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Vegan Falafel Burger with avocado sauce, arugula and spinach in pretzel buns


Ingredients for the Falafel Patties

  • 3/4 cup dried chickpeas (soaked and cooked, see step 1)
  • 1/2 red onion (peeled)
  • 2 garlic cloves (peeled)
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika powder
  • 1/4 cup fresh parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • 1-2 tablespoons besan/chickpea flour

Ingredients for the avocado sauce

  • 1 avocado
  • 1/2 teaspoon lime juice
  • 1/4 teaspoon salt
  • ground pepper

Ingredients for the rest of the burger

  • 4 pretzel buns
  • 1/2 cup baby spinach
  • 1/2 cup arugula


Directions for the Falafel Patties

  • Put the dried chickpeas in a large bowl, cover with enough water (the chickpeas will double in size!) and let them sit covered overnight. The next day, drain and rinse the chickpeas. Cook them until soft. I've used my instant pot and used the 'beans' setting. 

  • Pre-heat the oven to 400°F/200°C.

  • Add all the ingredients for the falafel patties into a food processor and process until combined.

  • With the chickpea mixture, form 4 patties. If the falafel mixture does not stick together enough, add more chickpea flour, if it's too dry, add a splash of water or more oil.

  • Put the falafel patties on a baking tray lined with parchment paper and them spray/brush with oil. Bake them in the oven for about 25 minutes flipping them halfway through. 

Directions for the Avocado Sauce

  • Peel and pit the avocado, put the avocado flesh in a food processor. Add the salt, lime juice, and ground pepper. Process until it's a smooth sauce. Taste and add more salt or lime juice to taste.

Assemble your burgers

  • Slice the Burger Buns open. Add the Falafel patty*, avocado sauce, spinach and arugula and top it with the top of the burger bun. Enjoy!


*To re-heat leftover falafel patties, simply pan-fry them to make them warm again.

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