Green Felafel Burger

Who said burgers can’t be healthy? These green felafel burgers pack in plenty of veggie servings as well as some serious plant based protein and fibre (seriously, forget the wacky powders, chickpeas are so full of goodness, they should be called superfoods). Use a wholegrain/high fibre or sourdough buns for extra health benefits.

To make these vegan, simply sub out the minted yoghurt for some smashed avocado and omit the haloumi. These felafel patties also go really well in wraps or made smaller and served as finger food.

Green Felafel Burger
Prep time
Cook time
Total time
Serves: 4 serves
  • For the roast veg:
  • 2 eggs plants, sliced into 4 slices
  • 1 small wedge pumpkin, sliced (peel if skin is thick)
  • 2 tbsp olive oil
  • Burgers:
  • ⅓ cup almonds
  • ½ cup rolled oats
  • 1 small zucchini, grated
  • 1x 400g tin chickpeas, drained and rinsed well
  • ½ onion, chopped
  • 4 stems of basil, leaves only
  • 3 sprigs of mint, leaves only
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • salt and pepper
  • sesame seeds, to coat
  • To serve:
  • 4 slices haloumi cheese, fried in a non-stick pan until brown (optional)
  • baby spinach
  • minted yoghurt
  • peach chutney
  • sliced tomato
  • wholegrain/sourdough bread rolls
  1. First, preheat your oven to 200C. Place sliced pumpkin and eggplant on a baking tray lined with baking paper and drizzle with olive oil. Roast in oven for approx 45 mins or until pumpkin and eggplant are soft and beginning to brown.
  2. Meanwhile, to make the felafel patties, place almonds and oats in a food processor and grind until a flour forms. Add in zucchini, chickpeas, onion, spices, herbs and salt and pepper. Pulse briefly, until starting to form a paste (but not to much, it should still have some texture, some small chunks). Roll this mix into approx 8-10 patties, place some sesame seeds on a plate and coat each patty in the seeds. Place patties on a baking tray lined with baking paper.
  3. Bake patties in the oven for 20 minutes. Flip the patties over (the bottom should be browning) and bake for another 10 minutes.
  4. To serve: layer your bread rolls with minted yoghurt, peach chutney, spinach, tomato, the roasted pumpkin and eggplant and some helium if desired. Top with a green felafel patties or two and enjoy. (extra points if you can actually get your mouth over these burgers - they are biiig!)


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