Falafel Burgers with Tahini Slaw
Herby baked chickpea patties in a bun with a crunchy red cabbage slaw and a lemony tahini dressing.
- Time55 min
- LevelEasy
- Costabout £1.38 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 662kcal
- 90.8gcarbs
- 13.8gof which sugars
- 19.1gfat
- 4.2gsaturates
- 29.3gprotein
- 19.7gfibre
- 3.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan) and line a large tray with baking paper.
- 2
Pulse the chickpeas, onion, garlic, parsley, coriander, spices, salt, lemon zest and juice in a food processor until chunky, not smooth. Stir in the chickpea flour.
- 3
Shape into 4 thick patties. Chill for 15 minutes so they hold together.
15 min - 4
Brush the patties all over with oil. Bake for 25 minutes, turning once, until golden and firm.
25 min - 5
Mix the cabbage and carrot. Whisk the tahini with the water and slaw lemon juice until smooth and pourable, then toss through the slaw with a pinch of salt.
- 6
Toast the buns. Fill with the tomato, a hot patty and a big pile of tahini slaw.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
