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Falafel Burger with tzatziki cucumber salad

Active Time: 1 hr. 15 minutes

Makes 4 servings

tzatziki dressing.jpg


  • Burger:
    • 2 15-ounce cans chickpeas, drained and rinsed
    • 3 scallions, chopped
    • 4 cloves garlic, minced
    • 2 tablespoons fresh cilantro, chopped
    • 1 tablespoon fresh parsley, chopped
    • 1 tablespoon ground cumin
    • ½ teaspoon ground black pepper
    • 1-2 eggs, depending on size
    • 4 tablespoons chickpea/garbanzo bean flour
    • 2 tablespoons coconut oil
  • Tzatziki Cucumber Salad:
    • 1 small red onion, diced
    • ¼ cup plus 2 tablespoons balsamic vinegar
    • 2 cucumbers, diced
    • 2 tablespoons chopped parsley
    • 2 teaspoons chopped mint (optional)
    • ¼- ½ cup yogurt dill dressing (leftover from Day 3)


  1. Pulse drained chick peas in a food processor until they are a coarse meal.
  2. Transfer ground chickpeas to a large bowl and blend in scallions, garlic, cilantro, parsley, cumin, black pepper, 1 egg, and chick pea flour. If mixture is too dry to stick together, add in 1 more egg and if the mixture is too wet, add in more flour 1 tablespoon at a time.
  3. Shape into 4 patties and set on a plate. Place in the fridge to firm up while you prepare the other ingredients.
  4. Toss together vinegar and sliced onion in a small bowl and let sit for 5 minutes.
  5. Drain vinegar and toss onions with cucumber, parsley, mint, and salt and pepper to taste. Fold in ¼- ½ cup dressing, until lightly coated.
  6. Heat coconut oil in a large skillet over medium heat.
  7. Add chickpea patties and cook until golden brown. Flip and cook until browned on the other side, 3-5 minutes per side.
  8. To plate, serve each burger with 1/4 of the tzatziki cucumber salad.
  9. Reserve 2 burgers and half of the Tzatziki cucumber salad for lunch tomorrow.