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.
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.
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.
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.
I’m kind of smitten with these burgers. They’re:
Savory
Smoky
Garlicky
Crusty on the outside
Tender on the inside
Fresh
Simple
& 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.
If you guys make this recipe, you know the drill: Let us know!
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!
Baked Falafel Burgers
Ingredients
FALAFEL
- 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
TOPPINGS / FOR SERVING (optional)
- Garlic Dill sauce
- Chili Garlic Sauce or Sriracha
- 5-minute Hummus
- Tomato
- Lettuce
- Onion
- Pita or sturdy greens (such as chard or collard greens)
Instructions
- 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.
Notes
* Nutrition information is a rough estimate calculated without toppings.
* Learn more about the history and origin of falafel here.
Nathalie says
This is just a flop…recipe was a total disaster…
Hi Nathalie, sorry to hear this recipe didn’t work out for you! Did you make any modifications? We would love to provide some tips if you can let us know more about what went wrong.
Jolynn Ouimette says
Aw, this was a really good post. Taking a few minutes and actual effort to generate a very good article… but what can I say… I procrastinate a lot and never manage to get nearly anything done. Normal I blig about finger rings for ladies
Eryka Liu says
Do I have to cook the chickpeas first if I am using the dried ones?
Yes, you’ll want to do that!
Jill Robertson says
I like the mix but traditionally falafel use soaked but not cooked dried chickpeas. Cans are good in a hurry but alter the texture a lot. Nuts are an interesting addition, and I some pistachios sitting about. I always put in a lot of fresh coriander as well (cilantro to the US). Sometimes mint as well and green onions.
Once again I look for a recipe on your site and an hour, or two later…
Tammi says
So…WOW! This was soooo delicious. I need to let ya”ll know that I only have a Vitamix (with no pulse feature) and not a food processor so the first part of the recipe was a bit challenging. My parsley liquified. I had to add water so it wouldn’t burn up my blender. Blended till it was green mush but I didnt keep the chickpeas in long. I put it all in a mixing bowl and mashed some of the peas by hand, leaving some whole.
I like crisp but was hangry and skipped the saute suggestion. The crisp from baking was just fine. The flavors in this recipe are ridiculous…in a good way. I wrapped mine in raw collard leaves and could not be happier w/the outcome. I made your dill sauce (good lawd this stuff is divine).
My only issue is that I should have made more! I am a new fan and will be trying other recipes of yours, Dana. Thank you so much for this. I can NOT wait to make this again.
Thank you for sharing your process with us, Tammi! We are glad you enjoyed it!
Hans says
Made this falafel, this weekend. After some research on the net, I took this recipe made it from dried soaked chickpeas, 25% of the chickpeas I left raw, the rest I boiled and followed the rest of the recipe, excellent garlicky taste, and nice texture. I did not back them just on the griddle. I wish I could post a picture. Thank you for this great website, you created. I used more then one recipe of you.
Thanks for sharing, Hans! To share a photo, feel free to use the hashtag #MinimalistBaker on Instagram and we’d love to see what you cooked up!
Alivia Poirier says
Hi Dana! I make your “Easy Vegan Falafels” on almost a weekly basis :) I have yet to make this burger version, and I’m wondering if making the falafel mixture ahead of time and having it chill in the fridge all day would have any negative effect on texture/anything else.
Thanks for all the amazing recipes!
Hi Alivia! You can totally refrigerate your falafel mixture for later in the day! Hope this helps!
Carol says
I made this and need some help. The flavors pre-cooking were wonderful, but they completely fell apart with cooking, crumbling so much I ended up sprinkling it only a salad. I thought maybe I left out a binder in the recipe, but on checking I followed everything as outlined in the recipe. Love the flavors and so want this to work. Suggestions?
Hi Carol! I’m wondering if you didn’t pulse the chickpeas fine enough? Next time, try processing them more and this should help the burgers hold form better.
Carol says
Thank you! I will give it another try.
Sara says
Can I use regular flour without effecting flavor/consistency?
I haven’t tried it that way, but it should work! Maybe try oat flour first.
julia says
i tried this MASSIVE falafel pita for the first time yesterday (all i’d ever tried was hummus!!) with hummus, olives, deep fried falafel, tahini, mediterranean salad- ALL THE FIXINGS. LOVE AT FIRST BITE!! i was thinking “where has this been all my life??!” i was so happy when i found a recipe by none other than minimalist baker ;) definitely going to try this!!!!
Elle says
Made these recently for my family and they were delicious! Super tast, easy and no need for all the oil of a regular falafel! I will definitely make again :)
tracy says
Just made these and they were delicious, the batter was a little wet..I had a large bunch of parsley and a really juicy lemon. I started with ground up walnuts but when the batter was a little wet I whizzed up some oats into flour and added that as was suggested in the recipe as an alternative to nuts. It worked perfectly. I will be making them again, fresh, crispy, lots of flavor
Maeve says
This looks delicious! I can’t believe I’ve never thought of making falafel BURGERS?I can’t wait to try it out, thanks for the recipe!
Heather says
I tried these last night. Unfortunately, they totally fell apart and got really dry during the baking process. I thought they would – anytime I’ve tried to make fritter type things, they are a disaster if there is nothing to bind them (like an egg). Shoulda listened to my gut! Glad they worked for others, but I really don’t understand how they would.
Jessi Summers says
I had a similar experience – I could barely get them in patties to begin with for how quickly they were crumbling, and they were unpleasantly dry by the time they were done baking. Not sure what adjustments I’d need to make for this to work. I was a little surprised and disappointed, since recipes here never fail me. The taste was good, at least.
Karen says
I made this and it could have been better. I would decrease the amount of lemon juice. The juice of a large lemon was too much. It made the falafel too sour.
Chantal says
Just made these and they were a hit. Easy and super flavourful
Mrs E. says
to clarify any burger suggestions only using chick peas she does not care for black beans. Thanks so much! So appreciate your suggestions!
Mrs E. says
I have tried to read through all of the comments but a few suggestions would be helpful…how well do these freeze after preparing? Out of all of your chickpea falafel or burger recipes, which have you been most successful with moistness and sturdiness and over all flavor if baking and freezing? Looking to make a low sodium large batch for mom to keep in her freezer and pull out as needed…will a reheat in microwave work?
Hi! They freeze well! Layer burgers with parchment paper in an airtight container, you can reheat them in the microwave. I would check out this recipe, it freezes well and many people have had success with it. (Follow instructions on how to freeze and reheat.)
Bob says
Canned beans? blasphemy. Falafel is made with raw soaked beans.
Breanna says
I’m partly of Lebanese descent so I’m no stranger to Middle Eastern food. I just pulled these out of the oven (I used 1/2 cup pay flour and fried a little before baking) and they are so freakin good!! Honestly, better than the regular falafel I’m used to. This has a ton more flavor. Thanks for sharing!
allisonb says
it was almond based yogurt!
allisonb says
WOW…I made these tonight. My body building routine is inviting me to eat more protein. I’m mostly vegan, though crave meat when I can’t get enough protein.
I prepared fresh garbanzos today, and then used teff flour and cooked them in an avocado oil greased muffin pan.
They came out as perfect little bite sized oven baked sliders. I served them over a bed of cabbage, with a variety of olives, a yogurt based tahini, and a glass of fresh pressed carrot juice…HEAVEN! Thanks for recipe!
Calisthenics says
These look absolutely delicious. I want to make them tonight but i have no parsley :(
Chandani says
Hi Dana this recipe looks great! But I just have one question… why is there so much sodium in one patty even without the toppings or dressing? Just trying to stay in a clean eating mode and trying to reduce my intake of sodium as well so that’s why I was wondering. Thank You!
Ella says
I made them and the mixture tastes good but the patties would not stay together and they crumbled into pieces very easily. Not sure what to add next time to have firmer patties?
Nora says
Hi. I tried the printer version content and it’s a blank page. Also tried from my laptop and same story. So it’s an issue in your end.
Thanks!
Maxime says
I was nervous about attempting this recipe, but I need more meatless options for dinner. I love street cart falafels, so why not try it?!
This turned out SO good! It crumbled a little and was wondering what I can do to have firmer patties next time, nonetheless absolutely delishious. I had it with the garlic tahini sauce from this site and garlic naan BC it’s my birthday and I love naan, lol ❤ Thank you!
Chrysanthemum says
Wow what a wonderful recipe! I used 1/2 cup of GF oats and just blended it up with the other ingredients… my hands aren’t as able to stir as before. They turned out crispy and look perfect!
Marilyne says
I made these tonight, and served them on a salad, it was very tasty !! It’s the first falafel recipe I ever tried and it was way easier than I thought ! Thank you for all your vegan recipes !!
Kristy says
Nice recipe, turned out a little crumbly but they were delicious wrapped in a large lettuce leaf with some hummus.
Nicola says
What am I doing wrong? Completely crumbled as soon as I touched them.
SuddenlyVegan says
YUM. I seared the outside first then baked for 30min, may bake longer next time. I used plain bread crumbs because I didn’t really like the idea of using regular flour, taste wise. I also didn’t make the garlic dill sauce, although I definitely will in the very near future! I used this bottled vegan tahini dressing/sauce (swoons) on a toasted whole wheat bun and a little ketchup on top with lettuce, tomato and onions. I didn’t have cumin so I used this spicy curry blend that was amazing in this recipe. I will definitely make this again but with a few tweaks, it felt like it was missing something. I’d cut the parsley in half and up the seasoning a bit. I felt it needed something like diced red bell pepper in the batter and maybe green onions? Also, it was missing an acidic element for me, I think I’ll put some burger pickles on it next time. Still loved this!! Thanks.
Sarah says
bake at what temperature???
Lizbeth Jose says
I’ve tried these and they are absolutely delicious! My little brother enjoyed eating them and is always telling me to make them! Thank you for this amazing recipe!
Allison says
These look amaze! How would you adjust the cooking time if I were to make them as more traditional falafel balls? I am a HCLF vegan so I would not fry them in oil first, they would just go straight into the hot oven on parchment paper. Also, I don’t eat garlic (causes SEVERE digestive issues and massive food hangover!) so I’ll be leaving that out. What are your thoughts on adjusting other ingredients to make up for loss of any possible moisture, etc.? Can’t wait to try…we LOVE falafel, but haven’t had it in forever because of the garlic. Seems silly, but I suddenly realized I could just try my hand at making them at home without the garlic. Duh! I do it with other recipes all the time so I have no idea why I never thought to try making my own falafel! :-)
Megan T says
I tried these last night and they were great right out of the oven, but today when I re-heated them, they crumbled up and I had to eat them with a spoon. They have such great flavor, but do you have any suggestions to making them less crumbly?
Hmm, if not vegan, you could try adding an egg for more binding.
Mandy says
I was very disappointed in this recipe. I followed it to a tee and the end result was nothing short of bland. I sort of suspected the recipe should call for more seasoning. I guess I should have trusted my instinct on that one. Would not make again.
Marianela says
Good stuff =) Thanks for sharing. I love hummus and falafel. I’ve always wanted to make my own and yours look delicious so I’m definitely going to try this one out.
steff says
Making these now but can’t get recipe for “garlic dill sauce” help :)
shea H says
I second everything Fran said (quoted below). Super bummed that they totally feel apart, especially since it was probably pretty easily avoidable. Parchment paper might have been better?
“These taste wonderful but they TOTALLY fell apart on me in the baking step (I didn’t pre-fry: didn’t want the extra splatter in the kitchen and was going for the healthier option), as I went to flip them over after 20 minutes in. They were stuck to the foil, which I had not oiled prior to placing the patties on it. Is the foil supposed to be oiled? If so, please add that suggestion to the recipe! I’m so disappointed in the complete mess because otherwise they are fantastic.”
Sarah says
Hello,
Just saw your recipe and am going to try it tonight. Can I substitute all purpose flour for the nut meal?
Thanks!
I haven’t tried it that way, but it should work! Maybe try oat flour first.
Aly says
Can I just use regular flour or does it have to be nut/GF oat??
Tommy says
I absolutely loves these. YES YES YES. I dream about them at night these days, I think they will become my new date food after this.
Faye says
Great recipe, thank you! Wish I had oiled my foil as they got a bit stuck but they had a great texture and a good taste. I chucked in some chili flakes for a bit of heat :)
Laura says
Can these be frozen and enjoyed later?
Meg says
Can you make these and then freeze them ahead of time for dinners in the future??
Teddilyn says
I absolutely loved this recipe, It was my first time making falafel. I am allergic to lemon (strange I know) so I used Apple Cider Vinegar instead, still tasted amazing. I also loved the simple but great Garlic Dill Sauce.
Supervixen says
Very flavorful. I added a few extra cloves of garlic though.
My problem was that these would stay together. So I had falafel crumbles.
Donna says
I made these today! They are delicious!
I don’t make sauces much but I am eating a patty in a bowl with diced fresh tomato, avocado and sliced black olives. So good!!!
It is pretty crumbly, even though I left them in the oven for 40 minutes. But the flavor makes me not care. :)
Teresa says
This looks delicious. I am always trying to find alternatives while everyone cooks their meat on the grill. I don’t believe this would hold up well to grilling, but once baked and refrigerated, do you think it is something that could be reheated on the grill? Perhaps on tinfoil?
I tinfoil, yes!
eva faith says
so amazing! my ending up turning out green,lol. I think it was because I was using lightly dried parsley instead of completely fresh. The ratio is different idk why, so I was sure exactly how much to use. Well I used a little too much but I actually really liked them, and so did the rest of my family. Thanks again for the great recipe! I also didn’t pre-fry them and they turned out fine. Little crumbly but that may be due to my parsley situation, but still great!
Leanne says
These were amazing!!! We ate them with a yogurt dill sauce since we weren’t worried about making sure the meal was vegan. Will make again yummy.
Kristin says
Those falafel burgers looks so good. Just a “stupid” question from my side; is it possible to use a blender instead of a food processor? I’m on a student budget (and a bit short on storage space), so I was just wondering.
Of course! Not a stupid question.
Bridget says
I used quinoa flour instead and they turned out perfectly for our nut-free house! I also rolled my dough in to quarter size bites so they would be more peckish for salad toppings. This is excellent and easy!
Thanks for sharing, Bridget!
Vanessa says
These sound great! I am always looking for new veggie burger recipes to try out. I was going to make these to bring to a family bbq tomorrow and was curious how they would do on the grill?
I would say OK, but preferable in the oven as they’re a little tender.
Nigel Jones says
Wow! This was my first shot at making falafel – it was so easy and so delicious, what a great recipe! They were stuck to the foil, which I had not oiled prior to placing the patties on it. Your recipes always work perfectly. These were dreamy, crisp and sturdy.
Wonderful! Thanks for sharing, Nigel! xo
James says
FYI, I’m a vegan personal cook for a few clients and this particular little gem easily makes it onto the menu almost every week (at the clients’ request!) I have to cook oil-free for one of my clients, so I make all my dishes oil free, and this one turns out just fine. The pan searing (a must in my opinion) is tricky, but can be done with non-stick, then into a silpat lined baking tray for the full 40 minutes. Using this method the burgers come out too dry to serve immediately because the crust is thick and dry for lack of oil. HOWEVER, I serve these to clients who will eat them 12 hours later, at minimum. In a sealed bag, the moisture from the middle of the patty rehydrates the crust and by the time they’re eaten, they’re PERFECT.
Keep ’em coming!
Wonderful! Thanks for the tip!
Cerise says
I tried this today with the Garlic Dill Sauce and can I just say it was magnificent. I’ve been wanting to try making my own Falafel for a while and this was the perfect recipe. So super easy and delicious. Next time I’ll be making a double batch for sure!
Sara says
Wow! This was my first shot at making falafel – it was so easy and so delicious, what a great recipe! I coated a tray with a thin layer of olive oil and baked the falafel burgers with some sesame seeds added to the top for about 30 min., flipping them often, and they were just perfect. Thank you so much!
Sara says
Whoops, I forgot to rate it.
Erika says
Hi- I saw this on Pinterest during a craving for lentil burgers, and tried this instead. So far, so good—they are in the fridge, tasting yummy. I did add some Tahini-we just came back from Israel, so I’m kind of obsessed, but only with the good stuff—it’s amazing what passes for Tahini in the States! I also do love the idea of the green as bun. The bread is always too much for me.
fran says
These taste wonderful but they TOTALLY fell apart on me in the baking step (I didn’t pre-fry: didn’t want the extra splatter in the kitchen and was going for the healthier option), as I went to flip them over after 20 minutes in. They were stuck to the foil, which I had not oiled prior to placing the patties on it. Is the foil supposed to be oiled? If so, please add that suggestion to the recipe! I’m so disappointed in the complete mess because otherwise they are fantastic.
Laura says
I had the same issue and wished I had given the foil a light coating of non-stick or olive oil. Will definitely try again with that step added in.
Jamie says
I turned the next day leftovers into vegetarian chorizo by crumbling and adding paprika, cayenne, and Chollula then I sautéed the mix in a little olive oil.
Jessica says
Hello! These were tasty. I ground 1/2 cup of almonds in the food processor. Do you grind some of the garbanzos more so they act as a binder? Mine were roughly chopped and I had a bit of trouble with them falling apart, even after baking. I followed the directions exactly, except cans of garbanzos here have 350g wet weight and 203g drained weight. I googled: 15 oz can are 9.5 oz drained, which is 2 cups of cooked/drained garbanzos. It would be nice to see a shot of your falafel dough if you have it – a visual check on what the texture should be like before cooking!
Vienna says
Made this today–it was so so so so good!!!!!!!!! I skipped the skillet part and did not add any oil during the process, but they still came out perfect. I just have a question: I froze some of the raw batter for tomorrow. Do I need to defrost it first or just pop it in the oven?
demabu says
Potentially a silly question – but would you recommend refrigerating/freezing the burgers before or after they’re cooked? Planning on making over the weekend to eat later in the week!
Nikita ogg says
Ur awessym resipe iz sooooo yumy I luv me sum mediteanium sausage
Nia says
Looks amazing! Would a magic bullet work well as a food processor for this recipe?
Katie says
i know i’m late to this awesome post, but is there a substitute for the nuts? Could I just use any gluten free flour, not specifically an oat one? Or gluten free oats? Thanks!
Chris Jones says
Is it okay to use regular whole wheat flour with this recipe?
Autumn says
Hopefully this doesn’t seem like a silly question; but when using the parsley, do you add the stems as well? Or just the leaves?
I use mostly leaves and if some stems get in there, that’s OK :D
Donna says
I was so excited to find this recipe for baked falafel but my burgers would not keep shape. They fell apart after frying and they fell apart after baking. I now have falafel crumbles. :(
I am sorry to hear that Donna! Hmm, if not vegan, you could try adding an egg for more binding.
Donna says
Thank you for your speedy reply. I’ll try an egg next time to bind it.
Happy cooking Donna!
Rebecca M. says
My husband and I made these earlier this week – they were very good and very easy! My primary problem with other falafel recipes I’ve made before is that the patties fall apart easily, but these were very sturdy.
I was shocked (and a little appalled!) that the recipe didn’t call for any coriander, however. I added a heaping teaspoon of ground coriander to the falafel mix; I honestly can’t imagine that the burgers would have much flavor without that addition. I also halved the amount of parsley and used regular, all-purpose flour instead of walnuts, etc., and it worked perfectly.
I give this recipe 3 stars as-is, or 5 stars with these tweaks! Thanks for a great starting point!
Kate says
Your recipes always work perfectly. These were dreamy, crisp and sturdy.
Lucy23 says
Such a lovely recipe, thank you very much for this. :) Can’t wait to try it out.
Rebecca says
just made these for dinner and they were delicious! I didn’t follow the proportions too closely, just kind of guesstimated things, and it still worked out great! I was amazed at how well they held together. And I did not fry them in the skillet, just bake them, and they still had a lovely brown, burger like crust. I also threw in a bit of dill, nutritional yeast to the burger, and then added red pepper flakes to the dip for a kick mixed in with all the lovely “cool” feeling flavors. Thank you so much for sharing! Loved it! I think I’m going to try this with lentils instead of chickpeas at some point plus more walnuts and see if they will still hold together. Hmmmmm… but it may destroy the Mediterranean feel to it. I guess I’m just over eager for some great lentil burgers! Anyway these were awesome, thanks again, and I absolutely love your blog!
Faith VanderMolen says
These were so easy and turned out amazing!!
Ronny says
The photos looks amazing, if you want the real deal you will have to go all the way to Israel, Falafel is the national dish and Hummus is a national addiction. The hummus became an art form not just food- they treat it as the French treat cheese, it is served warm with toppings in retaurants. The falafel have many add-ons that upgrade the flavour such as thaini sauce, thinly sliced salad, puffed chip and more. You will find another dishs to the falafel/hummus family like Sabih – pita bread with deep fryed eggpalnt slices with Tahini sauce and salad, and foul- broad bean cooked in hot tahini sauce dish served also in pita bread.
Katherine says
Made these tonight and they were absolutely delish! Cant wait for leftovers tomorrow on top of a salad with hummus
You are my go-to for everything because i know anything i try from here, will work! Thanks for your wonderful work x
Faith VanderMolen says
Made these tonight! They turned out great!
De says
Made these tonight and they were great! I’m only upset I didn’t make more! We doubled the recipe and they came out beautifully. Dana, you rock :)
Great, thanks De!
linda says
Just made these & they are in the oven. The taste is “on point” for sure.
I had a bit of trouble w/ the burgers falling apart. I decided to put them in the skillet 1st, then in the oven to finish.
Did I not add enough flour as binder? I added a scant 1/2 cup total of 1/2 coconut flour & 1/2 almond meal, for that is all I had left in the pantry.
I would say coconut flour is probably the culprit as it really dries things out.
Ana @ Ana's Rocket Ship says
Mmm… Falfael. With burger trimmings. Yippee!
Thalia @ butter and brioche says
I am a massive falafel fan.. never thought to convert the usual falafel ball into a burger though! Definitely a delicious idea that will be making an appearance on my kitchen table… thanks for the great recipe and inspiration!
hippymomelizabeth says
:)!
Annaliese says
Nom!! I literally JUST had a falafel burger at a great place here in Madison…and as I was stuffing my face, was thinking “this is good, but it’d be amazing to make at home”. Glad we’re on the same page :) Will defiantly reference your recipe for inspiration when I make these in the next few days!
Yay! Hope you love them, Annaliese!
Kate says
I love how easy and simple this recipe is! I have just started getting on the ‘hummus bandwagon’ and my family and I all love it. Now I have the perfect ‘excuse’ to make some more this weekend!
Isadora @ she likes food says
I also have hummus running through my veins and I’m obsessed with falafel! My mom made it all the time when I was a kid, but I didn’t really get into eating it until I was a little older and now it is one of my favorite meals! I love the sauce that you made for these, it sounds so good! Also, these pictures are so pretty :)
Thanks Isadora! So jealous that falafel were a part of your childhood. Such delicious little nuggets of goodness!
Elyse says
Made lots of falafel but always fried in oil so very keen to try a baked method for them. Way healthier and way less mess.
I recommend sauteing these briefly in a “little” oil for that nice crust (as noted), but they mostly get their crispness from baking! Let us know if you give these a try, Elyse!
Medha @ Whisk & Shout says
These look amazing! I looove Mediterranean food and I love the idea of falafel in burger form :)
Melanie | Melanie Makes says
These photos freakin’ rock, Dana. W-O-W.
Thanks Melanie!! xoxo
Vegan Bunny Slave says
Genius! I’m going to make these for work lunches, as I know falafels are nice and filling!
Yay! Let us know how it goes! These reheat nicely making them perfect for lunch ;D
Jennifer @ Show Me the Yummy says
Yum! I could totally get my meat loving husband on board with these and that garlic dill sauce sounds crazy good!
Heather Mason says
These look amazing! I love falafel! There is no excuse not to make them at home now!
Lisa says
thank you for sharing, the falafel look very yummy!
they are, however, not part of the mediterranian kitchen but come from the Middle East! :)
Effie says
Quite a large part of the Middle East lies on the Mediterranean shore (Palestine, Israel, Lebanon, Turkey, Egypt), so Middle Eastern can be Mediterranean as well. :-)
Lisa says
To my knowledge they are commonly ascribed to the Middle Eastern kitchen, but you are right, they could also be called Mediterranean with regard to their origin :)
Effie says
Yes, from that point of view you are probably correct. We usually call mediterranean cuisine that of countries west to Greece and Cyprus (little meat, plenty of vegetables, legume soups and olive oil). Although, being Greek, I am not even sure we share more with e.g. spanish or Italian cuisine than Israeli or Lebanese. And we definately have more influences from the Middle East, due to the fact that we belonged to Ottoman Empire until quite recently in modern history, and also received many greek refugees from the western coast of nowadays Turkey after World War I. Even within my country local cuisine varies in different places, e.g. it is heavier and more spicy as you move north.
I think Middle Eastern is definately more on the spicy side, right?
Annah says
You are absolutely correct Effie!
Erin @ The Spiffy Cookie says
Texture is defintely important. I have made baked falafel before but they were not as crisp on the outside as I would have preferred. Must try these burgers!
molly yeh says
yesyesyesyesyesyesyesyes!!!! falafel and hummus have my heart. and i am so with you about wanting the substantialness of a burger, especially with the colder days. i’ve had a few falafel burgers in my life and they were all so memorable and satisfying. totally adding this to my to make list!!!
Yayaya! Thanks lady. Your Shawarma nachos kinda stole my heart.
jenna @ just j.faye says
I LOVE Mediterranean food! It’s my favorite. These burgers look delicious!
Joanna @ Everyday Made Fresh says
Outside of hummus, I am lost when it comes to Mediterranean food. However, this looks amazing and I would give this a try in a heartbeat!
These are super simple and would be a great “next step” in Mediterranean food. Let us know if you give them a try, Joanna!
Emily says
Why must u bake these garbonzo bean burgers so long when the beans are already cooked? Doesn’t cooking them twice destroy the nutritional value? You fry and bake or just bake for 40 minutes? Would 15 minutes work in a hot oven?
I bake them for that long because I like a firmer texture. Yes, I’m sure you could just saute them but they don’t get very dry/crispy.
Katerina says
I varied a little. Used soaked raw garbanzos and sauted and they.Are.Delicious!
Anna says
Except falafels are specifically a Middle-Eastern food. The Mediterranean encompasses the Levant, as well as European countries. It’s not wrong to call them Mediterranean, but usually food called this way is attributed to Greek and Italian cuisine. It’s b/c of the impassive use of this terminology, people have mistakenly attributed hummus, stuffed grape leaves, halloumi, kebobs, gyros, garlic sauce, baklava, pita bread, moussaka, etc to non-Arab countries. I’m all for the cultural appropriation and assimilation of food, it’s why we can enjoy pizza and sushi. I just hope the cultural integrity of certain food and its history is maintained, is all.
Anna says
Oops. Mistakenly replied to the wrong comment.
Anna says
Except falafels are specifically a Middle-Eastern food. The Mediterranean encompasses the Levant, as well as European countries. It’s not wrong to call them Mediterranean, but usually food called this way is attributed to Greek and Italian cuisine. It’s b/c of the impassive use of this terminology, people have mistakenly attributed hummus, stuffed grape leaves, halloumi, kebobs, gyros, garlic sauce, baklava, pita bread, moussaka, etc to non-Arab countries. I’m all for the cultural appropriation and assimilation of food, it’s why we can enjoy pizza and sushi. I just hope the cultural integrity of certain food and its history is maintained, is all.
Anna says
Nope, it’s not me. It forces me to randomnly respond away from the intended comment I’m directing my post. Weird.
Maryea {happy healthy mama} says
Oooh these look perfect! I love everything about this recipe.
Tina Muir says
These look wonderful! I have always wanted to make falafel, and now I have a good recipe! I love that your stayed together so well! Mediterranean food is always enjoyable!
Katrina @ Warm Vanilla Sugar says
Totally my kind of meal. I love the idea of using collard as a bun!
Laura says
I too love the collard bun idea. Use to work on a farm growing collard greens, but I didn’t appreciate them like I do now. Know this is a super healthy dinner but still can’t believe how low calorie this is. Need that right now. And it’s vegan. wow. I’m not strictly vegan but am willing to learn more about it, moving more in that direction.