Blog :: Ramblings of a health nut

Satè Falafel Burgers

Posted on 11 Aug 2011 by maisha (posted in: blogs)

Having eaten some excellent falafel at Castlefest, I found myself craving more upon returning home! Then I stumbled upon this Falafel Burger recipe and my calling became clear. Make falafel burgers I did ^^ There was one small problem though: I didn't have any tahini. I know, blasphemy! Thankfully I do have endless jars of peanut butter. So I used PB instead and the result was a satè-like burger. Combined with a freshly whipped up chili yogurt sauce and homemade whole wheat pita bread, chopped spring onion, and some sliced pickle, it was a one-way ticket to foodie land <3

Satè Falafel Burgers (makes 4 burgers)


  • ~ 260 g cooked chickpeas (or a 15 oz can of chickpeas, drained and rinsed)
  • 100 g (~ 6 tbsp) organic crunchy peanut butter, salted
  • 1 whole egg
  • 23 g (3 tbsp) vital wheat gluten (you can use oatmeal, flour, breadcrumbs, etc. instead, but you'll probably need to use 3-8 tbsp)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • freshly ground black pepper and red chili to taste
  • squirt of lemon juice
  • 1 tbsp EVOO


  1. Heat up 1 tbsp olive oil over medium high heat in a large skillet. Once hot, add the onions and sauté for about six minutes or until tender. Add the garlic and sauté for another minute until toasty and fragrant. Add the coriander, cumin, pepper, and chili, and mix well. Turn off the heat and let the mixture cool down.
  2. Using a potato masher, roughly mash the chickpea mixture to a coarse texture, leaving some whole pieces of chickpea behind.
  3. Add the PB, egg, vital wheat gluten, and lemon juice, and mix with a spoon until combined.
  4. Add onion mixture to the chickpea mixture and stir well to combine.
  5. Using a spoon, drop mixture on a baking tray lined with baking paper to form 4 patties. Use a slightly wet spoon to shape the patties.
  6. Bake until firm and slightly browned (about 20 minutes), flipping halfway through.
  7. Serve on top of some homemade whole wheat pita bread (recipe below)!

Whole Wheat Pita Bread (makes 6 whole pita pockets, or 12 halves)
In this recipe, vital wheat gluten is added to the dough to improve its structure and elasticity. You can leave it out, but the result will be a stiffer pita bread. Alternatively, you can use a 2:1 mix of whole wheat flour and white bread flour.


  • 374 g (2-3/4 c) whole wheat flour
  • 15 g (2 tbsp) vital wheat gluten
  • ~ 3 g (1.5 tsp) instant yeast
  • 1/2 tsp sea salt
  • 1 tbsp EVOO
  • 300 mL (1-1/4 c) water


  1. Combine the first four ingredients in a bowl and mix until combined.
  2. Add the oil and the water and knead (with your hands) until you have a soft ball of dough.
  3. Lightly oil the bowl and dough, cover, and let it rise until doubled (1 hour or longer).
  4. Punch down dough and divide into 6 equal pieces (I use my digital kitchen scale for this).
  5. Form each piece into a ball and roll out each ball into a circle (about 12 cm or 5 inches in diameter) between two layers of baking paper using a rolling pin.
  6. Cover the dough circles and let them rise until slightly puffy (about 30 minutes).
  7. Bake for 4-5 minutes in the oven, until puffy and just slightly browned. You don't want to over-bake because you'll end up with dry and non-pliable bread! Alternatively, you can prepare your pita's in a hot non-stick frying pan (this was my method of choice). Bake for about 2-3 minutes, until it puffs up. Flip over and cook for another 2-3 minutes on the other side. Some will puff more than others - don’t worry if the puffing is minimal, you can still use it.
  8. Once baked, wrap/layer pita breads in a damp towel, to soften and prevent drying out. Keep them wrapped until completely cooled down.


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