Falafel Burgers

by Vegetarian Step-By-Step |

Preparation Time

20 minutes






Take the blended chickpea mixture and add breast or formula milk until it’s a smoother, softer consistency.

Finger Food

Instead of one pattie, roll the chickpea mixture into four mini balls to make it easier for your baby to pick up.


  • 800g canned chickpeas, drained and rinsed

  • 1 small onion, chopped

Juice and rind of 1 lime

2 tsp ground coriander

2 tsp ground cumin

6 tbsp plain flour

4 tbsp olive oil

Watercress, to garnish

  • Ready-made salsa to serve

These vegetarian falafel burgers are super-quick to make so perfect for a speedy, mid-week supper

1. Put the chickpeas, onion, lime juice and rind and the spices into a food processor and blend to a coarse paste.

2. Tip out onto a clean work surface and shape into four patties (about 9cm in diameter).

3. Spread out the flour on a large flat plate and turn the patties in the flour to coat.

4. Heat the oil in a large frying pan, add the patties and cook for four minutes on each side, until crisp.

5. Serve with the watercress and salsa.

Vegetarian Step-by-Step

This recipe is from Vegetarian Step-by-Step, part of Parragon Books’ range of Love Food cookbooks

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