Vegan Falafel Burger

A twist on my original Japanese-Mediterranean fusion falafels — some flavors I’ve been trying to re-create from a Turkish chef friend of mine.

When you first glance at the ingredients list, you might notice one particular ingredient: Miso. Wait, what place does miso have in a falafel burger?

Let me tell you all about it. If you haven’t been adding miso to your burgers/falafels/hummus, you’re seriously missing out. Miso is honestly the ultimate magic ingredient. Its paste-like consistency not only helps bind everything together, but has a salty, umami flavor that will add depth and meatiness to pretty much anything.

Cut it in half to reveal that beautiful cross section…it is such a hearty and filling vegan burger!

Vegan Falafel Burger

5 from 2 votes
Recipe by George L. Course: DinnerCuisine: Mediterranean, AmericanDifficulty: Easy


Prep time


Cooking time



Falafels, but in burger form — the perfect vegan Mediterranean-American fusion.


  • Falafel Patties
  • 1 (16 oz.) can chickpeas

  • 2/3 cup fresh parsley

  • 1/4 cup rolled oats

  • 1 tablespoon miso

  • 3 cloves garlic

  • 1 fresh lime, juiced

  • 1 teaspoon salt

  • 1 teaspoon white pepper

  • 1/4 teaspoon gochugaru, cayenne pepper, or smoked paprika

  • vegetable oil, if frying

  • Yogurt Sauce
  • 1/2 cup vegan greek yogurt (or regular greek yogurt)

  • 1 tablespoon maple syrup

  • 1 tablespoon fresh parsley, finely chopped

  • Toppings
  • grilled onions

  • tomato slices


  • Prepare the chickpeas. Take the chickpeas out from the can, reserve the chickpea brine (see notes). Rinse the chickpeas well with water, and drain them well.
  • Make the Burger Patties. In a food processor, blend together all of the Falafel Burger ingredients until everything is well combined and smooth. Split the blended mixture into 2-3 portions (I did two portions). With dampened hands, shape each portion into round & flat disks that are like burger patties. Place them onto a parchment-lined baking tray. I like to let them chill for around 5 minutes in the freezer to firm up a bit. Pre-heat the oven to 180 degrees C.
  • Optional Step (but in my opinion, yields a much better crust on the burger!). While the oven is pre-heating, heat up some vegetable oil in a non-stick pan on high heat. Once the pan is hot, sear the patties on each side until lightly crispy and golden brown, around 4 minutes each side.
  • Bake the Patties. Bake each patty until their crusts become a dark brown color, around 30 minutes. Remember to flip once half way, at around 15 minutes in.
  • Prepare the Toppings & Build the Burger. While the Patties are Baking, prepare all your toppings. Make the yogurt sauce as well by simply combining the yogurt, maple syrup, and chopped parsley. When the patties are done baking, assemble the burger and enjoy!


  • Note: these patties are better as single-stacked burgers! I stacked them together for the photo only. They are very hearty and dense, so it’s better to load up on other toppings to keep it fresh.
  • Chickpea Brine (Aquafaba) can be used as an egg-white replacement. Whip it up with a whisk or stand mixer to make amazing meringue for your vegan desserts.

Did you make this recipe? I’d love to see your recreations!

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My Original Falafel Recipe:

My Vegan Beetroot Burgers:

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