Falafel Veggie Burgers


Last Updated on February 22, 2022

Delicious and flavorful falafel veggie burgers! These simple burgers have all of the key flavors of falafel, with a few added veggies for the perfect balance. Serve them over a chopped salad with tahini sauce for a delicious plant-based meal.

falafel burger

Falafel Veggie Burgers

Falafel has always been a favorite meal of mine that I grew up eating quite often. It’s packed with so much delicious flavor, and made with the freshest ingredients.

These falafel veggie burgers are so similar to real falafel, but have a few extra add-ins, and are grilled on a pan instead of deep fried.

Falafel Veggie Burger

These falafel veggie burgers are the perfect weeknight meal to serve with a freshly chopped salad and homemade tahini sauce.

Although traditional falafel is made with dry chickpeas that have been soaked, I used canned chickpeas for this recipe to make it simpler to make.

The end result is still incredible, and is so much easier to whip up!

Falafel Veggie Burgers

What you’ll need to make falafel burgers:

  • canned chickpeas
  • red onion
  • spinach
  • cilantro + parsley
  • garlic
  • spices: sesame seeds, cumin, coriander, salt, pepper and cayenne
  • flour, to help bind the burgers

Blend the chickpeas, herbs and veggies together to form a paste, then mix it in with the spices and flours to form the burgers.

You can pan-fry these in a skillet, or bake them until they’re perfectly crispy!

Falafel Burger

The burgers stay soft on the inside, but get that perfect outer crisp like true falafel. If you’re a long time follower then you know I love my homemade veggie burgers, but this recipe may just be my favorite one yet.

I can’t wait for you guys to try it!

Falafel Veggie Burgers

Other veggie burgers you’ll love:

White Bean Beet Burgers

Lentil Burgers

Jalapeno Black Bean Burgers

Spinach & White Bean Burgers

Falafel Veggie Burgers

5 from 6 votes
Course: Main


Prep time


Cooking time


Total time




  • 1 can 1 chickpeas (15 oz), drained and rinsed

  • 1/2 1/2 red onion, roughly chopped

  • 1 cup 1 spinach

  • 1/4 cup 1/4 cilantro

  • 1/4 cup 1/4 parsley

  • 2 cloves 2 garlic, minced

  • 2 tbsp 2 sesame seeds

  • 1/3 cup 1/3 oat flour or all-purpose flour

  • 2 tsp 2 cumin

  • 1 tsp 1 salt

  • 1 tsp 1 coriander

  • 1/2 tsp 1/2 black pepper

  • 1/2 tsp 1/2 cayenne

  • Olive oil, to cook the burgers

  • Tahini Sauce
  • 1/4 cup 1/4 tahini (sesame paste)

  • 1/4 1/4 -1/3 cup cold water

  • 1.5 tbsp 1.5 lemon juice

  • 1 tsp 1 garlic powder

  • 1/4 tsp 1/4 salt

  • Chopped Salad
  • 4-5 4-5 persian cucumbers, finely chopped

  • 1 pint 1 cherry tomatoes or 3 roma tomatoes, finely chopped

  • 1/4 1/4 red onion

  • 1/4 cup 1/4 Chopped parsley

  • 2 2 -3 mint leaves, chopped (optional)

  • 3 tbsp 3 olive oil

  • Juice from 1 lemon

  • Salt & pepper


  • Add the chickpeas, garlic, red onion spinach, cilantro and parsley to a blender or food processor and pulse together until a textured paste forms- you may need to scrape down the sides every now and then. The mixture should still have small pieces of herbs and chickpeas and doesn’t need to be fully pureed. *See pictures above
  • Transfer the mixture to a large bowl and add in the spices, sesame seeds and flour. Mix together using your hands, making sure everything is evenly mixed. If the mixture is too pureed, I suggest adding an extra 2-3 tbsp of flour.
  • Form 4 palm-sized burgers with the mixture.

    Pan-fry: heat a skillet with about 2 tbsp olive oil on medium heat. Cook the burgers for about 5-7 minutes on one side, and flip them for another 5 minutes.

    Bake: preheat the oven to 375 F. Place the burgers on a parchment lined sheet pan and drizzle them with olive oil. Bake them for 12 minutes, then flip and bake for an additional 10 minutes.
  • To make the tahini sauce, combine the tahini, water, lemon juice, salt and garlic in a bowl and whisk together until smooth. Start with 1/4 cup of water and add more as needed to create a smooth sauce.
  • Toss the cucumbers, tomatoes and herbs together with the olive oil, lemon juice salt and pepper and serve with your falafel burgers and tahini sauce.
  • The burgers can be frozen for up to 3 months.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. How many days in advance can you prepare but not cook till the day you want to serve them ?
    Thank you

    • Hi Eileen, you can prep the batter up to 3 days in advance. You can refrigerate the batter as is, or form the patties and refrigerate them that way

  2. Amrita

    It was my first time making falafel and this recipe was not only delicious but so easy to follow! I’ll definitely be making these more often. Thank you Gal!

  3. Made this for lunch today for hubby and I. Tasty & satisfying thanks Gal

  4. Giovanna

    Hello , your falafel burgers are amazing I did them today . Thank you so much .
    Mrs lipari

  5. Is there something I can use as a alternative to spinach?

  6. Can the falafel burgers be made with Gf all purpose flour??

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