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Falafel Burgers

Tami Kramer Nutmeg Notebook
Falafel inspired patties. All the wonderful flavors of falafel without the oil.
5 from 2 votes
Course Main Course
Cuisine Mediterranean
Servings 6


  • 1 cup onions – minced
  • 4 cloves garlic – minced
  • 2 1/2 teaspoons ground cumin powder
  • 1 tablespoon ground coriander
  • 1 cup carrots – finely chopped I put them through a food processor
  • 2 - 15 ounce cans garbanzo beans drained and rinsed
  • 1 1/2 tablespoons tahini or peanut butter - optional - I don't usually use this but some people like the added flavor
  • 1/2 - 3/4 cup fresh cilantro chopped (sub parsley if you don’t like cilantro)
  • 1/4 cup oat flour 0r quinoa flakes, or garbanzo bean flour, or ground millet (or flour of your choice)
  • 1/2 teaspoon baking powder - you can get sodium free
  • ¼ teaspoon cayenne pepper or to taste
  • 1 teaspoon sweet paprika
  • freshly ground black pepper to taste
  • 1 teaspoon salt substitute Well Your World Stardust or Table Tasty


  • In a skillet, heat up 1 tablespoon water, when hot add the onions and sauté over medium heat. Cook, stirring frequently, until the onions soften, about 5 minutes. Add garlic, cumin. coriander and carrot, and cook until soft 3-4 minutes more, adding more water as needed to keep mixture from sticking. Transfer the mixture to a large bowl. If I am in a hurry I will just add all the onions, garlic and carrots at the beginning and proceed, adding the cumin and coriander the last few minutes. It works fine that way too.
  • Drain and rinse the garbanzo beans and process them in a food processor until they are chopped but not pureed. If you process them too much you will have hummus! If you don’t have a food processor use a potato masher. Add the chopped or mashed beans to the onion mixture, add tahini or peanut butter if using and cilantro or parsley. In a smaller bowl, combine the flour, baking powder cayenne pepper, sweet paprika, salt substitute and black pepper. Add flour mixture to the bean mixture and stir well.
  • Form the chickpea mixture into equal size patties. See the video for an easy way to make perfect patties. If they are soft and too delicate to handle easily cover with plastic wrap and refrigerate for 30 minutes before cooking. Makes 15 small patties or 8 large ones.
  • Heat a non stick skillet over medium-heat – turn the heat to medium-low, add the falafel patties leaving enough space between them to easily turn them over. I cook them about 4 minutes per side - that is what works with my pan and my stove top.
  • When the first side is lightly browned, turn the patties over and cook another 4 minutes or until lightly browned. Repeat with the rest of the patties.
  • If you want to bake them instead of browning them in a skillet you can preheat the oven to 375 degrees. Place the patties on a sheet pan lined with parchment. Bake for 10 minutes or until lightly browned, turn over and bake for another 10 minutes. I have not tried this myself with this recipe. I have never had good luck baking veggie patties - I much prefer to brown them in a non stick skillet. I feel like they get less dried out when cooked on the stove top.


Serving Suggestions: 
Serve with pita bread, corn tortillas or lettuce wraps with thin slices of cucumber, tomato, sprouts and hummus. A squeeze of fresh lemon juice can be a nice touch as well.
Serve with a Tabbouleh salad, sheet pan roasted vegetables and hummus for a lovely buffet. Great for entertaining or a family dinner. Let everyone assemble their plat to their liking.
Use in Nourish Bowls with your favorite greens and sides.
Top a chopped salad with the falafel patties, hummus, sprouts and some Tabbouleh salad.
These patties freeze well too.
Tried this recipe?Let us know how it was!