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Homemade falafel burgers are packed with fresh flavor and heart-healthy plant-based ingredients. Serve as a delicious dinner main or make as a healthy meal prep. Gluten-free, Vegan, Oil-free option.
These Falafel Burgers only require 10 ingredients, 1 mixing bowl, and less than an hour to make. You won’t be able to resist these flavor-packed patties served with Tahini Dressing and more traditional burger toppings. Plus, they’re oven-baked instead of deep fried!
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Bite into a Burger of Falafel Bliss
It’s well documented that I love a good veggie burger. They’re easy to whip up with plant-based ingredients, enjoyed on a hearty bun, and typically topped with a savory sauce that keeps you coming back for more. While I’ve got a few veggie burger recipes to try on the blog (ie. Vegan Beet Burgers, Pizza Burgers, Mushroom Veggie Burgers, and Kale Pesto Burgers), one thing was missing: A jumbo-sized falafel patty.
Falafel is a popular Middle Eastern dish made from chickpeas, herbs, and spices that are typically deep-fried until golden brown and crispy on the outside and soft and tender in the center. These falafel burgers have all of the same seasonings and texture of my traditional falafel just in a larger form!
They’re less labor intensive than traditional falafel, yet equally as satisfying and a dinner recipe that’s been on repeat in our house. So if you love falafel and you love burgers, you’re gonna want to keep reading.
What You Need for Falafel Burgers
Just like my Easy Falafel Recipe, these falafel burgers are made with classic, simple ingredients. Here’s a quick run down on the main ingredients you’ll need:
- Chickpeas: Also known as garbanzo beans, these are the main ingredient in any authentic falafel recipe. For the purpose of keeping things quick and convenient, I opted for canned chickpeas, but feel free to cook your own from scratch if you have the time.
- Fresh herbs: The source of all the flavor. I like to use a combination of fresh parsley and cilantro, but use more or less of each depending on what you have on hand.
- Red onion: Adds a sweet and mild bite that brightens up the falafel mixture and adds both flavor and texture.
- Tahini: Adds moisture, richness, and helps bind the mixture together. I recommend using a creamy, pourable tahini for the best flavor. If it’s too thick and a paste-like consistency, the burgers may be on the drier side.
- Chickpea flour: Traditional falafel uses flour, but for the purpose of making this recipe gluten-free friendly, I used chickpea flour. It helps absorb any excess moisture and makes the perfect textured burgers. If needed, substitute oat flour, brown rice flour, or a gluten-free flour blend.
How to Make Falafel Burgers
- In the bowl of a food processor, process the onion, fresh parsley, and fresh cilantro until finely chopped. Transfer the mixture to a bowl.
- Next, add the chickpeas, tahini, cumin, coriander, cayenne, and salt to the food processor. Process again until chickpeas are finely chopped. Add the chickpea mixture to the bowl.
- Sprinkle flour over the chopped ingredients and mix well until evenly combined.
- Form the mixture into 8 patties, flattening each into a patty about 1/2″ thick.
- Brush each falafel burger with olive oil, then bake for 20 minutes. Flip the burgers, brush again, and bake for an additional 18-20 minutes, or until golden.
- Serve warm as burgers, or as desired.
Caitlin’s Cooking Tips
- Drain the chickpeas really well. No matter if you are using chickpeas cooked from scratch or canned chickpeas, it’s really important to rinse them thoroughly before processing them until finely chopped. If there is too much excess moisture added to the mix from the chickpeas, the burgers will be soft and mushy.
- Don’t make the patties thicker than a 1/2″. If you’re adjusting the size of these patties, make them thinner, not thicker. If the patties are too thick, they won’t cook through completely and will remain mushy in the center.
My favorite way to serve these falafel burgers is on a whole wheat burger bun with crisp lettuce, juicy tomato slices, cucumber, Quick Pickled Red Onions and a generous layer of my favorite Tahini Dressing. Feel free to substitute your favorite burger toppings like Vegan Mayo or traditional falafel toppings like Homemade Hummus and make these burgers your own. You can even serve them inside pita bread for a classic falafel sandwich, too!
If you’re serving these burgers for a quick weeknight meal, pair them with these Dijon Garlic Roasted Potatoes or Crispy Baked Avocado Fries for the perfect side. Or, turn it into a quick and easy salad and serve these burger patties chopped over your favorite leafy greens.
If you’re looking for more Middle Eastern Inspired recipes, you’ll also love this Easy Falafel Recipe, this Sheet Pan Za’atar Chickpeas with Sweet Potatoes and this 3-Ingredient Hummus Salad Dressing!
How to Store Falafel Burger Patties
Once baked, these falafel burgers will keep in the fridge for up to 5 days or in the freezer for up to 2 months. Avoid storing the burger patties on burger buns with condiments and toppings.
If freezing, allow the burgers to cool completely on a wire cooling rack, then transfer back to a lined baking sheet. Place the baking sheet in the freezer and freeze until the falafel burgers are frozen solid, a few hours. Once frozen, transfer the burger patties into a freezer bag or freezer-safe container and freeze for up to 2 months.
To reheat, place the falafel burgers in a large skillet, in the oven, air fryer, or microwave and heat until warmed through.
Substitutions and Variations
- Gluten-free option: Make the recipe as written and serve on a gluten-free burger bun.
- Wheat option: As written, these falafel burgers are naturally gluten-free. If you are not sensitive to gluten, you can also use all-purpose flour in place of the chickpea flour.
- Oil-free option: Line the baking sheet with a silicone mat (recommended) or parchment paper. Omit the additional oil brushed on each patty. This oil-free version results in softer, less crispy burger patties, but the flavor is still fantastic.
This falafel burger recipe is made with pre-cooked chickpeas. If you are using dry chickpeas, you must cook and cool them before making this recipe. Otherwise, use a can of pre-cooked chickpeas and simply drain and rinse. Check out this post to learn how to cook chickpeas from scratch for best creaminess and digestion, read this post: How to Make (The Best) Hummus.
The chickpea flour helps bind the falafel mixture together by absorbing any extra moisture and creates a firm, yet tender patty. Plain flour also works well as a binder in these falafel patties.
Of course! All of the recipes on From My Bowl are vegan, including these falafel burgers. Traditional falafel is typically vegan friendly – it is the toppings and dipping sauces you have to be careful of.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
For the Burgers:
- 1 red onion quartered
- 1/2 bunch parsley stems trimmed off and roughly chopped
- 1/2 bunch cilantro stems trimmed off and roughly chopped
- 2 15 ounce cans garbanzo beans drained and rinsed (about 2 ½ cups)
- 3 tablespoons tahini
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper optional
- 1 teaspoon salt
- 1/4 cup chickpea flour (or sub all-purpose)
- 2-3 tablespoons olive oil divided
Serving Suggestions: (optional)
- 8 Burger buns
- Quick-Pickled Red Onions
- Tahini Dressing
- Fresh veggies: lettuce tomato, cucumber, etc.
- Prep: Preheat the oven to 400F and line a baking sheet with a silicone mat (recommended) or parchment paper. Use a pastry brush to generously coat the baking sheet in olive oil (or spray) and set aside.
- Process the Ingredients: In a food processor with a S-blade attached, add the onion, parsley, and cilantro. Process until finely chopped, scraping down the sides of the processor as necessary. Transfer this mixture to a bowl. Return the empty processor to the machine and add the chickpeas, tahini, cumin, coriander, cayenne, and salt. Process again until the chickpeas are finely chopped, scraping the sides as necessary. Add the chickpea mixture to the herb mixture.
- Form the Patties: Sprinkle the flour over the chopped ingredients and mix well, until evenly combined. Use a scant 1/2 cup scoop to form 8 even patties. Use wet hands to flatten each patty into a circle about 1/2” thick, then transfer the patties to the greased baking sheet.
- Bake: Use a pastry brush to brush the tops of each patty with olive oil, then bake on the top rack of the oven for 20 minutes. Remove the tray from the oven, flip the burgers, brush with olive oil again, and bake for another 18 to 20 minutes, until golden.
- Serve & Store: Enjoy warm; I like to serve on a burger bun with lettuce, tomato, cucumber, pickled red onions, and tahini sauce. Store leftovers in the fridge for up to 5 days; the cooked falafel burgers can also be frozen for up to 2 months.
- Gluten-Free: this recipe is gluten-free as written; if you are not sensitive to gluten you can also use all-purpose flour in place of chickpea flour.
- Oil-Free: if you line the baking sheet with parchment paper, you can opt to not grease the baking sheet or burgers. The burgers will be a little softer and less crispy.
So so good. Used this recipe to make standard (ball shaped) falafel and it was a smashing success! Thank you!
Only had one can of chickpeas so I subbed the other with black beans. Had more of a traditional bean-based burger taste, but was still incredibly delicious! Can’t wait to make again with chickpeas. Thank you for the awesome recipes 🙂
Good improvising, though! Glad you enjoyed it and hope when you make it with chickpeas you like it just the same!
How well do these burgers hold together? I have had trouble with similar Falafel burgers in the past
I think they hold together well 🙂
I’m obsessed with these!! I first tried them 2 days ago and already made another batch because they are so good lol. I used oat flour and they turned out perfect both times. Love how healthy and easy they are 🙂
Yay! Twice in under a week! Glad you like them so much.
So you’re saying I should use my garbanzo beans for something OTHER than your cookie dough recipe?? Hmmm…I’ll think about it!
Haha! Maybe make a double batch?! lol
Definitely gonna try this. Maybe a beginner question but, do you just use leaves from the parsely/cilantro? Or can you just toss the whole sprig in there?
everything can go in!
I am obsessed with falafels! I just ate a few for lunch a few days ago and they were delicious. However, these falafel burgers look so creative and enjoyable–WAY more so than how I dug into them (literally as a snack straight out of the oven!)!
Great minds think alike! 🙂
This is a must try recipe! Thanks for sharing 🙂
Thank YOU, Adriana!