What better way to combine 2 of my all time favourite foods – falafels and burgers, than with these flavour packed falafel burgers. Packed with herbs, spices, and a hearty texture that makes them so satisfying, these burgers make the perfect plant based dinner served in a bun alongside mashed avocado, creamy hummus, gherkins and a side of sweet potato fries.
Burgers have always been one of my most loved meals and they can be just as delicious, if not more so, in plant based form. Whilst there are some great Vegan burger options in the supermarkets somehow they never quite compare to making your own. I love both my peanut butter burgers and sweetcorn, chickpea and coriander burgers, but this latest falafel inspired batch might just be my new favourite.
The blend of chickpeas, sweet potato and herbs creates a hearty burger which is packed full of flavour and so satisfying. They have the perfect texture – crisp on the outside, with a hearty center that doesn’t crumble or fall apart when you bite in to them. And they only require 8 simple, affordable ingredients:
- Red onion
- Sweet potato
- Peanut butter
- Lemon juice
Everything comes together in 1 bowl, making them super simple and quick to make and it saves on the washing up too which is always a bonus!
The peanut butter really is the best addition to these burgers, not only does it help stick everything together but it provides a rich flavour and element of creaminess which makes these burgers even more tasty. And I can never resist adding an extra layer when I serve them up too!
My favourite way to enjoy these burgers is in a nutty bun slathered with mashed avocado, creamy hummus, vegan mayo and topped off with sliced tomato and gherkins. And they go perfectly with a side of sticky cinnamon and coconut sugar sweet potato wedges. It makes such a satisfying meal and is definitely up there with one of my favourites! But they also make a great lunch addition and taste incredible served both hot and cold alongside a kale salad, hummus and roasted veggies.
So the next time that you can’t decide between falafels or a veggie burger, this recipe is the answer.
I love seeing you recreate my recipes so if you make these, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.
I’ve been shortlisted for Best Vegan Blog at this years Health Blog Awards – you can vote for me here.
makes 3-4 burgers
- 1 x 400g can chickpeas
- 1 x small red onion
- 50g cooked, cooled and mashed sweet potato
- 15g fresh parsley
- 15g fresh coriander
- 1 and 1/2 tsps ground cumin
- 2 tbsps crunchy peanut butter
- Pre heat the oven to gas mark 5 and line a baking tray with grease proof paper.
- Drain and rinse the chickpeas before adding them to the blender with the onion, sweet potato coriander, parsley, cumin and peanut butter. Blitz until fully combined – you still want the mix to be a little chunky, not totally smooth.
- Once mixed, divide the mixture in to 3-4 depending on your desired size and using your hands, shape in to burgers and place them on to the baking tray.
- Place in the oven and cook for 30 minutes, until crisp on the outside, flipping over halfway through to ensure that they cook evenly.
- Serve alongside a salad, roasted veggies or in a buddha bowl. But my favourite is in a nutty bun with a thick layer of mashed avocado, creamy hummus, crunchy peanut butter and a side of cinnamon, paprika and coconut sugar roasted sweet potato wedges.
- I like to freeze the leftover burgers and they keep well for up to 3 months. To re-heat, simply thaw in the fridge then place in foil in the center of the oven for 20 minutes or enjoy cold.