Falafel Burgers

Falafel Burgers

Well it happened. We’re back to school. Sigh. I was really resisting it the past couple weeks. Not sure why I even bother, it’s not like I can keep it from happening. Although, somewhere in my head, I think I can stop it. If I don’t buy my daughter new shoes, a back pack or a single pencil then the leaves won’t change and the school bell won’t ring. It’s such foolish thinking but I do it every August. If I just surrendered and got on with it I’m sure I’d fair way better this first week back. Maybe I wouldn’t even cry at drop off?!

The one thing I don’t avoid is my food prep and meal plans because I never stopped doing them. In fact, summer is just as busy at time for me in the kitchen as any time of the year, maybe even busier. After all, there is so much I want to make with all the fresh produce. I also entertain a lot in the summer so the only way to survive the revolving door of guest we have at our cottage is to have a meal plan. And back to school is no different. If you create a meal plan, you’re never faced with the dreaded “What’s for dinner?”. In fact, I have friends who tell me the question dogs them all day long. As a self-proclaimed worry-wart, I can relate to spending too much time thinking about something. But dinner definitely doesn’t have to be that thing. Get it off your plate and on to a meal plan, then you’ll have more time to worry about other things like the fact that holiday shopping is just around the corner. (Sorry, I hate myself for even writing that!)

Whether you’re a meal plan pro or just trying out your first schedule, these Falafel Burgers are a sure thing. And don’t be afraid to slot them in on your busiest day, once you get them whizzed up in your food processor you’ve got dinner fast, especially if you throw them together in the morning. I’m just going to tell you here and now that when you read the method don’t be scared off by the idea of soaking dried beans the night before. It really can’t be easier. Open bag of beans. Pour in bowl. Fill with cold water. Go watch reality TV. This step will yield better burgers because canned beans maintain too much liquid and will make mushy patties.

Now that we’re back to school, I’ll be leaning on these burgers a lot. They’re great to freeze and quick to reheat. They’re as easy  as throwing a burger on the grill. Another sigh. Good bye, grille. It was a great summer.


Falafel Pita

Photo by Maya Visnyei

Falafel Burgers

Prep Time: 1 hour, 10 minutes

Cook Time: 6 minutes

Total Time: 1 hour

Yield: 4 burgers, 6 sliders


  • Makes: 6 to 8 burgers
  • Prep time: 1 hour, 10 minutes
  • Total time: 1 hour, 16 minutes
  • 2 cups (500 ml) rehydrated garbanzo beans, drained
  • 1 small white onion, roughly chopped
  • 1/4 cup (60 ml) fresh flat-leaf or curly parsley
  • 2 cloves garlic, chopped
  • 2 Tbsp (30 ml) flour
  • 2 tsp (10 ml) ground cumin
  • 1 1/2 tsp (7.5 ml) salt
  • 1 tsp (5 ml) ground coriander
  • 1/2 tsp (2 ml) chili powder
  • 2 Tbsp (30 ml) grape seed oil for cooking
  • toasted pita bread, to serve
  • sliced cucumber, to serve
  • tahini sauce, to serve


The night before, place beans in a large bowl and fill bowl with cold water until beans are covered with two inches of water.

In the morning, drain, rinse and pat the beans dry and store in the refrigerator until you're ready to use them.

In a food processor, add the beans, onion, parsley, garlic, flour, cumin, salt, coriander and chili powder.

Process until the mixture becomes a course meal, scraping down the sides occasionally.

Be careful not to over process.

Pour mix into bowl, cover with plastic wrap and set in the refrigerator for an hour.

Remove mix from refrigerator and then shape into patties with your hands.

Warm the oil in a non-stick frying pan over medium heat and add the burgers.

Fry burgers each side; about 3 minutes or until lightly golden brown.

Remove from frying pan and set burgers on a plate lined with paper towels to soak up extra oil.

Serve in toasted pitas with sliced cucumber and tahini sauce.



You might also like

Grains & Rice

Chocolate Banana Granola Bars

Every day when I pick up Julian from daycare he asks me the same question, “Do you have a treat?” I don’t know if he can possibly be hungry (the

By Meal Type

Roast Chicken

I love a proper Sunday dinner. A big meal that makes the house smell amazing and creates enough leftovers for at least one more dinner (click here for the post


Cauliflower Cous Cous Bowl with Roasted Sweet Potato and Brussels Sprouts

I’ve spent the better part of the last few months living off this dish. Not only did Winter have me house bound but the writing of our second book kept


  1. Amy
    September 10, 09:57 Reply

    This looks great. Is it two cups of garbanzos measured before soaking or after?

    • Laura
      September 10, 20:16 Reply

      Hi Amy, It’s 2 cups after soaking. I’ll make that note in the recipe. Thank you!

  2. Amy G
    September 27, 13:03 Reply

    Just made these and they were delicious! Refrigerating really does help…Thanks for posting!

    • Laura
      October 05, 10:57 Reply

      Hi Amy,

      Thanks so much for taking the time to write. It’s true. If you have the time, it’s good to refrigerate first or blast them in the freezer….they come together in the patties easier. Have a great day.

  3. Linda
    October 26, 12:51 Reply

    These look so delicious! Do you have a substitute for the flour? I’d like to make these, but need them to be gluten-free. Would egg or a gfree flour help with the binding? Thanks!

Leave a Reply