-purpose flour
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon baking powder
- 1 teaspoon salt plus black pepper
- 2 tablespoons olive oil for the final sear
Instructions
- Make the mixture: Preheat the oven to 400°F (200°C). Rinse and drain 1 can chickpeas very well so the patties hold together.In a food processor, add ¾ cup parsley, 1 yellow onion, and 2 cloves garlic. Pulse until finely chopped.Add chickpeas, 1 teaspoon coriander, 1 teaspoon smoked paprika, ½ teaspoon cumin, 1 teaspoon salt, and pepper, then pulse again in short bursts until the mixture is crumbly (not smooth). It should stick together when you press it.
- Add the binder: Move the mixture to a bowl. Add ½ cup all-purpose flour and ½ teaspoon baking powder. Mix well with a spoon or your hands until it forms a thick, easy-to-shape dough.
- Shape and bake: Line a baking tray with parchment paper and lightly brush with oil.Shape the mixture into 4 patties and place them on the tray. Brush the tops with a little oil.Bake for 15–18 minutes at 400°F (200°C), until firm.
- Crisp and serve: For extra crispiness, heat a little oil in a pan over medium-high heat. Cook the patties for 1–2 minutes per side until golden.Serve in a bun with toppings like lettuce, tomato, onion, and yogurt tahini sauce.
Notes
- Chickpeas → Brown lentils or canned fava beans
- Fresh parsley (± cilantro) → Mint, basil, or mixed soft herbs
- Yellow onion → Red onion, shallots, or green onions (milder)
- Garlic → Garlic-infused olive oil or skip
- All-purpose flour → Chickpea flour, oat flour, or gluten-free blend
- Coriander, cumin, smoked paprika → Regular paprika or chili powder (spicier)
- Baking powder → Skip (patties will be a bit denser)
- Olive oil → Avocado oil or any neutral oil
- Meal prep the smart way: Bake the patties first, then let them cool and store in the fridge or freezer. When ready to eat, just pan-fry for 2 minutes per side for a fresh, crispy falafel burger in minutes.
- Drain chickpeas well → prevents mushy patties
- Don’t over-blend → keep it crumbly, not smooth
- Test the mix → should hold when pressed (add flour if too wet)
- Bake, then sear → soft inside + crispy outside
- Quick pan-fry = big flavor boost
- Let patties cool before storing → keeps texture firm
- Customize spices → chili, lemon zest, or herbs
- Store → keep in fridge up to 4 days or freeze up to 2 months
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
Really enjoyed these falafel patties! Even my carnivorous husband liked them, and he had never even heard of them. Made it exactly according to the recipe, with my gluten-free flour mix. Thinking of using oat flour next time and seeing how it works out since it’s simply a binder and that might make it even healthier. Thank you so much for your thoughtful recipes!
Awesome Burger and the yogurt/ Tahini sauce complemented beautifully! And my friends think I’m a great chef
Haha, love it Tony 😄 So glad you enjoyed it—and sounds like you impressed your friends too. All the best,
Louise
Oh my these are good, just in from work and now my kitchen is filled with a lovely fragrance – yum