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Baked Falafel Burgers

Healthy, 7 Ingredient V GF Falafel Burgers! Simple, flavorful, perfect with pita, greens or atop a salad!



  • 1 bundle fresh parsley (~2 C chopped)
  • 3 large cloves garlic
  • 1 large lemon (~2 1/2 T juice)
  • scant 1/2 tsp sea salt + black pepper
  • 1 ¼ tsp cumin
  • 1 15-oz can chickpeas, well rinsed and drained
  • 1/4-1/2 C ground raw walnuts, pecans, almonds or GF oat flour

Toppings/For Serving:

  • Garlic Dill sauce
  • Chili Garlic Sauce or Sriracha
  • 5 minute Hummus
  • Tomato, Lettuce, Onion
  • Pita or sturdy greens, such as chard or collard greens


  1. Add parsley, garlic, lemon juice, cumin and a healthy pinch each salt and pepper to a food processor and mix to combine.

  2. Add chickpeas and pulse until incorporated but still slightly chunky. You want to maintain a bit of texture.

  3. Transfer to a mixing bowl and add nut meal (or oat flour) and mix again until a loose dough is formed that's firm enough to be handled. Taste and adjust seasonings as needed. I added a touch more salt.

  4. Draw an “x” in the dough to form 4 sections, then use your hands to form into 4 large patties roughly ½" thick.

  5. Place on a foil-lined baking sheet and refrigerate or freeze for 15 minutes to firm up. Preheat oven to 375°F in the meantime.

  6. OPTIONAL STEP: For a little extra crust on the outside, before baking heat a large skillet over medium to medium-high heat and add 2 T olive or canola oil. Swirl to coat pan, then add falafel. Carefully flip once golden brown – about 3-4 minutes - and then cook on the other side until golden brown as well - 3-4 more minutes. Return to baking sheet to continue baking. Otherwise, just add them straight to the oven for baking.

  7. Bake for a total of 30-40 minutes, flipping once at the halfway point for even cooking. The longer you bake them, the firmer they’ll get!

  8. Serve warm wrapped in a pita or chard bun and desired sauces/toppings. Alternatively, serve atop a salad and use the garlic sauce as a dressing.

  9. Burgers will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.

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