Dairy Farmers of Canada

Falafel double-Cheddar burgers

Our dietitians' favourite

Here’s a vegetarian version of a cheeseburger made with two Canadian Cheddars and full of the wholesome flavour that comes from substituting meat with chickpeas.

  • Prep: 20 min
  • Cooking: 20 min
  • Refrigeration: 1 h
Yields 6 Servings
falafel double cheddar burgers


  • 3 cloves garlic
  • 1 tsp (5 mL) mustard seeds
  • 2 tsp (10 mL) coriander seeds
  • 2 cans (19 oz – 540 mL) chickpeas no salt added, rinsed and drained
  • 2 eggs
  • 1/4 cup (60 mL) breadcrumbs
  • 1 cup (250 mL) Canadian Medium Cheddar grated
  • 1/4 cup (60 mL) cilantro chopped
  • 1/4 cup (60 mL) fresh mint chopped
  • 1/3 cup (75 mL) hot pepper jelly
  • 6 burger buns
  • 4 oz (120 g) Canadian Aged Cheddar sliced
  • 6 lettuce leaves
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Barbecue method:

In a food processor, process garlic and spices until finely chopped.

Add half of the chickpeas and process until smooth. Transfer to a large bowl. Process remaining chickpeas with eggs until smooth and add to bowl.

Add breadcrumbs, grated Cheddar and herbs; mix well. Divide mixture into 6 portions and shape into patties. Refrigerate for at least 1 hour.Preheat grill to medium heat.

Place patties on a buttered sheet of aluminum foil. Place on the grill and cook for 10 minutes.

Meanwhile, heat jelly in a small saucepan over low heat for 3–5 minutes or until melted.

Flip patties and baste with hot pepper jelly. Cook for 5 more minutes.

Heat buns, top with lettuce, patties and sliced Cheddar. Add your favourite condiments and enjoy.

Oven method:

Preheat oven to 400°F (200°C).

Place patties on a parchment-lined baking sheet.

Cook according to the barbecue method instructions.


Cheese alternatives: Canadian Provolone, Gouda, Monterey Jack.

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Nutritional information

Per serving
Energy: 571 Calories
Protein: 27 g
Carbohydrate: 72 g
Fat: 20 g
Fibre: 11.2 g
Sodium: 540 mg

Top 5 Nutrients

(% DV*)
Calcium: 40 % / 438 mg
Folate: 131 %
Iron: 45 %
Phosphorus: 44 %
Selenium: 66 %