The Falafel may be humble to you but is anything but to me, it’s a zesty combination of my favourite ingredients. There are flavours that just belong together, you know?

Enter the Falafel Burger, meeting the junk food quota and still surprisingly good for you. It makes sense, but will it hold it’s delicious form? My track record with homemade burgers has been quite dismal, a usual sloppy mess ensues and I’m referring to myself as the mess. Determined, I was ready to tackle the burger-making process, again, and transform it into a dish worthy of making it on here.


Falafel Burgers 

12servings | 30minutes Prep Time | 10minutes Cook Time 


  • 2cans of chickpeas R10,99 each can
  • bunch of coriander R8,99 handful
  • half a red onion R12,99 four
  • 1sliced chilli R1,66 handful
  • 4cloves of garlic R25,99 five
  • oil for frying pantry
  • 1tsp cumin powder pantry
  • 1tsp chilli powder pantry
  • 1/2tspbaking powder pantry
  • 1cup flour pantry
  • salt as needed pantry


  1. Drain the chickpeas, but keep the water. 
  2. In a food processor, combine the chickpeas, coriander, onion, cloves, chilli and spices. 
  3. Blend until well combined but with texture
  4. If the texture is too thick, add some of the chickpea water 
  5. Mixture should be almost formable
  6. Add in baking powder and a tsp of flour each time(as needed) until patties can be formed
  7. Scoop balls onto a lined (wax paper) tray and flatten slightly to give it a patty shape
  8. Refrigerate for at least 2hours before frying alternatively freezing for later use
  9. Fry in shallow oil until brown on both sides 
  10. Serve with crispy fries and chomp away

In my earlier post this week, I had mentioned my transition to veganism. It will be two months, this Sunday since removing red meat (lamb, mutton and venison) from my diet. Veganism has been on my mind since last Purtassi, something just clicked with me that I need to change my diet – for the earth and myself. Online research and a few videos later, I made up my mind. This is something I wanted and will work towards.

I will be releasing a new recipe every month on the blog, with an estimated price per ingredient based on what I paid (with the exception of pantry goods). These are recipes that are wholesome, filling and delicious. There has always been this perception that veganism/vegetarianism is expensive and can negatively impact your health with protein and iron deficiencies. I’m hoping my vegan/vegetarianism series this year on the blog can help change the perception of this lifestyle. So as I learn, so will you. This is a knowledge share and not a conversion attempt, try these out for Meatless Monday, middle of the month blues or just because.