Homemade Vegan Falafel Burger (Patties and Toppings)

5 from 5 votes
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These homemade falafel burgers are made up of crispy yet tender vegan falafel patties, served in the burger bun of your choice and topped with classic toppings like salad veggies, pickled turnips and pickles, and a creamy tahini lemon sauce. This recipe is simple, perfect for a quick mid-week meal, naturally vegan, and can be gluten-free!

Falafel burger

If you’ve followed my blog for any amount of time, then you may have noticed how absolutely falafel obsessed I am. I admit this may be, in part, due to my Middle Eastern heritage, but it could also be because it genuinely is such an amazing food option!

For one thing, falafels are so super versatile. Whether you want to make them the traditional way (deep frying), in a rainbow of colors, healthier and baked in the oven, minimize them for a fun and cute appetizer, or even shape into a tasty vegan falafel burger! Basically, there are tons of falafel recipes for anyone who loves falafels to check out!

A falafel patty laying on a dark flat surface

To the people who say they don’t like falafel, I say – you haven’t had the right ones then. Many people experience falafels for the first time at cafes or supermarkets, and they’re either dry and boring, oily and yet still dry, or sometimes even overwhelming with herbs and spices.

None of this should be the case – perfectly cooked falafels are soft and crispy on the outside with a soft and tender middle, balanced in flavor and truly delicious. Plus, even when frying falafel in a deep fryer – they should never taste oily!

Hands holding a falafel burger

This falafel burger recipe is no different – except rather than making bite-sized balls (like the traditional falafel), we’ll form burger patties and lightly fry them (or bake) for a delicious vegan burger option. Pop these in a burger bun with the toppings of your choice (mine are all listed below), and away you go for a delicious lunch or dinner any time of the year!

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The Ingredients

For the falafel patties

Falafel Patty Ingredients
  • Chickpeas: use dry chickpeas that have been pre-soaked (using this method) but not cooked. Avoid tinned chickpeas as they won’t give you the correct consistency.
  • Fresh herbs: I use parsley and cilantro as my go-to falafel herbs for a balanced, herby flavor.
  • Onion and garlic
  • Falafel Spice Mix: I make my own homemade falafel spice blend for whenever the falafel urge hits. It’s super simple and requires only five ingredients (one is optional!)
  • Salt (and pepper, if wanted)

The other burger ingredients

Other Falafel Burger Ingredients
  • Burger buns: If you want to go gluten-free then feel free to use GF buns, you could also use these Natural Squid Ink Black Burger Buns or use mushroom buns as I did for this Sweet Potato Burger With Portobello Mushroom Bun.
  • Tahini sauce: My favorite go-to sauce for falafel! This lemon juice, herby tahini sauce is creamy and rich and can be made with or without dairy (vegan).
  • Pickles & Pickled Turnips: Some people love them and some people hate them – but they’re a classic combo with falafel and, personally, I think they are delish!
  • Salad Veg: Red onion, tomato, lettuce.

The Step-By-Step Instructions

Step 1: Prepare the falafel flavorings

Start by roughly chopping the parsley, cilantro, onion and garlic.

Chopped parsly and onion

Step Two: Process the patties

Add the soaked chickpeas and the remainder of the falafel patty ingredients to a food processor, except for the falafel spice mix and salt. Process to a crumb consistency and then add the spices and blitz to incorporate.

Unfortunately, due to the raw chickpeas, you won’t be able to taste the mix to adjust the spices if necessary. If you know you prefer more/less salt in recipes then feel free to tweak the recipe.

Steps for preparing falafel patties

Step Three: Shape The Patties

Next, shape the patties. Just use your hands and form balls, then flatten them a bit into a patty shape.

I was able to make 8 large falafel patties with the amount of mixture I had. If you want to be very ‘precise’ then you can weigh the mixture and divide it by weight eight times. I admit, I always just do it by eye though – who doesn’t like a good rustic burger, after all?!

Shaping a falafel patty by hand

Chef’s Tip: Depending on the moisture of your patty base, use either a sprinkle of chickpea flour or a few drops of water to adjust it to the correct consistency so that it holds its shape without crumbling.

Water and chickpea flour

If you’re not ready to cook the burgers immediately, then you can place them in the refrigerator, covered, until you’re ready to do so. You can also freeze any that you don’t plan on using immediately (check the” how to store” section below!).

Eight uncooked falafel patties on a black plate

Step Four: Cook The Falafel Patties

Next, heat up some neutral oil in a frying pan. I used sunflower oil. Fry the patties for 3-4 minutes on each side over medium-high heat until golden brown (or in my case – darker brown).

Steps for frying falafel patties

Step Five: Assemble The Burgers

Chef Tip: You can leave your burger buns as is, lightly fry them in the pan, toast them, or even broil/grill them in the oven for a minute or so until warm and toasty.

Tahini sauce in a bowl and burger ingredients on a chopping board

Slice the veggies as thick as you’d like, add some of the tahini sauce and stack your falafel burger up with all the fillings and enjoy!

Hands holding a burger with onion, pickles, lettuce, tomato and falafel patty

How To Store

The Uncooked Falafel Mix

The falafel mixture can be kept in the fridge or the freezer. It will last covered in the refrigerator for up to 4 days and up to six months in the freezer.

You can store it as a loose mixture or formed into patties. If freezing the formed patties, place in an airtight freezer-safe container with a layer of beeswax wrap/ parchment paper between the patties so they don’t stick together.

how to organise your fridge to reduce waste, using beeswax wraps

The Cooked Falafel Patties

I prefer leaving the freezing to the uncooked falafel mix. However, you can also freeze the cooked patties for between 3-4 months.

If I plan on having falafel several times in one week then I’ll usually just keep the mixture in the fridge and cook it fresh, as needed. However, you can also store cooked falafel for 3-4 days covered in the fridge.

Once the burgers have been assembled then it’s best to eat them as soon as possible. The condiments and pickles will make the bun soggy if left for too long.

Recipe Notes

  • If you’d prefer to bake the falafel burgers instead of frying them. No problem! You can do so using this method.
  • For perfectly shaped patties, you can use a burger press or simply a mini round cake tin and lightly press the mixture into shape. Alternatively, just shape them by hand.
  • You can experiment with making different colored/flavored falafel burgers – such as with these Easy Rainbow Vegan Falafels 5-ways mixtures.
  • Feel free to use your fillings of choice for your burger. I’ll often swap out the tahini sauce for a Hummus and use different salad veg depending on my mood.
A colorful drawing of food made by Samira of Alphafoodie for Crazy Delicious

In fact, I have a whole series of burgers recipes coming to the blog soon, no matter what you’re in the mood for. Plus, even another burger bun recipe – so keep an eye out or head on over to my Instagram for more updates.

If you give this falafel burger recipe a try, then let me know your thoughts in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.

Falafel Burgers

5 from 5 votes
By: Samira
Swap the traditional beef patty for a crisp and tender falafel burger, built up with your favorite toppings. It's an easy to make vegan-friendly option for midweek meals or your next cookout.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 burgers


For the falafel patty

  • 4 cups chickpeas pre-soaked (don't use tinned)
  • 2 ounces parsley
  • 2 ounces cilantro (coriander)
  • 1 medium-sized onion
  • 2 large garlic cloves
  • 1.5 Tbsp falafel spice
  • 1/2 tsp salt
  • sunflower oil for frying or other neutral oil

The other ingredients


Make The Patties

  • Roughly chop the onion, garlic, parsley and cilantro, then add them to a food processor with the chickpeas. Blitz until it forms a crumb consistency, then add the falafel spice mix and salt and blitz until combined.
  • Using your hands, form the mixture into balls then flatten into patties. This recipe yields about 8 large patties.

Cook The Patties

  • Dust the patties with some chickpea flour. Heat some neutral oil in a frying pan to high, then fry the patties for 3-4 minutes on either side until browned.

Assemble The Burgers

  • Lightly toast the burger buns, then brush with tahini sauce. Stack the patty and toppings to your preference and enjoy.


Course: Main
Cuisine: American, Middle Eastern
Freezer friendly: 6 Months
Shelf life: 4 Days


Serving: 1Falafel patty, Calories: 83kcal, Carbohydrates: 13g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Sodium: 381mg, Potassium: 214mg, Fiber: 4g, Sugar: 1g, Vitamin A: 1088IU, Vitamin C: 13mg, Calcium: 48mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Hi! I have a question. In your Falafel recipe, you put baking power, in tris Falafel vurguer is not necesary?
    “You’re recipes are so delicious”

    1. Thanks, Paola.
      When frying the falafel the traditional way, the baking powder adds an “airiness” to the mix that is needed for the perfect texture. For the burger patties, it’s not necessary.