Chickpea Falafel Burgers

Chickpea Falafel Burgers


"Falafels so good they blow store bought ones out of the water. Serve on pitas, with your favorite sauces and toppings, or on buns like a burger. This recipe is good accompanied by any Middle Eastern dish such as tabouleh or roasted potatoes."


25 m servings 301 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 12.7 g
  • 19%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 461 mg
  • 18%

Based on a 2,000 calorie diet

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  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add green onions and mushrooms, and fry until tender, stirring frequently.
  2. Combine the garbanzo beans (with liquid) and garlic in the container of a blender or food processor. Blend until smooth, and transfer to a medium bowl. Stir in the mushrooms and onions. Mix in the cilantro, parsley, curry powder and cumin. Add the bread crumbs and egg whites, and mix until thoroughly blended. You can let the mixture sit in the refrigerator to blend flavors at this point, or go on to frying.
  3. Heat enough oil to cover the bottom of a large skillet over medium heat. Form the bean mixture into 4 balls, and flatten into patties. Place the burgers in the hot skillet, and fry for about 5 minutes on each side, until nicely browned.
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  1. 71 Ratings


These are delicious! A few changes: I definitely needed to add a cup plus a dash more of breadcrumbs to get the whole thing to stick together... I'd recommend starting with 1/2 a cup and adding ...

I loved this recipe!! Since I'm not a fan of mushrooms, I eliminated them added 2T. flour and about 1/4c. oats to fill out the mixture. The texture was ideal for falafel, and was delicious se...

I think I would have liked this recipe even better if I would have left out the curry. It seemed to overpower the other flavors. I only used 2 tsp. 1 1/2 Tbls seemed like it would be too much. I...

I tweaked this recipe a bit to make falafel balls. I ground fresh croutons umbs in the fodo processor to get about 1 cup of bread crumbs, added the drained chickpeas and discarded all the liqui...

These were very tasty but they need a few minor changes. First, I would drain the chickpeas and reserve the liquid, then add a little at a time until you get the right consistency. I used the wh...

Very good. Took a lot of work for a novice like myself, but all in all worth it. I baked instead of fried to make it a little healthier, and served with spicy mustard. Yum!

These were delicious! The only thing I changed was that I added 1/2 tsp. of a mediterannean spice blend instead of the curry powder. Next time, I would also eliminate the water from the chick ...

I tried it twice, in case I had messed up the recipe initially, but no. These babies crumbled like feta. Also, the cooking process was a tad dangerous. Maybe a deep fryer would have worked be...

They were very yummy. I had to add more breadcrumbs and one more egg white to hold it all together. And didn't add as much curry powder either. I made small patties and served them with Tzatzi...