Falafel Veggie Burgers

One of us is currently traveling in Israel - so it only seemed fitting to share a falafel recipe. And when you make it at home, you get all the delicious flavor, without all the deep fried grease that USUALLY comes with restaurant falafel. 

We really wanted to give you guys a veggie burger because they are so versatile (By the way-use Hilary’s brand if you want to pick up frozen ones for lunch). We like veggie burgers in wraps, on gluten free buns, on top of salads, or served in a lettuce wrap. But who doesn’t also love falafel? This recipe has all the falafel flavor from the fresh herbs, some hidden veggies, and some anti-inflammatory turmeric to make this recipe a totally well-rounded main course.



1 cup cooked quinoa

2 cups cauliflower florets

1 can (15 ounces) chickpeas, rinsed and drained

¼ cup chopped green onion (white and green parts)

¼ cup red onion diced

1/4 cup lightly packed fresh cilantro leaves, chopped

½ cup lightly packed fresh flat-leaf parsley leaves, chopped

2 large cloves garlic, minced

1 tablespoon olive oil

1 ½ teaspoons of turmeric

1½ teaspoons ground cumin

1 teaspoon salt

Pinch red pepper flakes

Freshly ground black pepper, to taste

1 ¼ cups gluten free all-purpose flour


Suggested for serving: lettuce wraps, gluten free wraps, or gluten free hamburger buns



First prepare the quinoa according to directions.

Next prepare the cauliflower by placing them in the food processor. Pulse until they resemble a rice-like texture, about 10 pulses. Pour the mixture into a large mixing bowl.

To the mixing bowl, add your cooked quinoa, chickpeas, green onion, red onion, cilantro, parsley, garlic, olive oil, cumin, salt, pepper, and red pepper flakes. Stir to combine. Use a potato masher or the back of a fork to mash the chickpeas really well. The better you do, the better the burgers will stick.

Mix in the flour: Sprinkle the flour over the mixture and mix well with a big spoon until the mixture holds together when you shape a portion into a patty. If the mixture is still too dry to shape into patties, mash it until it does.

Shape the burgers: Use a measuring cup to measure out ½ cup of the mixture. Gently shape it into a patty about 3½ inches in diameter. Use your hands to gently flatten the burgers and smooth out any jagged edges. Repeat the process for each patty; you should end up with six or seven.

To bake the burgers: Bake patties for 15 minutes at 375 degrees, flip, and bake for another 10 minutes.

Pan fry the burgers: Heat 1½ tablespoons oil in a large skillet over medium heat. When it's hot, place several burgers in the pan, leaving enough room to flip them. Cover and cook until the patties are golden brown on the underside, about 3 to 4 minutes, then flip, add a splash more oil, cover again and repeat with the other side.