Have you ever enjoyed the Mediterranean delicacy that is falafel in the form of a burger? With this recipe, you can! In this recipe, chickpeas and fava beans come together to create a succulent falafel patty that is then seasoned with fennel, cumin, and coriander seeds. Enjoy it in a burger bun, on top of a salad, or in a lettuce wrap.

Falafel Burger [Vegan]




For the burger:

  • 1 cup dry chickpeas
  • 1/2 cup dry fava beans
  • 1 teaspoon cumin seeds
  • 1-2 teaspoons coriander seeds
  • 1 teaspoon fennel seeds
  • 1 tablespoon white sesame seeds
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped flat-leaf parsley
  • 2 tablespoons chopped mint
  • 1 tablespoon lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup panko bread crumbs
  • 1 teaspoon baking powder
  • Salt and black pepper, to taste
  • Cooking oil

For Toppings:

  • Kale (optional)
  • Tomato (optional)
  • Grilled eggplant (optional)
  • Cucumber (optional)
  • Tahini sauce (optional)


  1. Soak the chickpeas and fava beans overnight in about 6-7 cups of cold water. Remove the skins from the fava beans and if you’re feeling ambitious do the same for the chickpeas. Transfer the chickpeas and fava beans to a food processor and blend until a thick, relatively coarse paste is formed. Transfer the mix to a bowl.
  2. Toast the spices in a dry pan until fragrant and lightly browned. Cool down the spices and blend in a blender or coffee grinder until finely ground. Add the cilantro, parsley, mint, spices, lemon juice, and olive oil to a food processor and blend until smooth. Add this mixture to the ground chickpeas/fava beans and mix to combine. Mix in the salt and pepper and adjust seasoning to taste. Mix in the bread crumbs and baking powder.
  3. Form patties from the mixture and pan fry at medium heat until golden brown on both sides. You can also bake them as per your preferences. Serve on a bun with your kale, tomato, grilled eggplant, cucumber, and tahini sauce, or your desired toppings.


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