Beetroot Falafel Burgers Recipe

Cumin, garlic and parsley give these vegan beetroot and chickpea burgers a wonderful fresh flavour.



Prep Time

10 mins (plus 30 mins to chill the burgers)

Cooking Time

20 minutes


Makes 5-6 burger patties

Recipe Ingredients

  • 3 Tbsp SPAR olive oil 
  • 2 SPAR Freshline onions, finely chopped 
  • 2 cloves SPAR Freshline garlic, crushed (optional)
  • 2 tsp ground cumin
  • 2 x 400g cans SPAR chickpeas, drained
  • 500g SPAR Freshline uncooked beetroot (about 5 medium) peeled, trimmed and coarsely grated
  • 100g fresh breadcrumbs
  • 1 SPAR egg
  • A handful of SPAR Freshline parsley chopped 
  • Salt and pepper

To serve

  • SPAR Freshline Seeded Hamburger buns  – cut through, buttered and toasted on a non-stick pan
  • Tomato and onion salsa
  • Hummus 
  • SPAR Freshline Baby gem lettuce or any lettuce of your choice 
  • A drizzle of SPAR olive oil 
  • Salt and pepper to taste

Recipe Method

  1. Heat 1 Tbsp olive oil in a frying pan and fry the onions until soft – this should take about 8 minutes. If you are adding the garlic add it towards the end of the 8 minutes. 
  2. Add the cumin and cook for 1 min. Remove from the heat and add all the ingredients to a food processor. Pulse until all the ingredients are combined. 
  3. Season well with salt and pepper.
  4. With damp hands, shape into 5-6 burger patties. 
  5. Place onto a baking sheet and chill for 30min.
  6. Heat a frying pan on medium heat and add a drizzle of olive oil.
  7. Pan fry the falafel patties until golden brown.
  8. Assemble the burgers with all the toppings of your choice.

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