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–+ servings
Falafel burger stacked with lettuce, tomato, and sauce, styled on marble in bright light.

Falafel Burger

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 burger patties
Author: Nico Pallotta

  • 1 can chickpeas 15 oz / 400 g can
  • ¾ cup (20 g) parsley plus optional ¼ cup cilantro or mint
  • 1 yellow onion quartered
  • 2 cloves garlic peeled and chopped
  • ½ cup (75 g) 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

  • 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.
    Step 1 Chickpeas, herbs, onion, and garlic pulsed into coarse falafel mixture.
  • 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.
    Step 2 Falafel mixture in bowl with flour added, thick dough being mixed with spoon.
  • 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.
    Step 3 Baked falafel patties on lined baking tray.
  • 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.
    Step 4 Falafel patties seared in pan, then served in buns with fresh toppings and sauce.
Substitutions
  • 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
Tips
  • 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
 
 
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