These falafel burgers are baked chickpea patties seasoned with cumin, coriander, cayenne, garlic, onion, and parsley — fully vegan and about 244 calories each. The honest reason to make them: you get a satisfying, protein-packed burger without turning on the stove or dealing with a pot of hot oil.
The technique that matters
Two things determine whether these patties hold together or fall apart on the flip. First, keep the chickpea mixture coarse — pulse the chickpeas only a few times so you still have visible chunks. A smooth, hummus-like paste will bake up dense and crack when you try to move it. Second, the freezer step is doing real structural work: 15 to 20 minutes on the baking sheet firms the patties enough that they survive the halfway flip without crumbling. Skip it and you are gambling with your dinner.
Mistakes to avoid
- Wet chickpeas: If the canned chickpeas aren’t thoroughly dried before going into the food processor, the extra moisture throws off the batter ratio and the patties won’t firm up properly. Spread them on a clean kitchen towel and pat them dry — same towel you’ll use to wipe the processor bowl, so no extra dishes.
- Over-processing the onion and parsley: Pulsing the aromatics too long releases a lot of liquid. Stop as soon as you have a thick paste, not a wet slurry.
- Skipping the almond flour or substituting all-purpose flour 1:1: Almond flour absorbs moisture without making the patty gummy. Regular flour can turn the texture pasty. If you need a nut-free swap, use the same amount of chickpea flour instead.
- Flipping too early: At the halfway point (around 22 minutes), the patty should have a dry, set surface before you flip. If it still looks wet on top, give it another 3 minutes. A spatula slid under a patty that isn’t ready yet is how they break.
- Adding an egg to help binding: Skip the egg in the mix — it makes the patty mushy rather than firm, and the freeze-then-bake method already handles cohesion without it.
Leftovers and meal prep
These patties are genuinely better as meal prep than as a same-day cook. Once fully cooled, stack them in a container separated by parchment paper and refrigerate for up to a week. To reheat, put them back on a foil-lined baking sheet at 375°F for about 10 minutes — they’ll crisp back up rather than going soggy the way microwave reheating would leave them. For longer storage, freeze the baked, cooled patties on the same foil-lined sheet until solid, then transfer to a zip bag; they keep well for up to 3 months. Reheat from frozen at 375°F for 18 to 20 minutes, flipping once.
Baked Falafel Burgers — Crispy Vegan Patties
Equipment
- Food processor (7-cup capacity or larger)
- Rimmed baking sheet
- Aluminium foil
- Parchment paper (for stacking and storing)
- Spatula or thin fish turner (for flipping patties)
Ingredients
- 1 teaspoon cumin
- 1 teaspoon coriander
- ¼ teaspoon cayenne
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper adjust to taste
- 3 cloves garlic peeled
- 1 medium yellow onion peeled and coarsely chopped
- 1 cup fresh flat-leaf parsley roughly chopped, about 1 small bunch, 30g
- 1 small lemon juiced, about 2 tablespoons / 30ml
- 15 oz canned chickpeas 1 can, rinsed and thoroughly dried, 425g
- 3 tablespoons almond flour 21g
Instructions
- Add cumin, coriander, cayenne, baking soda, sea salt, black pepper, garlic, onion, parsley, and lemon juice to a large food processor. Pulse 8-10 times until combined into a thick, coarse paste.1 teaspoon cumin, 1 teaspoon coriander, 1/4 teaspoon cayenne, 1/4 teaspoon baking soda, 1/2 teaspoon sea salt, 1/2 teaspoon ground black pepper, 3 cloves garlic, 1 medium yellow onion, 1 cup fresh flat-leaf parsley, 1 small lemon
- Add the drained and dried chickpeas. Pulse 4-6 times to chop the chickpeas, keeping some pieces large — do not over-process into a smooth paste.15 oz canned chickpeas
- Transfer the mixture to a bowl and stir in the almond flour until evenly combined.3 tablespoons almond flour
- Line a rimmed baking sheet with aluminium foil. Divide the chickpea mixture into 4 equal portions and shape each into a patty about 3/4 inch (2cm) thick.
- Place the baking sheet in the freezer for 15-20 minutes to firm the patties. Meanwhile, preheat the oven to 375°F / 190°C (170°C fan-forced).
- Bake for 20-22 minutes, then carefully flip each patty and bake for another 20-22 minutes until golden brown and crispy on both sides.
- Remove from the oven and let cool for 5 minutes before serving.
Notes
Nutrition
Your questions, answered
Can I use dried chickpeas instead of canned?
Yes, but they must be soaked overnight and fully cooked before using — raw or undercooked dried chickpeas will make the patties grainy and hard. Use 1.5 cups of cooked chickpeas to replace a 15-ounce can.
My patties keep falling apart even after freezing. What went wrong?
The most likely cause is too much moisture in the mix — either from undried chickpeas or over-processed onion releasing liquid. Try adding an extra half tablespoon of almond flour to tighten the batter before forming the patties.
Can I cook these in a skillet instead of the oven?
You can, but expect more cleanup and a higher chance of breakage. If you go that route, use a well-oiled nonstick pan over medium heat and don’t move the patty until the bottom is visibly browned and set, about 5 to 6 minutes per side.
Is this recipe gluten-free?
As written, yes — all the listed ingredients are naturally gluten-free. Just check that your almond flour and spices aren’t processed in a facility that handles wheat if cross-contamination is a concern.
What toppings work well with these?
Tahini sauce, sliced cucumber, tomato, and pickled red onion are practical choices that complement the spice profile without overpowering it. A smear of hummus on the bun also works and keeps the whole build vegan.
What to cook next
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