Baked Falafel Burgers

5 from 1 vote
Course Main Dish
Servings 4


  • 1 cup fresh parsley
  • 3 cloves garlic
  • 1 large lemon juiced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 1/4 teaspoons cumin
  • 1 (15-ounce) can chickpeas drained and rinsed
  • 1/2 cup ground raw nuts (walnuts pecans, or almonds) or GF oat flour

Dill Sauce

  • 1/4 cup hummus (or tahini)
  • 1/2 lemon juiced
  • 1 teaspoon dried dill (or 3 teaspoons fresh)
  • 3 cloves garlic minced
  • Water or unsweetened almond milk to thin


  • Place the parsley, garlic, lemon juice, cumin and a pinch each salt and pepper to a food processor and mix to combine. Add the chickpeas and pulse until incorporated but slightly chunky.
  • Transfer the mixture to a bowl and add the nut meal and mix with your hands until the ingredients stick together when pressed. Taste and adjust the seasonings as desired.
  • Divide the mixture into four equal portions and form them into 1/2-inch thick patties. place them on a foil-lined baking sheet and refrigerate or freeze for 15 minutes until firm.
  • Place them on a foil-lined baking sheet and refrigerate or freeze for 15 minutes to firm up.
  • Preheat the oven to 375ºF.
  • OPTIONAL STEP: For a crispy finish, heat 1 tablespoon of oil in a large skillet over medium heat and lightly brown the patties on both sides for 3 minutes. Place them back on the baking sheet.
  • Bake the falafel 30 to 40 minutes, flipping halfway through. Serve the burgers warm wrapped in a lettuce leaf or on its own with desired sauces or toppings. Top with: Garlic Dill Sauce, hot sauce, hummus, tomato, lettuce, or onion. Alternatively, serve atop a salad and use the Garlic Dill Sauce as a dressing.
  • While the falafel is cooking, make the dill sauce (if using). In a small bowl, mix together the hummus, lemon juice, garlic, dill, and thin with water to the desired consistency.
  • Refrigerate the falafel burgers layered between parchment paper for up to 4 days or freeze for 1 month.
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