Vegan Falafel Burger Recipe | Cruelty-Free


I am no veggie or vegan aficionado. I have been a proud meat eater for most of my life, only until recently, I have been cutting of pork and beef from my diet. Since then, I have been looking for different ways to replace those juicy burger cravings with something more appropriate for my diet(I am not really on a diet. But I will talk about that in another post).

I am no vegetable lover either. Although I still do eat my fair share of vegetables now and again but I still am a picky eater when it comes to having some of those healthy greens.


Making a veggie burger that stays together and actually tastes good is quite the challenge. Although the thought of adding an egg or two would make things so much easier, that wouldn’t make it vegan anymore(boo). So trying to spruce it up without breaking the rules was quite the challenge. But adding some of my homegrown aromatic herbs into the mix did help(and my friends liked it, or they were lying the whole time).

I am no nutritionist, so don’t expect me to give you the whole list of nutritional benefits of eating veggie burgers. But I do know that vegan burgers enrich your diet with a bunch of protein, fiber and minerals. It just baffled me a bit that something made out of ingredients that I am not really used to using would taste so good that I HAD to share it with all of you! 


Ingredients for recipe that makes 6-7 patties of 3.5-4 inches in diameter

Veggie burger:

  • 3 cups of canned chickpeas
  • 1 1/2 tablespoon of garlic powder
  • A few dashes of rock salt
  • 1 tsp of grounded pepper
  • 1 tablespoon of Cumin
  • 1 teaspoon of Paprika
  • Half a garlic (you can roast them before had if you’d like)
  • Half of  a White Onion ( no need to slice)
  • 2-3 cups of Oatmeal
  • 2 tablespoons of Virgin Olive Oil
  • A whole bowl full of Basil, Salsa leaves, Oregano and Parsley. (You can actually a bunch of other veggies as long as they taste good together! or depending on how “green” you want it to be)

Yogurt Sauce:

  • 1 Pack of all purpose cream
  • 3 tablespoons of plain yogurt
  • dash of iodized salt and grounded pepper
  • 2 table spoons of minced garlic
  • 1/2 cup of minced Onions
  • dash of Cayenne pepper (optional)


Instructions in making the burger:

  1. I like to powderize the oatmeal before I start to touch on the veggies. Put this aside afterwards.
  2. Now put the onions, garlic, salt, pepper, cumin, paprika and garlic powder in the food processor and mix it thoroughly enough that it’ll start to look like it had a good mince.
  3. Add into the mix all you leafy greens! In my recipe, these are the Basil, Salsa, Oregano, Parsley and a dash of Olive Oil. I usually do this in two batches of mixing because I add quite a lot of these.
  4. Once the mince is done, I pour in the chickpeas into the processor, a cup at a time while adding a 1/4th cup of Oat powder. ( you can use the rule of thumb method with this or you don’t need to finish all of the oatmeal)
  5. Make sure it mixes to a point that it does not feel to sticky. (You will have to do the simultaneous chickpea and oatmeal act until you finish all the chickpeas.)
  6. Then mix to a point that it isn’t too sticky in your hands(yes, you may touch it but make sure your hands are clean!)
  7. If it feels too heavy, feel free to add some Olive Oil and blend it for a few seconds.
  8. Make sure you mix it to a point when it is not too fine but make sure it is still a bit chunky(like a size of a cooked quinoa).
  9. Remove the mixture out of the food processor and start to mold your burgers to what ever shape or form!
  10. You can even try to bread the burger with some of your excess powdered oatmeal(if you have any).

Instructions in making the Yogurt sauce:

  • Simply dump in all the listed ingredients above and blend it to a point that everything gets evenly minced but not totally creamy. You can’t mess this one up!


I hope this post shows you non-veggie enthusiasts that the greener side ain’t that bad after all! Don’t look away till you’ve tried it! 

I got the idea to my own recipe from The Awesome Green and added my stubborn veggie eater twist to it!

Hope you guys try this in your own homes as well! 

**All photos and video were taken with a Sony A6000**

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Project Plant Parenthood

I know this looks really random seeing a gardening post on my BEAUTY blog. But I just felt like sharing my plant story because its one of the best and most existing projects I have started this year.

This probably such a granny thing to say but I am such a proud plant owner. I started Project Plant Parenthood last July with just a few crops to plant but when you see them grow stronger and taller, it starts to get addicting. The satisfaction you get when you see a seedling sprout of the soil is just so heartwarming.

From July till now, I have planted so many kinds of vegetables that I can go on and on(Kale, Rocket, Salvia, Cherry Tomatoes, Pomodoro Tomatoes, Garbanzos, Okra, Pechay, Avocado, White Radish, Eggplant, Limoncello Lemons and Basil) Buy planting these it really does take a huge chunk out of our grocery list because we could just grab some from our own garden. And not to mention, but these are all organically grown, in a sense that the seeds I planted weren’t genetically modified and not sprays were used, just natural fertilizer like bagasse.

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Cherry Tomato plants
Cherry Tomatoes

I bought most of my seeds in a coop in Florence, Italy. These seeds are now about 2 meters tall–as of Mid-November 2015. And we tied them to the window grill so it just grows naturally on the grill. When the tomatoes are a bit ripe, you can basically just grab them and take a bite!

Ripe Cherry Tomatoes


It was kind of hard to find a space to grow White Radish in my garden without ruining my mom’s garden landscape. So we planted it in such a way that it was hiding behind the foliage but still being accessible to maintain.


My Basil leaves are HUGE! Its about the size of half my hand. And did I mention that it smells so good? I love that I can just pick some leaves from my plant and use it to cook my meals.


This Okra plant was the fastest plant the grew in my observation and it is also one of the biggest that I have grown. Right now, we harvest Okra everyday. And they say that it is so much better than the store bought ones because it isn’t chewy or over grown.

Are you a proud plant mother as well? Tell me your story!

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