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tower of falafel burgers and pot of pesto

Vegan Falafel Burgers with Coriander Pesto

Spiced chickpea burgers flavoured with coriander and cumin and served with a vibrant coriander sauce.
5 from 13 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 418 kcal


  • 400 g tin chickpeas rinsed and drained
  • 1 clove garlic crushed
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • 1 shallot finely chopped
  • 2 tbsp flour
  • 1 tbsp olive oil
  • 1 tbsp fresh chopped coriander
  • ½ tsp salt
  • vegetable oil for frying

For the pesto

  • 20 g fresh coriander rough chopped
  • 1 tbsp lemon juice
  • 75 ml olive oil
  • 40 g pinenuts
  • 35 g Parmesan
  • ½ tsp salt


  • Make the pesto by putting all of the ingredients into a liquidiser and blend until smooth.
  • Pat the chickpeas dry on kitchen paper then add to a food processor with the rest of the ingredients, (except frying oil).
  • Pulse until the mixture is well combined. 
  • Divide the mixture between 8 or 4 and form into burgers with damp hands.
  • Chill in the fridge on baking parchment for 30 minutes.
  • Heat the oil in a frying pan and cook over a medium heat for 2-3 minutes each side. 
  • Serve with the pesto.


Serving: 0gCalories: 418kcalCarbohydrates: 21gProtein: 10gFat: 34gSaturated Fat: 5gCholesterol: 5mgSodium: 1012mgPotassium: 293mgFiber: 6gSugar: 1gVitamin A: 540IUVitamin C: 3.8mgCalcium: 165mgIron: 3.7mg
Keyword chickpea, falafel
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