Super easy and packed with flavor, this meatless falafel burger is a creative dinner that can be on your table in under 30 minutes.
I’m all about quick and easy recipes that bring tons of flavor. These falafel burgers are made from ingredients you likely already have in your pantry and fridge. They come together easily in the bowl of a food processor and cook up in just a few minutes. Super easy and the mixture can even be made ahead making it an even quicker recipe the day you cook them up.
This Falafel Burger is all about the spices and herbs!
I used the a lot of the same spices that I use in my Falafel Spiced Sweet Potatoes Fries. Cumin, coriander, turmeric, garlic. FYI: the dipping sauce from the sweet potato fries recipe would be a super yummy condiment for this burger!
Lots of fresh parsley and cilantro brighten up all the spices and bring this veggie burger to life.
Do NOT attempt to used dried parsley or leave these fresh herbs out. If you are one of those cilantro haters and must leave it out, then double up on the fresh parsley.
With all of the fresh herbs, this is the perfect burger for summer. I topped it off with a cucumber peanut relish and served it alongside a simple salad of cucumbers, cherry tomatoes, and parsley drizzled with just a touch of extra virgin olive oil and sprinkled with a smidge of salt. It’s a light meal that feels hearty.
A few years ago I had falafel in a restaurant that was served with a peanut relish. I still have dreams about that meal…it was so good.
The best part about it was the peanut relish condiment that came with it. I can’t remember exactly what was in that relish, but it was the inspiration for making this Falafel Burger with a peanut relish topping.
Cucumber Peanut Relish
This Cucumber Peanut Relish is my version of the condiment from the restaurant meal I had years back. I’m pretty certain it didn’t have cucumber in it, but since cucumber goes so well with falafel, I wanted to incorporate it.
The crunchy peanuts, crisp cucumbers, fresh cilantro, sweet red onion – they all work so well together. And they compliment the falafel burger patty perfectly, too.
I upped the ante on this falafel burger and put it on a pretzel bun. It may be the only way I eat them from here on out. It was pretty much perfection.
You could certainly stuff these vegan burgers into a pita or use a traditional burger bun – gluten free if desired.
I sometimes eat them patty style with all the toppings sans any kind of bun at all.
Other Topping Ideas
The cucumber peanut relish is an excellent compliment for these vegetarian falafel burgers. But if you need some more ideas, I’ve got some for you. Any of these would be delicious in addition to the relish or on their own.
As I mentioned above, the Lemon Garlic Dipping Sauce from this sweet potato fries recipe would be great, but here are some other options:
- The Tahini Yogurt Sauce from my Baked Red Lentil Quinoa Fritters recipe is an obvious match made in heaven.
- The Cilantro Yogurt Sauce from these Crunchy Veggie Tacos would be divine.
- This Citrus Tahini Dressing goes with everything if you ask me!
- Quick pickled red onions are a tangy, crunchy punch of flavor that perks up almost any recipe!
More vegan burgers
- Spicy Bean Burgers
- Vegan Mexican Burgers
- Chickpea Veggie Burgers
- BBQ Bean and Kale Burgers
- Spinach Artichoke White Bean Burgers
- Hemp Tofu Burgers
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
- 3 tbsp vegetable broth
- ½ red onion (diced)
- 2 garlic cloves (minced)
- 15 oz canned chickpeas (drained and rinsed) (or 1.5 cups cooked chickpeas)
- ⅓ cup chickpea flour
- ¼ cup fresh parsley (chopped)
- ¼ cup fresh cilantro (chopped)
- 2 tbsp sesame seeds
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp turmeric
- ½ tsp paprika
- ½ tsp Himalayan pink salt
- 4 burger buns (gluten free, if desired)
Cucumber Peanut Relish
- 1 cup unsalted dry roasted peanuts (finely chopped)
- ½ seedless cucumber (diced)
- ¼ red onion (finely diced)
- 2 tbsp fresh chopped cilantro
- salt & pepper (to taste)
For the Falafel Burgers
- Sauté the onion and garlic in the vegetable broth over medium heat until the veggies are softened and the liquid is gone – about 5-6 minutes.
- Add all the ingredients, including the sautéed onion and garlic to the bowl of a food processor. Pulse until just combined. Do not purée – you still want to see chunks of ingredients. The mixture should come together easily when you press it between your fingers.
- Form the mixture into 4 equal size patties.
- Optional, but recommended: Place the patties on a parchment lined plate, cover tightly with plastic wrap, and place in the fridge for 1-2 hours or overnight. This helps the burgers to firm up.
- Heat a non-stick skillet over medium heat. (If you don’t have a non-stick skillet, you may need a tbsp or two of oil). Cook the burgers for about 7-8 minutes per side until browned and crispy on the outside (a thin spatula should slide easily under the burgers when flipping. If the burgers are sticking, cook another minute or two before flipping).
For the Cucumber Peanut Relish
- Place all the ingredients into a small bowl and mix well.
- Serve the burgers with the Cucumber Peanut Relish on your favorite burger buns. Add any additional toppings you’d like: tomato slices, lettuce, etc.