top of page

Green OR Beet Falafel Patties + Colourful Burger Buns - 2 Tempting Recipes

Updated: Jun 9, 2019

What is more tempting then a colourful burger bun loaded in all things good?

and.. well.. I am from the middle east, and what else is more middle eastern then Falafels??

So I was thinking.. Why not mixing the two?

I know for most Middle eastern it will sound so bizarre but if its too bizarre for you to eat it inside a bun - try it in a Pita bread or home made Laffa!

I wanted to share this amazing recipe since these falafels are so healthy! When I grew up and my body started rejecting fried food I thought this is it for me with Falafels.. But not anymore!

I have found some different recipes compared them, changed them and made it so many times and I can tell you my friends they are the ultimate falafel patties you'll ever have!

They are Gluten Free, Vegan, and more then all - OIL FREE!!

Adding to the patties - these buns are so fluffy and nice, you would love to add them to your BBQ recipes!

So pick your favourite superfood from the list in the full guide of "COLOURING YOUR FOOD WITH SUPERFOODS" and lets begin! (you can use any colour for the buns - I chose green and black)



  • 1/2 cup coriander

  • 1/2 cup parsley

  • 2-3 kale leaves

  • 1/2 cup green onion

  • 600 gram chickpea, cooked

  • 2 tablespoon of the chickpea water

  • 2-3 garlic cloves

  • 1 cup rolled oats

  • 3 tablespoon tahiny

  • 2 1/2 tbsp lemon juice

  • 2 tbsp cumin

  • 1 1/2 tsp coriander spice

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/2 -1/4 tsp chili spice

For the beet patties -

  • 2 large beetroot


remove the edges of the beetroots, and cut the beets into 1.5 cm cubes. roast in the oven for 45 minutes on 180 degrees. Then sit aside to chill.

place the herbs the kale and the green onion in the blender or a food processor and pulse just until its roughly chopped. then add the rest of the ingredients and pulse until you it’s mixed but still a bit chunky.

if the mixture is too dry add more chickpea water (1 tbspoon at a time).

pour half of the mixture into a bowl, cover and place in the fridge for at least 30 minutes.

pour the rest into another bowl and without washing the blander, pulse only the beets until chunky, then place back the mixture into the blender and pulse to mix together (leave it a bit chunky still, you can stir once it’s chunky but not mixed enough - we don’t want the mixture to be too smooth).

Pour back into the bowl and place in the fridge as well for at least 30 minutes.

with wet hands, make balls (you can make it in any size you like), and press them into a patty shape.

heat a good big non stick pan over a middle flame, when the pan is piping hot, place the patties on and cook for 5 minutes on each side, until brown and crisp.



  • 3 cup Bread Flour/All Purpose Flour

  • ¼ cup Whole Wheat Flour

  • 2 tsp Flax Seed meal

  • ½ cup Milk/soy/almond Milk

  • 1 Pack of Yeast (7gram)

  • 1 tbsp date honey or honey

  • tbsp Himalaya or quality sea Salt

  • 2-3 tbsp sunflower seed oil

  • 1 tablespoon superfood powder of your choice

For topping -

  • 1 tbsp plant based Milk + 1 tbsp oil or beaten egg for Applying on top (optional)

  • 2 tsp Sesame Seeds


In a small bowl, add ½ cup lukewarm milk, date honey and yeast and mix well, covet for 7-8 minutes until the texture is foamy, and double it’s size.

In a large mixing bowl, add the bread flour, wheat flour, salt, flax seed meal and the superfood powder. mix well.

Add the oil to the yeast mixture, and then add the yeast mixture in the flour bowl. mix the dough until becomes sticky and smooth, use as much lukewarm water as needed.

Dust the flour on a working surface, and place the sticky dough on it.

Knead the dough for about 5-6 minutes until smooth and elastic.

drop few drops of oil on top of the dough and sit aside in the bowl for 30-40 minutes, until it double it’s size.

Divide the dough into 12 small equal balls, and place them on a baking tray with a baking paper underneath, making sure to leave some space between each ball for the buns to rise.

If the dough it too sticky, add some more flour.

cover with a tea towel and sit aside for 1.5 hours to rise (making sure the buns double their sizes).

in the meantime, preheat an oven for 180 degrees.

before placing in the oven, bean an egg or mix well the vegan milk with 1 tbsp of oil and brush the buns with it, sprinkle the buns with sesame seeds.

bake for 15 minutes (or until golden brown on the top of the buns).




Comment or like down below

and subscribe to my newsletter

if you want to see more!


This article is a part of the series

A massive collaboration for X-net Magazine.

Amber Houbara

Travel, Food & Lifestyle Blogger.

production, recipes, writing, styling, photography

Liora Houbara

Dietitian MSc. Chinese Medicine & Herbs, Master N.L.P

nutritional and health facts about colours in food

Derek Simpson


Photography and help in styling (in the folder called Derek Simpson)


Superfood Powders

Royal Bali Ceramics


X-net magazine


Recent Posts

See All


bottom of page