These delicious falafel burgers have all the flavours of falafel but without all the oil.
Instead of being deep fried these falafel burgers are pan fried in a dry non-stick pan (or they can be baked if you don’t have a non-stick pan).
These falafel burgers contain oats, but if you want to make them gluten free, use brown rice flour instead.
I like to eat these falafel burgers with salad and oil free oven wedges, or on a wholemeal bun with salad and some hummus or barbecue sauce. We usually eat falafel burgers on the weekend (as a healthy alternative to take out), or they are also a great option for a simple meal at a birthday party.
Falafel burgers are also a great choice if you are looking for a plant-based burger at a barbecue.
If you make these falafel burgers ahead of time, you can freeze them. They freeze perfectly.
- 400g can (250g/1.5 cups cooked) chickpeas
- 1 small brown onion, finely diced
- 1 carrot, peeled and grated
- ¼ cup fresh parsley, firmly packed
- ¼ cup fresh coriander, firmly packed
- ½ cup (50g) quick oats
- 2 teaspoons ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Place the chickpeas into a mixing bowl and mash coursley.
- Place the onion, carrot and 2 tablespoons water into a small saucepan and cook over medium heat for 5 minutes.
- Add the onion and carrot to the chickeaps.
- Finely chop the parsley and coriander and add to the chickpeas with the remaining ingredients.
- Form into 8 patties, or you can make smaller falafel-sized balls.
- Place in a large, dry non-stick pan and fry for 5 minutes over medium heat. If making the smaller sized balls, flatten them slightly as they cook so that they brown evenly. Flip and cook on the other side for a further 5 minutes, or until cooked through and lightly browned.
- To oven bake: Preheat oven to 180ºC. Place on a baking paper lined oven tray and bake for 10-15 minutes, until lightly browned then flip and bake for a further 10-15 minutes, until lightly browned on the other side.