Baked Falafel Burgers

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Large dish of falafel burgers wrapped in collard greens with onions, sauce, and other toppings

I remember the first time I ever tried Middle Eastern food. I was in college working at a breakfast restaurant and my coworker kept telling me about her favorite local restaurant that served a killer vegetarian appetizer platter.

Up until that point, I had literally never heard of falafel or pita and had yet to jump on the hummus bandwagon. It was all a mystery to me.

But that all changed one day after work when she convinced me to join her for lunch. One bite in and I was ruined. Since then, Middle Eastern and Mediterranean have become two of my absolute favorite cuisines. I practically have hummus pumping through my veins at this point.

Pulsing green ingredients for falafel burgers in a food processor

Though I have mastered the art of Vegan Gluten-Free Falafel, I’ve been craving a falafel burger these days. There’s something so substantial about a burger, and the flavors of Middle Eastern cuisine lend themselves perfectly to toppings and sauces galore.

Chickpeas and greens in a food processor for making gluten-free vegan falafel

This recipe is simple, requiring just 7 ingredients. Plus, it’s seriously well spiced with infusions from both garlic and cumin for a tangy, smoky flavor that I absolutely adore.

They’re also baked for a healthier touch, though I do prefer giving them a little sauté beforehand to form an extra crust on the outside. I’m kind of a texture snob.

Cutting board with collard green leaves topped with falafel burgers and other toppings

These burgers are super versatile! Serve them on pita for a more traditional falafel feel, atop greens for a seriously substantial salad, or wrapped in chard for a naturally gluten-free option.

As for sauces, hummus makes a lovely touch! Otherwise, my go-to Garlic Dill sauce is magic. You really can’t go wrong.

Pouring sauce over healthy baked falafel burgers
Baking dish filled with falafel burgers stuffed in collard greens with delicious vegetables and sauce

I’m kind of smitten with these burgers. They’re:

Crusty on the outside
Tender on the inside
& Seriously satisfying

I suspect even carnivores would dig this dish. It’s so hearty and substantial with nearly 10 grams of protein and 5 grams of fiber per burger! That’s a seriously satisfying and healthy meal even picky eaters will love.

Stack of collard wrapped baked falafel burgers held together with a toothpick

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Take a picture and tag it #minimalistbaker on Instagram so we can see! Or PIN it to save for later. I always love scouring my Yummy Eats board when our meal plan is looking grim. Or, when in doubt, 31 Meals to the rescue. Cheers, friends!

Stacked falafel burgers in collard green wraps with onion, tomato, and sauce

Baked Falafel Burgers

Healthy, 7-Ingredient V GF Falafel Burgers! Simple, flavorful, and perfect with pita, greens, or atop a salad!
Author Minimalist Baker
Stack of Baked Falafel Burgers with collard green leaves for a bun
4.41 from 54 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 (burgers)
Course Entrée, Side
Cuisine Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly 1 Month (layered between parchment paper)
Does it keep? 4-5 Days



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



  • Add parsley, garlic, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine.
  • Add chickpeas and pulse until incorporated but still slightly chunky. You want to maintain a bit of texture.
  • 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.
  • Draw an “x” in the dough to form 4 sections (as original recipe is written // adjust if altering batch size), then use your hands to form into 4 large patties (amount as original recipe is written // adjust if altering batch size) roughly 1/2-inch thick.
  • Place on a foil-lined baking sheet and refrigerate or freeze for 15 minutes to firm up. Preheat oven to 375 degrees F (in the meantime.
  • 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 Tbsp olive or avocado 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.
  • 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!
  • 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.
  • Burgers will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.


* Adapted from my Better Than Restaurant V GF Falafel
* Nutrition information is a rough estimate calculated without toppings.
* Learn more about the history and origin of falafel here.

Nutrition (1 of 4 servings)

Serving: 1 burgers Calories: 180 Carbohydrates: 17.2 g Protein: 9.4 g Fat: 10 g Saturated Fat: 0.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 620 mg Fiber: 4.6 g Sugar: 0.8 g

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My Rating:

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Sorry to hear that, Asli. It sounds like there was too much moisture. Did you rinse and thoroughly drain the chickpeas? How much nut meal/oat flour did you use?

  1. Gwen says

    Loved this recipe! Subbed some cilantro for about 1/4 of the parsley. Next time I may throw a little panko in for that texture and a little firmness? The flavor on these are spectacular. When I’ve made baked falafel recipes in the past I will often throw some panko either in the mix or on the exterior to imitate the crackly texture you get in the fried version.

  2. Danielle says

    Loved this and so did my family! I used a mixture of chickpea flour and flax meal since we have a nut allergy and it turned out great!

  3. Jenny says

    Just made this, and it was great! I did add a flax egg to help bind it, but I forgot the lemon juice and didn’t grind the mixture up all the way. This is a keeper! Thanks!

  4. Camille says

    These look amazing although I’m a little hesitant to make them as I see a lot of other bakers had trouble getting the burgers to stay together. I’m wondering if you think adding a flax egg would help? Or would that just make it too liquidy? Thanks! I love your blog. :)

      • Camille says

        Hi again, Dana!

        Thank you for your reply! I went ahead and made these yesterday afternoon and I am so happy to report they turned out great! I did not have any trouble keeping the burgers together. I did add about a tablespoon of ground flaxseed along with the nuts. I also pulsed the mixture very well and drizzled a little olive oil on top of the burgers before baking. I will definitely be making these again. They were fantastic!

  5. Brooke R. says

    After reading the comments, l felt compelled to chime in. This recipe is one of my favorites. I’ve made these falafel patties countless times over the past few months and they always turn out wonderful! Instead of nut flour, I use gluten-free all purpose flour with a little arrowroot and the patties form beautifully, they are always firm and don’t fall apart AT ALL. Letting the mix chill in the fridge is a crucial step! I let it sit for a half hour or more. However, I think adding the flour causes some of the spice to get lost. Before flour, the mix tastes great as written. I usually end up doubling the spices, plus a little curry powder and allspice. I’ve made small falafel balls with this recipe and tiny baked patties for my one-year old. The whole family loves these!

  6. stephanie says

    These tasted very good. I did not have fresh parsely on hand so I used dry parsely flakes. Maybe I could have substituted the parsely with spinach? I think the lack of parsely made the batter a little dry but I added an egg and that fixed the problem!

  7. Dimitra Georgouses says

    My absolute favorite – veggie burger meets falafel! This is perfect, great lemon and parsley flavor than bode well with the cumin. Quick and easy and perfect for a week night meal (I teach PT and have a toddler). I usually set the instapot to cook my beans while I’m away and then assemble everything when I’m home. Love this.

  8. Marisa says

    Made the falafel burger recipe and the burgers fell apart. I used 1/2 cup of nut meal as directed and I had no problem shaping them. I froze for an hour also.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marisa, Sorry you had trouble with the texture. We’ve since improved upon our falafel methods and highly recommend this recipe!

  9. Jordan Higgins says

    Hi! Making these for dinner. Is the nutrition calculation based on 1/4 cup ground walnuts or one of the other items? And what quantity? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jordan, the nutrition info is for 1 burger calculated with the lesser amount of walnuts. But please note it’s an estimate.

  10. Sarah says

    I was so excited for this recipe, but it turned out sooo bland! :( I even added more of the spices than was listed. What did I do wrong?

  11. jen says

    I’ve never commented before- No really.
    I had to post because this is excellent. I love the flavors and I loved being able to use canned chickpeas and being able to bake them!!
    Actually not JUST this recipe, I’ve made many of your recipes and follow them exactly because I know they will be excellent! I am cooking for a picky husband two picky little girls and they love your recipes also!!
    Keep up the good work! We appreciate you!!

  12. moi says

    Hi! I see you are now using soaked chickpeas for your falafels. Are you still pan-frying your falafels? I’m looking for an ultra-easy baked falafel burger (or any other bean) burger. Thank you!

  13. Jacob's Ladder Blog says

    I just made this recipe and it turned out beautifully. Admittedly, l eyeballed the measurements, but l added all the above ingredients until l achieved a lovely clingy texture. I also added a splash of olive oil and some fresh mint leaves for good measure. Am eating it tonight with homemade hummus in a wrap with veggies. Yum! Thanks for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  14. Vanessa says

    Just wanted to comment on this … we made these for dinner, oil free and veganlicious. Thanks for posting this. I didnt’ follow it exact but it was enough to make me feel confident that I could make them. They held together really well… :)

  15. Steely Dan Rather says

    Yeah it was crumbly but the flavor and crispness can’t be beat. It held together well enough for burgers on pretzel buns. The nut meal really elevated it too. I’ll take a little crumbliness to cut down on time for a weeknight dinner.

  16. Julie says

    Flavor and ingredients were good but it completely fell apart. Trying to turn them was a mess and it crumbled everywhere. Disappointed. I saw others had similar experiences. I felt I pulsed the chick peas enough but still crumbs

  17. Paul gagne says

    Hi, can I get a food processor recommendation? or a way to blend the parsley, garlic, lemon juice step without a food processor? my multi-speed vitamix couldn’t do it. price is a factor. thank you.
    I’ll be trying the recipe again because I mixed up a few steps, like sauteing the burgers before freezing for 15 minutes. and I just chopped the nuts instead of turning into flour (or meal) . the taste was excellent and i have pictures but obviously not the best, a little crumbly.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Patty, is it possible you didn’t pulse the chickpeas fine enough? Next time, try processing them more and this should help the burgers hold form better.