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.

A veggie burger with lettuce, tomato, and cucumber on a cutting board.

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.

Veggie burger with lettuce, tomato, and cucumber on a wooden serving board.

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!

A veggie burger with lettuce, tomato, and a thick patty on a wooden cutting board against a white subway tile background.

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.

Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

A veggie burger with lettuce, tomato, and cucumber on a cutting board.

Falafel Burger

This zesty vegetarian burger is a great choice for falafel fans!
Author : Megan Myers
5 from 1 vote
Print Pin Recipe Review
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 20 minutes
Total Time 50 minutes
Servings 4
Calories 377 kcal


  • 15 ounces canned chickpeas, rinsed and well drained
  • ½ onion, quartered
  • ½ cup packed parsley leaves
  • 2 cloves garlic
  • ¼ cup breadcrumbs
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon fine sea salt
  • ½ teaspoon paprika
  • ½ teaspoon ground black pepper
  • Pinch ground cayenne pepper
  • ¼ cup olive oil, or vegetable oil

To serve

  • 4 hamburger buns
  • Lettuce
  • Sliced red onion
  • Sliced tomatoes
  • Sliced cucumber
  • Hummus


  • In a food processor, add chickpeas and pulse until well chopped and somewhat smooth. Transfer to a mixing bowl. Add onion, parsley and garlic to food processor and pulse until finely chopped, then transfer to the bowl with the chickpeas. Add the breadcrumbs and spices and mix until uniformly incorporated. Let mixture rest 20 minutes.
  • Preheat oven to 375°F. Line a baking sheet with parchment and set aside.
  • Pour olive oil into a skillet and heat to medium. Divide chickpea mixture into 4, shape into patties, and gently place in hot pan. Cook for 4 minutes, then carefully flip and cook another 4 minutes.
  • Transfer to a rimmed baking sheet and bake for 15 minutes, until cooked through. Let burgers rest 10 minutes before serving to firm up. Serve with hummus, cucumber, tomato, lettuce, pickled onions, or your favorite toppings.


  • If using flour instead of breadcrumbs, start with 2 tablespoons, then add more as needed.


Calories: 377 kcalCarbohydrates: 44 gProtein: 11 gFat: 18 gSaturated Fat: 3 gSodium: 1146 mgPotassium: 320 mgFiber: 7 gSugar: 4 gIron: 5 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Leave a comment below!

About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

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