The Original Veggie Burger Falafel
Meet "The Original Veggie Burger Falafel," a plant-based twist on two iconic favorites—falafel and burgers—brought together in a single, flavor-packed dish. This satisfying recipe combines hearty chickpeas with fresh herbs like parsley and cilantro, seasoned to perfection with ground cumin, coriander, and a hint of smoky paprika. The patties are golden-crisp on the outside and tender on the inside, making them the perfect centerpiece for your burger bun. Whether you use regular flour or opt for gluten-free chickpea flour, this dish is both versatile and approachable, ideal for vegans and vegetarians alike. Served with classic burger toppings like tomato, lettuce, and pickles, and optionally drizzled with creamy tahini sauce or vegan mayo, this falafel burger is a guaranteed crowd-pleaser. With just 20 minutes of prep and 15 minutes of cooking, you’ll have a wholesome, Mediterranean-inspired meal ready to assemble and devour! Perfect for Meatless Mondays, casual dinners, or summertime grilling.
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Recipe Information
Ingredients
- 400 grams Chickpeas (cooked or canned, drained and rinsed)
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 30 grams Fresh parsley (finely chopped)
- 30 grams Fresh cilantro (finely chopped)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons All-purpose flour (or chickpea flour for a gluten-free version)
- 0.5 teaspoon Baking powder
- 50 milliliters Olive oil (for frying)
- 4 Burger buns
- 4 Lettuce leaves
- 8 Tomato slices
- 4 slices Pickles
- 4 tablespoons Tahini sauce or vegan mayo (optional)
Instructions
In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, smoked paprika, salt, and black pepper.
Pulse the ingredients until the mixture is fully combined but not too smooth—you want some texture for your burger.
Add the flour and baking powder to the food processor and pulse again a few times until incorporated. The mixture should hold together when pressed; if it’s too sticky, add a bit more flour.
Divide the mixture into 4 even portions and shape them into burger-sized patties. If needed, refrigerate the patties for about 10 minutes to firm them up.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, gently place the patties in the skillet and cook for about 3-4 minutes on each side, or until golden brown and crispy on the outside.
Toast the burger buns in the same skillet or in a toaster for a lightly crisp exterior.
Assemble each veggie burger: Place a lettuce leaf on the bottom half of the bun, followed by the falafel patty, tomato slices, and pickle slices. Drizzle tahini sauce or vegan mayo on top for extra flavor, if desired.
Close the burger with the top bun and serve immediately.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1028 mg | 45% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 14.4 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1186 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
