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Falafel patties (v, lf)

Light, easy to prepare burger patties that are baked instead of fried
Lightly adapted from The Vegan Table (Colleen Patrick-Goudreau)
Makes a half batch - about 5 patties
Original recipe (with pictures) here


1/2 of a 420g can chickpeas, rinsed and drained

1/2 cup bread crumbs

1/2 onion, diced

Up to 1/4 cup chopped fresh parsley

1 tbsp tahini

1 tsp ground cumin

1/2 tsp ground coriander

1/8 tsp paprika

1/2 tsp baking powder

1/2 tsp lemon juice

Pinch salt

Few grinds black pepper

Optional - the other 1/2 of the onion, to fry and serve with the burgers


1. Preheat oven to 200'C.

2. Pulse chickpeas briefly in a food processor, until crushed but still thick, or mash by hand.

3. In a medium bowl, combine all ingredients except the bread crumbs (chickpeas, onion, parsley, tahini, cumin, coriander, paprika, baking powder, lemon juice, salt and pepper).

4. Add the bread crumbs and mix together. The mixture should be firm and hold together; add more bread crumbs if needed.

5. Shape into patties and place on a nonstick baking tray (I sprayed mine with cooking oil first).

6. Cook for 10 - 12 minutes, then turn and cook for a further 10 - 12 minutes until both sides are golden.

7. While the patties are cooking, saute or fry half an onion, chopped, until golden brown.