Falafel Burgers

Servings 4 servings


  • 2 15-oz. cans garbanzo beans drained and rinsed
  • 1 small white onion minced, divided
  • 4 cloves garlic roughly chopped
  • 3 sprigs fresh parsley
  • 3 sprigs fresh cilantro
  • 1 egg beaten
  • 1 lemon juiced
  • 3 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 cup panko bread crumbs or regular dry bread crumbs
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon baking soda
  • 3 tablespoons water
  • 1/4 cup olive oil
  • 4 ounces plain Greek yogurt
  • 1/2 cucumber peeled, seeded, diced small
  • 1 tablespoon lemon juice
  • 1 clove garlic minced
  • 1/2 teaspoon sea salt
  • 2 teaspoons chopped fresh dill
  • 6 burger buns split and lightly toasted
  • Lettuce leaves
  • tomatoes sliced


  • In a food processor, combine first 14 ingredients (beans through water); pulse until smooth. If dry, add a little more water.
  • Form bean mixture into 6 patties.
  • Heat the olive oil in a large skillet over medium heat until hot. Add patties and cook for 3 minutes per side; remove from skillet to a plate lined with paper towels.
  • Prepare tzatziki sauce: In a medium bowl, combine reserved minced onion along with the yogurt, cucumber, lemon juice, garlic, salt and dill; set aside.
  • Serve patties on burger buns with lettuce, tomato, and tzatziki sauce.


SERVING SUGGESTION: A big salad of mixed baby greens, sliced red onion, avocado, chopped artichokes and grape tomatoes, tossed with red wine vinaigrette. VEGETARIAN: No changes necessary KOSHER: No changes necessary. GLUTEN FREE: Use gluten free burger buns or go bun-less. NUTRITION: Per Serving: 517 Calories; 34g Fat (59.4% calories from fat); 30g Protein; 22g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 119mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 4 1/2 Fat; 1/2 Other Carbohydrates. Points: 14
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