Falafel Burgers with Tzatziki and Pickled Onion

Meet our Middle Eastern Inspired burger filled with a baked falafel patty, tzatziki, pickled onion and fresh cos!

Meal Prep


  • Preheat the oven to 200 degrees, fan bake.
  • Prepare the pickled onions.
  • Make the falafel patties.
  • While the patties are baking, prepare the tzatziki.
  • Toast the burger buns.
  • Assemble the burgers and enjoy!


  • Salt helps to draw liquid out of vegetables which can help them cook, but in the instance of tzatziki, it’s important to salt just before serving to prevent a watery dip from the cucumber.

  • It’s really important to pat dry the chickpeas before adding them to the food processor. If you don't, it can make the falafel mix too moist and hard to cook.

  • If you're feeding a hungry household we recommend serving the burgers with a side of our sweet potato fries!


  • Use a store bought falafel mix.
  • Use a store bought tzatziki.
  • Swap pickled onion for raw red onion.

Meal prep guide -  if you followed the meal prep guide you would have made the pickled onions, falafel mix and tzatziki.

This recipe serves four, if you’re cooking for two simply halve the recipe. We recommend making the full portion of falafels and freezing half.


Pickled onion

  • ½ red onion (sliced)
  • ¼ cup water
  • ¼ cup red wine vinegar, apple cider vinegar or white wine vinegar
  • 1 tsp coconut sugar/brown sugar
  • ½ tsp salt

Falafel patties  

  • 400g tin of chickpeas (drained, rinsed and patted dry)
  • ½ red onion
  • 2 garlic cloves
  • 1 carrot (grated)
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 lemon (zest)
  • 1 cup fresh parsley (loosely packed)
  • 1 cup fresh coriander (loosely packed)
  • 1 Tbsp sesame seeds (toasted)
  • ¼ cup flour
  • Salt and pepper

Tzatziki sauce

  • 1 cup greek yoghurt
  • 1 garlic clove (crushed)
  • 1 Tbsp olive oil
  • 1 lemon (juice)
  • ½ cucumber (grated and squeezed)
  • ¼ cup mint (finely chopped)
  • Pepper
  • 1 petite head of cos (finely sliced)
  • 4 burger buns
  1. Preheat the oven to 200 degrees, fan bake.

  2. Prepare the pickled onions, add the sliced red onion to a glass jar and set aside. In a small saucepan add the water, vinegar, sugar and salt. Bring to a boil, then remove from the heat and pour over the onions. Set aside to pickle while you prepare everything else.

  3. To make the falafel patties start by adding the chickpeas to a blender, nutribullet or food processor, and blend until the texture is chunkier than a fine crumb. Place into a large bowl.

  4. Add the onion and garlic to the blender and blend until a paste forms. Add the carrot, cumin, coriander, lemon zest and fresh herbs; blend until combined.

  5. Add the onion and herb mixture to the chickpeas, then add the flour and sesame seeds; mix well to combine.
  6. Form 4 falafel patties and place onto a tray lined with baking paper; brush with olive oil and then pop into the oven for 30 minutes, flipping halfway. Falafels should be golden and crisp on the outside when cooked.
  7. Meanwhile, prepare the tzatziki. Add all the ingredients (except the cucumber and the mint) into a medium bowl and mix well to combine. Add the cucumber and mint, and gently stir through; season with pepper.
  8. Pop the buns into the oven if you'd like your buns slightly toasted.
  9. Time to assemble the burgers, add some tzatziki to the base of a bun, followed by a falafel patty, lettuce, pickled onions and another dollop of tzatziki.


  • Add roasted eggplant rounds.

  • Swap cos for finely sliced cabbage.


  • Add some pan fried halloumi.

Swap the falafel patties for our lamb kofta patties.

  • 500g lamb mince
  • ¼ cup breadcrumbs
  • ¼ tsp cinnamon
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 small red onion (grated and excess moisture removed)
  • 1 garlic clove (crushed)
  • Salt and pepper
  1. In a medium bowl add all of the ingredients, mix well to fully incorporate (we like to use our hands). Roll into 4 patties.

  2. Add olive oil to a large frying pan or griddle over high heat, add the patties and cook for 3-4 minutes each side, or cooked  to your liking and golden brown on both sides.


  • Add sauerkraut.

  • Add a drizzle of tahini.

  • You could swap regular flour for chickpea flour, which has a less ‘floury’ texture and is gluten-free.
  • Swap a burger bun for pita pockets.

  • For a lighter option you could serve on a bed of lettuce with some grilled vegetables like eggplant, capsicum and zucchini. Our marinated vegetables are delicious.