Falafel burgers

Falafel burgers

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  • Prep Time


  • Total Time


  • Servings



  • 3.5-4

    cups cooked chickpeas (two 15oz cans), rinsed + drained

  • 2

    small carrots, peeled & roughly chopped

  • 1

    small onion, peeled & roughly chopped

  • 3

    garlic cloves, peeled

  • Juice from ½ lemon (~2 tbsp)

  • ¼

    cup extra virgin olive oil

  • ½

    cup tahini

  • 2

    tsp ground cumin

  • 1

    tsp kosher salt (or to taste)

  • Freshly ground black pepper & Paprika, to taste

  • ¾

    cup stone ground kamut flour (or flour of choice- whole wheat, white, etc)

  • 1

    cup raw sunflower seeds (for crunch!)


1. Preheat oven to 375F and line a baking sheet with parchment or a non-stick mat. In a food processor, process the garlic, carrot, and onion. Now add in the drained chickpeas, lemon juice, olive oil, tahini, cumin, and salt. Process until fully combined. 2. Add in the 1 cup of flour and process again. You may have to stop the processor and use a big spoon to stir. Finally, stir in the sunflower seeds. Season to taste with pepper and paprika. 3. Spoon about 1/4-1/3 cup of batter into baking sheet, leaving about 3-4 inches between each scoop. Wet hands and flatten until patty is about 1/4 inch thick. Repeat for all patties. Sprinkle with Paprika. 4. Bake at 375F for 20 minutes. Now, very gently flip the burgers and bake for another 5-10 minutes. If you do not use a baking mat like I do, your burgers will likely cook a few minutes faster so watch carefully. Burgers will be golden brown when ready and slightly firm. Allow to cool for at least 15 minutes so they can firm up and cool completely before storing. My burgers got soft after placing them in Tupperware. I’m not sure if this is because they were not cooled properly or not.


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