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Falafel Burgers

Falafel Burgers

Easy to make and so delicious these falafel burgers are packed with flavour and taste amazing. Perfect for a tasty weekend treat!
Course Dinner, Lunch
Cuisine Fusion, Middle Eastern
Prep Time 10 minutes
Cook Time 10 minutes
Chilling time 20 minutes
Servings 4
Calories 151kcal


  • Food processor or high powered blender


for the falafel burgers

  • 1 400g can of cooked chickpeas drained, rinsed and dried
  • 1/2 medium red onion finely chopped
  • 3 cloves of garlic minced
  • 3 tbsp plain flour
  • 2 tbsp finely chopped fresh coriander/cilantro
  • 2 tbsp finely chopped fresh parsley
  • 2 tsp rose harissa
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sea salt
  • 1 tsp lemon juice optional
  • 1/2 tbsp olive oil for cooking

for the mint and lemon yoghurt

  • 80 g natural plain yoghurt about 6 tbsp
  • 1 tbsp finely chopped fresh mint
  • 1 tsp lemon zest
  • 1/4 tsp sea salt
  • 1/4 tsp freshly cracked black pepper

for serving

  • 4 burger buns
  • slices of red onion
  • lettuce
  • slices of tomatoes


make the burgers

  • Add the chickpeas, red onion, harissa, flour, spices, salt and garlic to a food processor and pulse until you have a rough paste. Add a little lemon juice and blend again.
    Shape into four patties/burgers and chill in the fridge for 20 minutes.
  • Heat the olive oil in a pan, add the burgers to the pan and cook for about 5 minutes each side. The burgers should be crispy and golden brown on the outside and hot all the way through.

make the yoghurt sauce

  • Add the yoghurt, mint, lemon zest, salt and pepper and stir well.
    Leave in the fridge until you are ready to serve.

assemble the burgers

  • Toast the burger buns on a griddle pan.
    Add lettuce, slices of tomato and red onion to one half of a burger bun. Top with one falafel burger. Top the burger with a good dollop of the yoghurt sauce then add the other burger bun.


  • Chickpeas - I use canned chickpeas for these burgers, you can, of course, use dried chickpeas if you want. You will need to cook them though.
  • Dry the chickpeas -  it's best to dry the chickpeas before you add them to the food processor, this will help avoid a wet paste.
  • Chill the burgers - before you cook them, this will help them firm up before cooking and help avoid them breaking up.
  • Paste - If your paste is too dry add a dash of water if your paste is too wet add a little more flour.
  • Heat - these burgers are on the spicy side due to the harissa, if you want less heat reduce the harissa to one teaspoon.
  • Recipe Inspiration - this recipe was roughly adapted from this recipe here from BBC GoodFood.
  • Nutritional Information - is approximate and is calculated using an online tool. It is based on one burger including sauce. it does nit include burger buns.
  • Measurements - I weigh all my ingredients using an electric scale, all measurements are metric. Cup measurements are approximate.


Calories: 151kcal | Carbohydrates: 25.3g | Protein: 5.8g | Fat: 3.1g | Saturated Fat: 0.7g | Cholesterol: 6mg | Sodium: 873mg | Potassium: 218mg | Fiber: 3.4g | Sugar: 4.2g | Calcium: 86mg | Iron: 2mg