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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 279.6
  • Total Fat: 16.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 224.3 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 6.2 g
  • Protein: 8.2 g

View full nutritional breakdown of OSG Crispy Falafel burgers calories by ingredient
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OSG Crispy Falafel burgers

Submitted by: RENOODLE


Adapted from Savvy Eats.

Yield: 12 large burgers.

Adapted from Savvy Eats.

Yield: 12 large burgers.

Number of Servings: 12


    •3.5-4 cups cooked chickpeas (two 15oz cans), rinsed + drained
    •2 small carrots, peeled & roughly chopped
    •1 small onion, peeled & roughly chopped
    •3 garlic cloves, peeled
    •Juice from 1/2 lemon (~2 tbsp)
    •1/4 cup extra virgin olive oil
    •1/2 cup tahini
    •2 tsp ground cumin
    •1 tsp kosher salt (or to taste)
    •Freshly ground black pepper & Paprika, to taste
    •3/4 cup stone ground kamut flour (or flour of choice- whole wheat, white, etc)
    •1 cup raw sunflower seeds (for crunch!)



1. Preheat oven to 375F and line a baking sheet with parchment or a non-stick mat. In a food processor, process the garlic, carrot, and onion. Now add in the drained chickpeas, lemon juice, olive oil, tahini, cumin, and salt. Process until fully combined.

2. Add in the 1 cup of flour and process again. You may have to stop the processor and use a big spoon to stir. Finally, stir in the sunflower seeds. Season to taste with pepper and paprika.

3. Spoon about 1/4-1/3 cup of batter into baking sheet, leaving about 3-4 inches between each scoop. Wet hands and flatten until patty is about 1/4 inch thick. Repeat for all patties. Sprinkle with Paprika.

4. Bake at 375F for 20 minutes. Now, very gently flip the burgers and bake for another 5-10 minutes. If you do not use a baking mat like I do, your burgers will likely cook a few minutes faster so watch carefully. Burgers will be golden brown when ready and slightly firm. Allow to cool for at least 15 minutes so they can firm up.

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