Mini Falafel Burgers

Our healthy version of falafel uses fresh herbs and very little oil, but still makes for a super delicious meal.

Chickpea, Parsley and Mint Falafel Burgers


  • 2 Cups Dried Chickpeas (Soaked overnight) or 2x 400g Tins of Chickpeas (Drained & Rinsed)
  • 2 White Onions - diced
  • 1 Tsp Ground Cumin
  • 1 Tsp Ground Coriander
  • 1/2 Tsp Paprika
  • 1/2 Tsp Ground Ginger
  • 1/2 Tsp Cinnamon
  • 1/4 Tsp Ground Cloves
  • 1 Fresh Chilli - finely chopped (optional)
  • 1/2 Cup Gram Flour (plus a little extra for dusting)
  • 50g Fresh Parsley 
  • 50g Fresh Mint
  • Salt and Pepper
  • Zest and Juice of 1 Lemon
  • Olive oil - for frying


  1. If using dried chickpeas, first rinse the soaked chickpeas and boil them in double the volume of water for 60-80 minutes or until soft. Drain and allow to cool and little.
  2. Meanwhile, fry off the onions in a little olive oil until they begin to become soft. Add all the spices and mix well. Remove from the heat and place in a large mixing bowl.
  3. Wash and chop the fresh herbs and add them to the onion and spice mix.
  4. Using a food processor, blend the chickpeas to a paste and add to the mixing bowl.
  5. Add the lemon juice and zest and salt and pepper to season and mix well with your hands.
  6. Next add the gram flour and continue mixing until you have a firm dough which holds together well.
  7. Now with your hands, roll golf ball size portions and pat them flat. Place them on greaseproof paper until they are all complete and dust with the remaining gram flour.
  8. Add enough olive oil to lightly cover the bottom of a large frying pan or skillet and bring to a medium heat. 
  9. Fry the patties for 2 minutes on each side. You can keep them warm in the oven on a low heat if you need to.
  10. We serve these with a minted yoghurt dip, couscous, salads and basil hummus.