A Quick Post: Falafel Burgers

I should have taken more pictures.

I should have taken more pictures.

Do you guys remember that time I said I was going to post on this blog regularly? Oops. It can be added to the list of things I’d like to get done, but never seem to get around to doing — like completing our wedding album (we got married … six months ago?), picking up piano again, and finishing the five books I decided to start reading at once.

Writing more often certainly is on the list, too, but I have to admit that I’m not sure what topics are the most interesting. Baked goods? House stuff? Healthy stuff? The cats?


Always watching, always judging.

Today I do have a recipe, though, and it’s very easy (and pretty healthy, too, at 400 calories total — that includes the bun). I hope you all enjoy it!

Falafel Burgers

(Makes 6 large burgers)

3 cans chickpeas, rinsed and drained

1 cup carrots (I just used baby carrots)

2 tbsp olive oil

1 cup bread crumbs (you could easily sub this for a grain-free flour, but reduce to 1/2-3/4 cup)

1 bunch parsley (about 1 cup)

2 eggs

Garlic, salt and pepper, and onion powder to taste

A dash of cayenne pepper


Pulse the chickpeas, carrots, olive oil, and parsley in a food processor until well combined. Scoop mixture into separate bowl; add the bread crumbs, eggs, and spices. Stir well to combine, form into patties and place on a well-greased cookie sheet. Bake at 375 F for 35-40 minutes, flipping halfway into cooking time, until crisp on top. Serve with hummus or tzatziki sauce, and enjoy!

I make a lot of food in advance, and these are great to stick in the fridge for lunches or future dinners. I haven’t tried freezing them, but I imagine they’d work well in the freezer.

Oh, and if anyone has a good tzatziki sauce recipe, please share!

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