A falafel burger is the perfect weeknight meal.  It’s packed with flavor and super easy.

People have been making and eating falafel since the days of the Pharaohs.

The star of the falafel burger show, the chickpea, also known as a garbanzo bean, is one of the world’s oldest crops for several reasons.  They are tasty, versatile, and good for you.  Chickpeas are packed with protein, high in fiber, vitamins, and minerals.

Use them in salads, soups, stews, or toast them for a healthy snack.  And don’t forget that this ancient legume is also the shining star ingredient of hummus.

The key to the falafel burger is to start with dried chickpeas.  The canned ones will fall apart in the pan.

Additional tips:

  • Soak them up to 24 hours and at least 12 hours before you want to make falafel burgers.
  • Drain them well – I spin mine in my salad spinner to remove excess moisture.
  • Use a food processor to grind them.  If you don’t have a food processor, use a food mill or other grinder.
  • Grind them just until the chickpea mixture holds together in your hand.
  • Shape them by hand or with a hamburger mold.  Everyone can join in on the fun of this part!

Serve your falafel burger with all the fixings and fun of a traditional hamburger.

Falafel Burger
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Prep Time: 16 minutes

Cook Time: 24 minutes

Total Time: 40 minutes

Yield: 6 Falafel Burgers

Calories per serving: 318.38 kcal

Fat per serving: 7.76 g

Saturated fat per serving: 1.83 g

Carbs per serving: 47.91 g

Protein per serving: 17.64 g

Fiber per serving: 9.4 g

Sugar per serving: 8.92 g

Sodium per serving: 320.84 mg

Cholesterol per serving: 4.79 mg

Falafel Burger

Packed with flavor and super easy, this recipe is perfect for quick weeknight meal. Serve it with all the fixings and fun of a traditional hamburger.


  • 2 cups dried chickpeas
  • 5 garlic cloves
  • 1/4 cup onion slices
  • 1 cup cilantro
  • 1 cup parsley
  • 3 teaspoons cumin
  • 2 teaspoons coriander
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cardamom
  • 1 tablespoon baking powder
    Tahini Yogurt Sauce
  • 3/4 cup Greek yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • 2 teaspoons Sriracha sauce
  • 1/4 teaspoon kosher salt
  • 1 garlic clove, minced


  1. Place dried chickpeas in a large bowl. Cover with at least 6 cups of water. Allow to soak 18-24 hours. Drain well.
  2. Place the chickpeas and the remaining falafel ingredients into the food processor. Grind until the mixture begins to hold together, stopping every now and then to scrape down the sides of the bowl to ensure an even grind. Take a handful of the mixture and squeeze into a ball. If the mixture holds together, it's ready to be formed. If it doesn't hold together, grind it further. Don't add water as this will make the falafel batter too wet, and it won't hold together when cooking.
  3. Form the falafel into 1/4-inch patties.
  4. Heat a medium skillet. When the skillet is hot, add enough oil to generously coat the pan and create a thin layer.
  5. When the oil is hot, gently add the falafel patties to the skillet. Cook for a total of about 4 minutes, 2 minutes each side or until browned.
  6. Remove to a paper towel to cool.
  7. Serve immediately on a whole-grain bun with Tahini Yogurt Sauce.
    Tahini Yogurt Sauce
  1. Place all the ingredients in a medium-sized mixing bowl. Whisk together until combined. Taste and adjust the seasoning, as needed.
Nutrition label for Falafel Burger

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