The only gluten is in the title

Falafel Burgers with Tzatziki and Sweet Potato Fries

I’ve never really cooked much vegetarian food before, however having lots of vegetarian/vegan friends and wanting to learn more recipes for work, I decided to get a crash course in all things veggie from my friend Vicki. She’s been vegetarian for 13 years and has a wealth of knowledge and is a great cook. She started off showing me how to make these falafel burgers, I have to admit I was sceptical as to how they would taste but I have to hold my hands up and admit that they were actually really good and would happily eat them out somewhere, and would definitely make them for friends.

The tzatziki we made to go with the burger we made with vegan yogurt, again new for me. It tasted so similar to normal yogurt you could hardly taste the difference, and it was fantastic for dipping the sweet potato fries into.

Vicki did a great job of introducing me to and opening my eyes to the possibilities of vegetarian food. I hope to cook a lot more of it for the blog.

The recipes here are adapted from:


For Falafel Burger:

2 tins of chickpeas, drained

½ red onion, diced

4 cloves of garlic, diced

½ cup parsley, roughly chopped

½ cup coriander, roughly chopped

1 tablespoon olive oil

2 teaspoons lemon juice

2 teaspoons cumin

1 ½ teaspoons salt

2 teaspoons baking powder

Gluten Free Bread Buns

For Tzatziki:

¾ cup plain yougurt

½ cup grated cucumber

1 tablespoon chopped mint

2 teaspoons lemon juice

¼ teaspoon salt

2 cloves of garlic, diced

For Sweet Potato Fries:

1 Sweet Potato

Salt and Pepper



  1. Start off by making the tzatziki, the longer you leave it in the fridge, the more the flavours marinade in the yogurt and the better it tastes. To make it place all the ingredients into a bowl, stir to combine then leave in the fridge till required.
  2. Next make the sweet potato fries, as they need to be cooked for 40 minutes at 200°C. Chop up the sweet potato into rectangles, place on a baking tray, season with salt and pepper and drizzle with olive oil. Then place in the oven.
  3. To make the falafel place all the ingredients into a food processor apart from the baking powder. Pulse the food processor to break up the chickpeas, however don’t turn it into a paste, its nice chunkier. Taste the mixture to see if it needs more herbs and spices, feel free to add more to make it more fiery. Finally add the baking powder and stir to combine.
  4. Form the mixture into patties the size of your burger buns and about 1 cm thick. Heat a frying pan with oil on a medium heat, and fry the burgers for 4-5 minutes on each side. If the patties break a little or crack during frying, just mould them back together.
  5. Finally serve everything, place the falafel burgers in the bread buns along with fresh salad and serve with the tzatziki and sweet potato fries.
  6. Falafel will keep for 4-5 days in the fridge; just fry it up when you want to eat it. Alternatively bake it in the oven and crumble over a salad, perfect for taking to work!

Hope you enjoy this veggie delight!


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