Falafel Style Fritters

Ingredients

• 2, defrostedMorningStar® Farms Veggie Lovers Burgers
• 15 g (¼ cup)fresh parsley
• 4 g (¼ cup)fresh coriander
• 1 teaspoonground cumin
• 2 clovesgarlic
• 15 g (1 tablespoon)red onion, chopped
• to tastesalt and pepper
• 16 g (2 tablespoons)flour
• as neededolive oil cooking spray
• as neededpitta bread
• as neededtzatziki sauce
• as neededlettuce leaves
• as neededtomato slices
• as neededsliced cucumber

Instructions

1. 1

   Pulse the mixture

   Put the defrosted veggie burgers, parsley, coriander, cumin, garlic, red onion, salt and pepper in a food processor. Pulse until finely chopped, scraping down the sides when needed; stop before the mixture becomes overworked.

2. 2

   Add the flour

   Spoon the mixture into a bowl and stir in the flour just until incorporated. Avoid mixing it more than necessary.

3. 3

   Shape the fritters

   Lightly spray your palms with cooking spray. Take portions of the mixture and shape them into round fritters; you should get 5–6.

4. 4

   Cook the fritters

   Cook the fritters in an air fryer or convection oven at 200°C (400°F) for 15 minutes.

5. 5

   Fill the pitta

   Cut a pitta pocket in half and put two fritters in each half. Add lettuce, tomato, cucumber and tzatziki, then serve straight away.

What are falafel-style fritters?

Falafel is a much-loved Middle Eastern dish traditionally made from chickpeas or broad beans, herbs and spices, then shaped and cooked. This quick version takes inspiration from those flavours rather than following a traditional falafel recipe.

Veggie burgers provide the base, while parsley, coriander, garlic and cumin bring a fresh, savoury character. Tucking the fritters into pitta with salad and tzatziki makes them a complete, easy-to-assemble meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 23g protein, 61g carbs, 17g fat.

The veggie burgers and pitta contribute most of the carbohydrates, while the burgers also provide much of the protein; the cooking spray and tzatziki contribute some fat. Add plenty of lettuce, tomato and cucumber alongside the pitta to make the plate more generous without relying on extra bread.

Why use defrosted veggie burgers?

Defrosting the burgers first makes them easier to break down evenly in the food processor. Their seasoning and texture also help the mixture hold together once the flour is stirred in.

Parsley and coriander add freshness, while cumin gives the fritters a warm, earthy note. Chop the garlic and onion along with the burgers so they are distributed throughout.

Keep the mixture coarse

Short pulses are key: process until the ingredients are finely chopped, but stop before the mixture turns into a paste. Scrape down the bowl as needed so larger pieces are incorporated without having to run the machine for too long.

Stir in the flour by hand in the bowl. This helps it bind the mixture without making the fritters dense.

Shape evenly for cooking

Lightly spraying your hands makes the mixture less likely to stick as you shape it. Aim for 5–6 round fritters of similar size so they cook at the same rate.

If a portion feels loose, handle it gently and keep its shape compact. There is no need to flatten the fritters unless they are unusually thick.

Check the finish

The recipe cooks the fritters for 15 minutes at 200°C (400°F) in an air fryer or convection oven. They should be hot through and firm enough to lift and place in the pitta.

Cooking appliances can vary, so check near the end of the cooking time. If they need longer, continue briefly and check again rather than leaving them unattended.

Build the pitta pockets

Cut each pitta in half to make pockets, then add two fritters to each half as directed. A little lettuce, tomato and cucumber brings crunch and freshness alongside the warm fritters.

Add the tzatziki just before serving so the salad and bread stay fresher. Serve immediately while the fritters are hot.

Recipe notes & tips

• Defrost the veggie burgers fully before putting them in the food processor.
• Use short pulses and stop as soon as the mixture is finely chopped.
• Scrape down the processor bowl between pulses for an even mixture.
• Spray your hands lightly so shaping the fritters is easier.
• Keep the fritters a similar size to help them cook evenly.
• Prepare the salad and tzatziki while the fritters cook.

Variations

• Add lemon: Stir a little lemon zest into the mixture for a brighter flavour.
• Use extra herbs: Adjust the parsley and coriander to suit your taste.
• Add chilli: Mix in a pinch of chilli flakes for gentle heat.
• Switch the bread: Serve the fritters in flatbread instead of pitta.
• Make a salad bowl: Serve the fritters over lettuce, tomato and cucumber with tzatziki.

Common mistakes to avoid

• Overprocessing: The mixture can become pasty, so pulse only until the ingredients are finely chopped.
• Skipping defrosting: Frozen burgers are harder to process evenly, so defrost them first.
• Adding flour in the processor: Stir it in by hand to avoid overworking the mixture.
• Making uneven fritters: Different sizes cook at different rates, so shape 5–6 similar portions.
• Crowding the cooking basket: Leave space around the fritters so hot air can circulate.
• Filling the pitta too early: Add the salad and tzatziki just before serving to keep everything fresh.

How to store

Store leftover cooked fritters in an airtight container in the fridge for up to 3 days, separate from the salad, pitta and tzatziki. Reheat in an air fryer or oven until hot through; assemble the pitta just before serving.

Frequently asked questions