These chickpea burgers, a combination of grains and beans, are a version of falafel, though they are not fried. They are one of the easiest veggie burgers I make. If you don’t have cracked wheat in your pantry, I think couscous or brown rice would work as a substitute, but I haven’t tried them, so let us know. Serve with some luscious yogurt sauce, which I like to make with Mermaid Farm yogurt. Recipe copyright Catherine Walthers from Soups & Sides.

Serves 4 to 6


  • 1/2 cup fine or medium bulgur (cracked wheat)
  • 1 1/4 teaspoons salt, divided
  • 1 small to medium red onion
  • 1/4 cup minced cilantro or parsley
  • 1 15-ounce can chickpeas, rinsed well
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne
  • 1/2 to 1 cup panko or other bread crumbs
  • Oil for cooking
  • Yogurt Sauce (below)
  • Pita Bread

1. Bring a small saucepan with 3/4 cup of water to a boil. Add the bulgur and 1/2 teaspoon of the salt, turn burner off, cover and let the bulgur sit for at least 20 minutes.

2. Put the onion and cilantro or parsley into a food processor, and finely chop. Add the cooked bulgur, chickpeas, cumin, cayenne, and the remaining 3/4 teaspoon salt and pulse until chickpeas are chopped but not pureed.

3. Turn into a bowl and mix in 1/2 cup breadcrumbs. The mixture will be a bit moist, but if it seems too moist, mix in additional breadcrumbs. Form into small patties about 2 1/2 inches wide by 1/2-inch high and set aside until ready to eat.

4. To cook the patties, add a film of oil to a skillet and sauté about 5 minutes on each side, until golden and hot. Serve with yogurt sauce spooned over the top and pita bread on the side.

Yogurt Sauce

  • 1 cup yogurt
  • 1/4 teaspoon cumin
  • 2 teaspoon olive oil
  • 2 teaspoons lemon juice
  • 1 garlic clove, finely minced
  • 2 tablespoons cilantro or mint

1. In a bowl, combine the yogurt, cumin, olive oil, lemon juice, garlic and cilantro or mint. Mix well.