Baked Falafel Burgers

$1.80 per serving

Healthy, 7 ingredient Vegan Gluten Free Falafel Burgers! Simple, flavorful, perfect with pita, greens or atop a salad! 

Author: Minimalist Baker


1 bundle fresh parsley (~2 cups chopped)

3 large cloves garlic

1 large lemon (~2 1/2 Tbsp juice) scant 1/2 tsp sea salt + black pepper

1 1/4 tsp cumin

1 15-ounce can chickpeas, 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.

Draw an "x" in the dough to form 4 sections, then use your hands to form into 4 large patties 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 canola oil. Swirl to coat pan, then add falafel. Carefully flip once golden brown -- about 3-4 minutes -- and then cook on 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. 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.


180 Calories
4.6g Fiber
10g Fat
9.4g Protein