Falafel Burger

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falafel burger

Yield: 4


  • 1 medium sized onion, roughly chopped
  • 2 cloves garlic
  • 400g can chickpeas, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking powder
  • 1 tablespoon flour
  • 1 tablespoon chopped parsley
  • oil
  • 6 x Tip Top burger buns
  • 1 char-grilled red pepper, cut into strips
  • hummus
  • rocket leaves
  • tzatsiki dip


Place onion, garlic, chickpeas, cumin, coriander, baking powder, flour and chopped parsley into the bowl of a food processor.  Pulse until the mixture is finely chopped and can be pressed together.  If the mixture doesn't bind then add a little more flour.
Form the mixture into 6 patties and sit in a single layer on a baking paper lined tray.
Heat enough oil in a large frying pan to come to a depth of about 1 cm.  The pan should be on a medium heat so the falafel colour but don't cook too quickly.  Pan fry the falafel in batches until golden on both sides.  Drain on kitchen paper.
Serve falafel in a toasted burger bun with hummus,  char-grilled red pepper, rocket and drizzle with a cucumber, yoghurt and mint sauce (tzatsiki).

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