Felafel burgers

Made with a chickpea felafel patty and a tahini yoghurt sauce between low-fat turkish bread, these vegetarian felafel burgers are a healthy and hearty choice

  • 25 mins cooking
  • Makes 4 Item
  • Print


Felafel burgers
  • 600 gram (1¼ pounds) canned chickpeas (garbanzo beans), rinsed, drained
  • 1 medium_piece (150g) brown onion, chopped coarsely
  • 2 clove garlic, quartered
  • 1/2 cup fresh flat-leaf parsley, coarsely chopped
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 2 tablespoon plain (all-purpose) flour
  • 1 egg
  • 1 (430g) loaf turkish bread
  • 20 gram (¾ ounce) baby rocket (arugula) leaves
  • 1 large_piece (220g) tomato, sliced thinly
Tahini sauce
  • 1/2 cup (140g) yogurt
  • 1/4 cup (70g) tahini
  • 2 tablespoon lemon juice


Felafel burgers
  • 1
    Blend or process chickpeas, onion, garlic, parsley, spices, soda, flour and egg until almost smooth, season. Shape mixture into four patties, place on tray. Cover, refrigerate 1 hour.
  • 2
    Cook patties on heated oiled barbecue flat plate about 10 minutes or until browned both sides.
  • 3
    Cut bread into quarters, toast both sides on heated oiled barbecue (or grill or grill pan).
  • 4
    Meanwhile, make yogurt and tahini sauce. Combine ingredients in small bowl, season to taste.
  • 5
    Split each piece of bread in half horizontally; sandwich sauce, rocket, patties and tomato between bread halves.


When cooking felafel, use two spatulas to turn them carefully.

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