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Vegan Falafel Burger with Chickpeas

Name: Vegan Falafel Burgers with Chickpeas
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 ½ cup dried chickpeas (, soaked overnight); 1 cup chopped red onion; ½ cup cilantro (, or sub parsley if preferred); ¼ cup chopped red pepper (, or 1 tablespoon diced hot pepper); 3 cloves garlic (, chopped); 1 tablespoon tapioca starch; 2 teaspoons cumin; 1 ½ teaspoons sea salt; Burger buns; Red onion; Lettuce; Tomato; Tahini sauce; Vegan Tzatziki

By Sophia DeSantis, Reviewed by Anjali Shah on June 1, 2025

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There’s nothing quite like this nourishing Vegan Falafel Burger made with chickpeas, spices, and veggies. It’s the perfect vegan substitute for a meaty burger that has tons of flavor. With only 5 minutes prep, 30 mins bake time, and a handful of ingredients needed, this is one vegan burger you don’t want to miss.

A falafel burger topped with lettuce, tomato, red onion and sauce on a white plate.

I love making vegan burgers from scratch because I can control what goes into them and make them as hearty and filling as I want. I’ve been disappointed so many times with store-bought vegan burgers that I’ll never go back, especially after making these healthy falafel wraps for my family, and my favorite hemp burger so often.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🍔 More Vegetarian Burger Recipes!

📋 Recipe Card

Vegan Falafel Burgers with Chickpeas

I made these chickpea falafel burgers for a friend’s birthday not too long ago. She’s just getting into vegan eating, so I wanted to show her how good it can be, and she fell in love with them! And even the meat lovers at the party were asking for seconds. These little guys are packed with flavor and way easier to make than most people think!

👩🏽‍🍳 Why I Love This Recipe

I know for a fact that sticking to a vegan diet isn’t always easy. As a certified health coach, I have to get creative with ingredients and make everything from scratch so I can be sure each recipe is made with wholesome and fresh ingredients. When it came to creating a vegan burger, I didn’t just want to mimic a protein-packed beef burger, I wanted something with real flavor, great texture, and fewer calories to help keep my diet on track.

This falafel burger with chickpeas recipe checks all the boxes and is surprisingly easy to make. All you need is a blender to pulse the ingredients together, then shape the mixture into burger patties. After 30 minutes in the oven, you’ll have a batch of nutritious burgers ready to load up with fresh tomatoes, red onion, lettuce, your favorite sauce, and anything else you like.

This recipe is totally foolproof, so I promise anyone can make it. I’ve tested these falafel burgers a few times since my friend’s birthday to get that perfect meaty bite you expect from a great burger. They’re perfect in a bun, tossed on a salad, or wrapped up for lunch. Whether you’re vegan or not, I know you’re going to love these healthy falafel burgers.

🥘 Ingredients

This chickpea falafel burger recipe is made with simple ingredients you can easily find at the grocery store or might already have tucked away in your pantry.

Chickpeas: I like to use dried chickpeas that I soak overnight, it gives the burgers the best texture and bite. Canned works too if you’re short on time, but I promise the extra step is worth it.

Red onion: I toss in a little red onion for flavor and moisture.

Cilantro: Cilantro brings a fresh and herby note that I really love in falafel. If you’re not a fan, parsley totally works too.

Red pepper: Red pepper adds a touch of sweetness and a pop of color. It also helps keep the patties from drying out.

Garlic: I never skip garlic! It’s key for giving these falafel burgers their savory flavor.

Starch: I mix in a little starch, usually arrowroot or cornstarch, to help everything stick together. It makes shaping the patties way easier.

Cumin and Salt: Cumin adds a earthy falafel flavor, and of course salt is a must.

🔪 How To Make

Most of the time for this chickpeas falafel meal is hands-off while the oven does the work. Here’s how I make it:

Blend the falafel mix: I add the chickpeas, onion, herbs, pepper, garlic, spices, and starch to my food processor. Then, I pulse it all together until the mixture is crumbly.

Top view of a food processor with falafel burger mixture in it.

Form the patties: I scoop out the mixture and shape it into patties with my hands, then place each one on a parchment-lined baking sheet so they don’t stick.

Uncooked falafel burger patties on a parchment lined baking sheet.

Bake: I pop the tray into the oven and let the patties bake until they’re golden and firm on the outside. It’s hands-off from here, which I love!

A parchment lined baking sheet with baked falafel burgers on it.

Add the toppings: I pile my falafel burger high with all my favorites, fresh lettuce, juicy tomato, crunchy onion, and a big spoonful of tahini or hummus. You can really make it your own!

White plate with an open faced falafel burger on a bun surrounded by toppings.

💭 Expert Tips

My #1 Secret Tip for making this falafel burger recipe is to really drain those chickpeas well. I still remember one night when I rushed and skipped that step, the patties turned out too soft and just wouldn’t hold up in the pan. Ever since then, I take an extra minute to make sure they’re nice and dry.

Other Tips To Keep In Mind:

Watch the texture when blending: I aim for a medium crumble when I pulse the ingredients. If the pieces are too big, they won’t stick together, and if too fine, it turns into hummus.
Check if it sticks: Before I stop blending, I pinch a bit of the mix to see if it holds together. If it’s still falling apart, I give it another quick pulse.
Shape the patties gently: I form a big ball first, then flatten it slightly in my hands. Once it’s on the parchment, I gently press it down a little more to help it bake evenly.
Use parchment paper: I always bake these on parchment. It helps them get a crispy crust on both sides without sticking.
Flip with care: When I flip the patties, I do it slowly and gently. If one cracks, I just pat it back into shape with the spatula, no stress!

📖 Variations

Tasty variations of my falafel burger recipe that I love switching between, depending on what my crew is craving or what’s hanging out in the fridge.

Spicy Jalapeño: I add a chopped jalapeño or a pinch of cayenne to the mix for a little heat. My husband loves this version with extra garlic sauce on top.

Sweet Potato: Sometimes I mix in a half cup of mashed sweet potato for a slightly sweet and softer bite. It’s a great way to add extra nutrients and color.

Herby Green: I load it up with extra parsley, cilantro, and even a little mint when I want that super fresh, herby flavor. It’s perfect with a lemony tahini drizzle.

Falafel burger with lettuce, tomato and red onion and a bite out of the front.

🍽 Serving Suggestions

In my house, burgers always mean fries or salad on the side but not the boring kind. I’m talking about the stuff that tastes amazing and still keeps things light, because we all want to eat well without giving up the fun part of the meal.

Fries: My husband can’t imagine a burger without his favorite side of parmesan truffle fries. And while those fries are delicious, my favorite are these crispy eggplant fries with sweet and smoky flavors.

Salads: If you love colorful and fragrant salads, you can’t go wrong with this beetroot and feta salad or the 10-minute spinach and arugula salad. Both salads are perfect beds for chickpeas falafel burgers.

🧊 Storage Directions

Refrigeration: I keep leftover falafel burgers in an airtight container in the fridge for up to 4 days.

Freezing: If I’m making a big batch, I freeze the uncooked patties on a baking sheet first, then transfer them to a freezer-safe bag. They stay good for up to 2 months.

Reheating: I reheat them in a skillet or the oven until warmed through and slightly crispy. The microwave works fine too.

❓Recipe FAQs

Can I use canned chickpeas instead of dried ones?

I wouldn’t. Canned chickpeas are just too soft and hold too much water, which makes the burgers fall apart when you cook them. I soak dried chickpeas the night before, it’s one extra step, but it makes all the difference in texture.

How do I know if the mixture is ready to shape into patties?

I scoop out a little with my hand and give it a gentle squeeze. If it holds together easily, you’re good to go. If it’s crumbling or feels too wet, I pulse it a bit more or add a little more starch to help it bind.

Can I pan-fry these instead of baking?

Yes, and I’ve done it plenty of times. I just make sure the patties are firm before I put them in the pan. I use a bit of oil and cook them on medium heat until both sides are golden and crispy, it only takes a few minutes and tastes amazing.

Hands holding half a falafel burger over a whole burger.

🍔 More Vegetarian Burger Recipes!

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