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falafel burgers

A couple of weekends ago Marc and I went up to his parent’s cabin for a cross country skiing lesson before we headed to Colorado.  You see, his parents gave me a pair of cross country skis for Christmas and with the strange snowless winter Minnesota has had, I haven’t been able to learn how to ski yet!  Since we had our trip to Colorado coming up, we decided it would be best to head up north for some practice.

Coincidentally one of our good friends Sarah had just bought new cross country skis too, so we invited her and her husband Rob up with us so Sarah and I could learn together.  Best decision ever.  Not only was it great for me to have someone else to learn this new skill with, but also great for Marc to have other people around to buffer my often very low patience.  Plus, Rob and Sarah are fellow lovers of good food, gin and tonics, and Just Dance parties, all of which are key ingredients to a fun weekend.

Among the many topics of conversation, at one point during the weekend Rob mentioned how he was trying to make a habit of watching the news in the morning.  On one of the cooking segments, he saw falafel burgers being made, and since he said those two words I haven’t been able to get my mind off of them.  With all of the trip and engagement excitement, I haven’t had much of a chance to cook much, but I made sure falafel burgers were my first meal back in the kitchen.

The burgers turned out to be a delicious meatless meal.  The cool yogurt and cucumber tzatziki sauce pairs perfectly with the warm and surprisingly meaty falafel burgers.  Another bonus: the falafel isn’t fried, making this a healthy, tasty, and filling meal.  These burgers would go great with quinoa tabbouleh!

Falafel Burgers with Tzatziki Sauce
adapted from Cinnamon Spice and Everything Nice
makes 6 burgers

1 cup plain Greek yogurt
1/2 cup shredded cucumber
1 clove minced garlic
1 tsp fresh lemon juice
salt and pepper, to taste

falafel burgers:
2 (15.5 oz) cans chickpeas, drained and rinsed
1 small red onion, diced
1/3 cup fresh parsley, chopped
2 tbsp fresh lemon juice
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
2/3 cup breadcrumbs, divided
2-4 tbsp olive oil, for pan frying


In a small bowl, combine all ingredients for tzatziki.  Set aside in refrigerator.

For the burgers, in large food processor, add chickpeas, half of the onion, parsley, lemon, cumin, coriander, and salt.  Pulse until chickpeas are mostly smooth, scraping bowl occasionally.

Dump mixture into a separate large bowl and add remaining half of onion and 1/3 cup of the breadcrumbs.

Put remaining 1/3 cup of breadcrumbs in a shallow dish.

Form 6 equal-sized patties and dredge both sides in the bread crumbs.

To cook the patties, add half of olive oil to a large skillet and heat over medium-high heat.  Add 3 of the burgers and cook about 4-5 minutes on each side, until lightly brown.  Once finished with first batch, add remaining oil and cook remaining 3 patties.

Serve patties on a bun or in a pita with tzatziki sauce and vegetables.  Enjoy!

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