5 Swift & Simple Falafel Recipes

Homemade Falafel Burger Recipe

Hey there, fellow foodies! Are you ready to embark on a culinary adventure that will tantalize your taste buds? Get ready to experience the mouthwatering delight of a homemade falafel burger. Bursting with flavors and packed with wholesome ingredients, this vegetarian masterpiece is here to take your burger game to a whole new level!


  • 1 can of chickpeas, drained and rinsed
  • 1 small onion, finely chopped
  • 3 cloves of garlic, minced
  • Handful of fresh parsley and cilantro, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon baking powder
  • Salt and pepper to taste
  • Bread crumbs for coating
  • Vegetable oil for frying


  1. In a food processor or blender, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until well combined but still slightly chunky.
  2. Transfer the mixture into a bowl and refrigerate for about 30 minutes to firm up.
  3. Shape the mixture into patties using your hands. Roll them in bread crumbs to coat evenly.
  4. Heat vegetable oil in a pan over medium heat. Fry the falafel patties until golden brown and crispy on both sides.
  5. Once cooked, place the falafel patties on a paper towel-lined plate to remove any excess oil.

Assembling Your Burger:

Now comes the fun part – assembling your falafel burger! Gather these ingredients:

  • Soft burger buns
  • Fresh lettuce leaves
  • Sliced tomatoes
  • Thinly sliced red onions
  • Creamy tahini sauce (you can make it by combining tahini paste with lemon juice and water until desired consistency)
  • Spread a generous amount of tahini sauce on the bottom bun. Place a falafel patty on top, followed by lettuce, tomato slices, and red onions. Finally, crown your creation with the top bun.
Voila! Your homemade falafel burger is ready to be devoured. Take a moment to admire its beauty before taking that first delightful bite. The crispy exterior giving way to the tender and flavorful interior will surely transport you to culinary heaven.

So, dear food enthusiast, are you ready to unleash your inner chef and create this unforgettable falafel burger experience? Give it a try and let me know how it turns out! Feel free to put your own spin on it by adding pickles, avocado, or any other toppings that tickle your fancy.

Happy cooking and even happier eating! 😊🍔

Sesame coated falafel recipe


Especially when sesame seeds are added, falafel cooked from scratch is far more flavorful than those from a package. It's very easy and quick to make this sesame coated falafel dish. Simply blend all ingredients in a food processor and proceed to cook the falafel until it turns golden brown. For a Middle Eastern dish to be proud of, serve with flatbreads, houmous, and a variety of your favorite vegetables. 


For the falafel
  • 400g can of washed and drained chickpeas
  • 300g can of washed and drained broad beans
  • Two chopped, peeled garlic cloves
  • three teaspoons of harissa paste
  • One generous teaspoon of salt, coriander, allspice, and ground cumin each
  • Four spring onions, thinly cut and trimmed
  • Six tablespoons of freshly chopped parsley and coriander
  • two tablespoons of ordinary flour
  • One teaspoon of baking powder
  • Four tablespoons of sesame seeds
  • Cooking oil
To serve:
  • Six toasted flatbreads, pittas, or wholewheat tortillas
  • A ton of salad verde
  • Houmous red pepper with spring onions
  • Roasted red peppers or Peppadew peppers are optional.


  1. Place the beans and chickpeas in a food processor to make the falafel. Add the spring onions, harissa, garlic, and a ton of seasoning. Blend until thoroughly combined. Pulse in the fresh herb leaves until they are thoroughly combined. Add the baking powder and flour and stir. Chill for at least thirty minutes.
  2. Split the mixture into 12 equal portions (50g each), then flatten each portion into a ball the size of a 5–6 cm pattée. Rechill until you're ready to serve them. Press in the sesame seeds as you sprinkle them on.
  3. The falafel should be crisp and golden after being fried in two batches for about three minutes on each side in a skillet with a little oil. Using kitchen paper, drain. As directed on the package, warm the tortillas. To make the wraps, place two falafel per tortilla along with lettuce, houmous, spring onions, and, if desired, peppers.

After cooking, these falafel can be eaten cold the next day in salads or lunchboxes.

Butternut squash falafel recipe


It might be challenging to think of interesting lunch ideas, but these butternut squash falafels make for a tasty alternative, according to our mom blogger Anneliese. Not only does butternut squash count as one of our five a day, but it also gives the falafels wetness and sweetness. Naturally, chickpeas are great for creating falafels, but, somewhat surprisingly, they also count as one of your five a day!


  • One tiny butternut squash
  • 400g chickpea tin
  • one minced clove of garlic
  • One teaspoon of cumin
  • two bread slices


  1. Turn the oven on to 200°C (400°F) or Gas mark 6.
  2. Halve the butternut squash and remove and dispose of the seeds.
  3. After putting the two butternut squash halves, flesh side down, on an oiled baking tray, bake them.
  4. The butternut squash should be roasted in the oven for 20 to 25 minutes, or until it is soft. Take it out of the oven and let it cool until you can handle it.
  5. Concurrently, transfer the chickpeas, finely chopped garlic clove, ground cumin, and bread pieces to a food processor and pulse until the chickpeas are slightly chunky but have broken down.
  6. After the butternut squash cools down enough to handle, use a fork or potato masher to remove the meat from the skin.
  7. Using your hands, form the mashed butternut squash into little patties after mixing it into the chickpea mixture.
  8. To help them firm up, place the falafels on a platter and refrigerate for at least half an hour.
  9. Before moving the cooled falafels to a baking tray that has been lightly oiled, preheat the grill. The falafels should be cooked through after about five minutes on each side of the grill.


Serve your toasted pita bread-topped butternut squash falafels with a side of salad and natural yogurt or sour cream. Delectable

Falafel with herby couscous and pepper sauce recipe


A satisfying vegetarian dish and a fun way to explore falafel is falafel with pepper sauce and herbaceous couscous. The sweet potatoes complement the zingy sauce well while adding additional sweetness and flavor. You can either eat the falafels immediately away or store them in a tupperware box to have them for lunch the following day. They taste just as good either way. If you are cooking for a large group of people or just want to have plenty left over for the next day, you can easily double or triple the ingredients to make more.


  • 200 grams of sweet potatoes
  • One lemon; one tsp turmeric; and 150g chickpeas
  • three tablespoons of sesame seeds
  • 75 grams of couscous
  • One tablespoon of oil, one pinch of each of both cumin and ground coriander
  • 2 tablespoons minced mint and parsley each
  • Roasted red peppers, 100g
  • One teaspoon of tahini
  • one tablespoon of coconut yogurt


  1. Once 200g of sweet potatoes are cooked through, microwave them for 10 minutes. Once it has cooled down a little, remove the center and place it in a food processor together with 150g of drained chickpeas, 1 tsp turmeric, ½ lemon zest, and spices. Blend into a rough paste. After adding 3 tablespoons of sesame seeds to a plate, form the falafel mixture into patties and coat them with the seeds.
  2. Fill a bowl with 75g of couscous, 1 tsp oil, a pinch of ground cumin and coriander, and pour boiling water over the top. Wrap with clingfilm and set aside for five minutes. Add two tablespoons of chopped parsley and mint and stir.
  3. Fry the falafel in 1 tsp oil until it turns golden brown and is thoroughly heated.
  4. In the meantime, puree together the juice from half a lemon, 100g of roasted red peppers, 1 tsp tahini, and 1 tsp coconut yogurt in a blender until smooth. Serve the sauce-drizzled couscous alongside the falafel.


Use a portion of a fresh chilli pepper (seed removed) to add some spice to the pepper sauce; chilli flakes also work well.

Falafel pittas recipe


Prepare these wholesome, traditional patties using ground chickpeas, onion, and fresh herbs. Serve them warm with a yogurt sauce and salad on a wholemeal pitta.


For the falafel:
  • Two 410g cans of washed and drained chickpeas
  • One little onion, sliced and peeled
  • Chop 2 tablespoons of flat-leaf parsley.
  • Two tablespoons freshly chopped coriander
  • One sliced and peeled garlic clove
  • Three tablespoons of ordinary flour
  • One teaspoon of baking powder
  • 1/2 tsp crushed red pepper flakes
  • 1/4 teaspoon ground cumin
  • 1 tablespoon optional tahini (sesame seed paste)
  • Black pepper and salt that has just been ground
  • Approximately 150ml (5fl oz) of vegetable oil, for quick cooking
To serve:
  • One red pepper, cut into strips after being deseeded
  • Two carrots, peeled and thinly sliced
  • ¼ cup of shredded white cabbage
  • A half-tsp cider vinegar
  • Eight wholemeal pitta breads, 150ml (5fl oz) of warmed chard and rocket leaves unflavored yogurt


  1. In order to prepare the falafel, roughly grind the chickpeas in a food processor. Pulse to a coarse paste after adding the onion, herbs, garlic, flour, baking powder, chili, cumin, and tahini, if using. After seasoning, form into sixteen tiny circles. For around 20 minutes, chill these on a flat platter.
  2. In the meantime, combine the cabbage, carrot, and pepper in a bowl along with the cider vinegar.
  3. In a big frying pan, warm up a portion of the oil over medium heat. Cook half of the falafel for two to three minutes on each side, or until golden. While you cook the remaining food, remove with a slotted spoon and drain on kitchen paper.
  4. After toasting, split the pittas, stuff them with falafel and vegetables, then garnish with lettuce leaves. To serve with the pittas, stir any leftover vinegar from the cabbage mixture into the yogurt.


If desired, deep-fry the falafel. Alternatively, bake at Gas Mark 7 or 220°C for 20 minutes, or until golden, for a healthier choice.

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