Falafel Burgers

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Perfect for meatless lunches or dinners, these zesty falafel burgers take their cue from the traditional Middle Eastern snack.

For many Americans, burgers are a mainstay of our meals. They’re easy and satisfying, so what’s not to love?

When I was in college I veered away from the traditional beef burgers for a while. I often spent my lunch breaks grabbing a falafel burger from the restaurant above the bookstore where I worked. They were delicious, affordable, and filling — the perfect trifecta when you’re a broke college kid.

These falafel burgers are based on the memory of those busy weekdays. They come together quickly using a food processor, get a quick crisping on the stove, and finish in the oven. 

Top with plenty of hummus and fresh veggies, and you’ve got one tasty meal ahead of you!

Ingredients for falafel burgers

Full list of ingredients with quantities is located in the recipe card.

You’ll need:

Chickpeas – Use 1 15-ounce can of chickpeas, or 1 ½ cups cooked chickpeas. These are also sometimes labeled as garbanzo beans.

Onion – Red onion gives a great punch to the burgers, but you can also use white or yellow. 

Parsley – I don’t love the taste of fresh cilantro leaves, so I use fresh flat-leaf parsley instead.

Garlic – I used two big cloves, but use as much as you like.

Breadcrumbs – This is to help the burgers bind together. Use regular, plain breadcrumbs, not seasoned or panko, which are flakier.

You can also use flour instead; try 2 tablespoons and go up from there as needed.

Spices – To evoke flavors that are similar to falafel balls, I use cumin, coriander, paprika, cayenne, salt, and pepper.

How to make this recipe

First, drain and rinse the chickpeas. We’re using canned chickpeas, which are cooked. If you want to cook dried chickpeas, make sure to plan ahead!

Place the chickpeas in the bowl of a food processor and pulse until well chopped but not completely smooth. We want a little texture here. Scoop the chickpeas into a mixing bowl.

Now add the onion, garlic, and parsley to the food processor (no need to clean first). Pulse until finely chopped, then add these ingredients to the chickpeas in the bowl.

I do this in two steps to ensure the right texture, but if you prefer to chop everything at once in the food processor you can!

To the mixing bowl, add the breadcrumbs (or flour) and spices, making sure everything is uniformly mixed. Set aside and let rest 20 minutes.

When you’re ready to cook, preheat the oven to 375°F. Set a skillet over medium and add olive oil.

Divide the mixture into 4 and shape into patties.

Once the oil is hot, add burgers and cook for 4 minutes per side.

Transfer burgers to a parchment lined baking sheet, and bake for about 15 minutes, until cooked through.

Let burgers rest while you prepare the toppings, then serve!

Topping ideas

Pretty much anything goes for topping these falafel burgers!

I love adding lots of fresh veggies, like lettuce, cucumber slices, juicy tomatoes, red onion, and sprouts.

If you like a burst of tangy flavor, add pickled red onions, pickled radishes, or pickled jalapeños.

You can spread on your favorite sauces like tahini, hummus, or tzatziki. A whole grain mustard is a tasty choice, too!

Serve with your favorite summery side salads or a bowl of ranch style beans for a flavorful kick.