This post may contain affiliate links. Learn more.

Flavorful, nutritious fava bean burgers are great on their own, tucked into a bun or lettuce leaf with a drizzle of creamy dressing, or made into slider-sized patties for a popular party appetizer.

fava bean burgers in a cast iron skillet
Want to save this recipe?
Enter your email below and I’ll send it to your inbox. Plus get great new recipes every week!
Please enable JavaScript in your browser to complete this form.

Why we love this recipe

Way back in 2012 during our London days, we arrived home from a trip and needed sustenance. I trolled the pantry and freezer and my memories of Yotam Ottolenghi’s Plenty and came up with the ingredients for an impromptu dinner. We enjoyed it so much that I kept it for posterity.

These burgers are:

  • Equally packed with flavor and nutrients
  • Great on their own, tucked into a bun or lettuce leaf, or made slider-size for a party
  • Vegetarian and gluten free, with an easy vegan option

I first published this recipe here back in 2012. I’ve since updated the post for clarity and made some changes to the recipe.

What you’ll need

Here’s a glance at the ingredients you’ll need to make this recipe.

ingredients in bowls
  • This recipe uses fresh fava beans (sometimes called broad beans), which start showing up in markets in the late spring and last through mid- to late summer. You can sometimes find them frozen, which is fine — but don’t use dried ones in this recipe. If you can’t find favas, you could substitute canned chickpeas or white beans.
  • Use a 10-ounce box of frozen chopped spinach. Let it defrost and then squeeze all the liquid out of it.
  • Here’s how to cook perfect quinoa.

How to make them

Here’s what you’ll do to make a great batch of fava bean burgers with quinoa, spinach, and feta. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

step by step
  1. Boil the fava beans and slip out of their skins. Then mash to a chunky puree in a large mixing bowl.
  2. Stir in the spices, cooked and drained spinach, cooked quinoa, feta, and eggs.
  3. Form into patties and chill for 30 minutes, then pan fry.
  4. Transfer to oven to cook through. That’s it!

Expert tips and FAQs

Can I make sliders?


If you prefer, you can make these slider-sized and serve as an appetizer at a party. They would also work in a rounder shape as small meatless meatballs.

Got a gluten-free vegan version?

Sure thing. These puppies are gluten-free to begin with. For a vegan adaptation, omit the feta and replace the eggs with two flax eggs.

One flax egg is one tablespoon of ground flaxseed stirred together with three tablespoons water and left to sit for five minutes before using.

Can I make fava bean burgers in advance? What about leftovers?

You can make these earlier in the day and serve at room temperature or reheated.

Leftovers will keep in the fridge for up to a week. Serve cold or reheat in the oven or toaster oven.

More favorite ways to love fava beans and quinoa

a fava bean burger on a small plate with lettuce and green goddess dressing

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

fava bean burgers in a cast iron skillet
5 from 4 votes

Fava Bean Burgers

By Carolyn Gratzer Cope
These burgers are nutritious and flavorful on their own, so you've got a wide array of serving options. I've shown them here on a bed of shredded romaine lettuce, drizzled with some leftover green goddess dressing. They're great with yogurt-based sauces, and our kids eat them with spicy ketchup. Pop them onto a bun or into a big lettuce leaf if you like, or serve alone. You really can't go wrong.
Prep: 45 minutes
Cook: 15 minutes
Total: 1 hour
Servings: 6
Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus get great new recipes every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 1 cup (120 grams) fresh or thawed frozen fava beans
  • 4 medium garlic cloves, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground sweet paprika
  • ¼ teaspoon ground turmeric
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 10 ounces (284 grams) frozen chopped spinach, thawed
  • 1 cup cooked quinoa
  • 3 ounces (85 grams) crumbled feta
  • 2 large eggs
  • 2 tablespoons safflower oil for pan-frying

Instructions 

  • Preheat oven to 350°F with a rack in the center.
  • Fill a medium pot with two inches of water and bring to a boil. Add the fava beans and cook for eight minutes, then transfer to a bowl of ice water to cool.
  • Drain beans and slip each one from its whitish skin.. Place skinned beans into a large mixing bowl and mash with a potato masher or the back of a wooden spoon until you’ve created a chunky puree.
  • Add the garlic, cumin, coriander, paprika, turmeric, salt, and pepper to the bowl. Mix with a fork to combine thoroughly.
  • Squeeze out as much water from the spinach as possible and add drained spinach to the bowl. Break up any clumps with the fork any stir to incorporate.
  • Add the quinoa and mix well.
  • Beat the eggs and add to the bowl along with the feta. Mix until all ingredients are evenly dispersed.
  • Use your hands to form the mixture into six even patties. Place on a plate and refrigerate for about 30 minutes.
  • Heat the safflower oil over medium-high in a 12-inch oven-safe skillet. Arrange the burgers in a single layer and cook until golden brown on the underside, and then flip and cook two minutes more.
  • Transfer skillet to oven and bake for 20 minutes. Burgers will be cooked through and firmer to the touch, but still tender inside.

Notes

  1. Replace cooked fava beans with canned chickpeas or white beans if you like.
  2. You can make these earlier in the day and serve at room temperature or reheated.
  3. Leftovers will keep in the fridge for up to a week. Serve cold or reheat in the oven or toaster oven.
  4. If you prefer, you can make these slider-sized and serve as an appetizer at a party. They would also work in a rounder shape as small meatless meatballs.
  5. For a vegan adaptation, omit the feta and replace the eggs with two flax eggs. (One flax egg is one tablespoon of ground flaxseed stirred together with three tablespoons water and left to sit for five minutes before using.)
I first published this recipe here in 2012. I’ve since updated the post for clarity and made some changes to the recipe.

Nutrition

Calories: 111kcal, Carbohydrates: 16.2g, Protein: 6.3g, Fat: 2.8g, Fiber: 5.5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Fritters
Cuisine: American
Tried this recipe?Mention @umamigirl or tag #umamigirl!

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

Hungry for More?
Subscribe to Umami Girl's email updates, and follow along on Instagram.
Please enable JavaScript in your browser to complete this form.

More Recipes

Carolyn Gratzer Cope Bio Photo

About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

5 from 4 votes (4 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




22 Comments

  1. Sweet! I want to drizzle some yogurt and tahini on these. They would be great to pack in a lunch, too. Fresh and healthy. Thanks for the inspiration!

  2. Marissa, flavor-wise I think they’d be great substitutes for falafel. They are much softer, though, so you might want to add a bit of crunch. Cucumber? Slivers of red onion? You get the idea…. 🙂

  3. I love, love how green and healthy these look. I’ve never attempted a quinoa cake before, but I’m looking forward to these!

  4. This time of year I look for excuses to cook with fava beans – these look delicious. They remind me in appearance of falafel (which my husband is allergic to – chickpeas). I wonder how these would be wrapped in a pita with feta and tzatziki?

  5. These sound absolutely perfect! What a lovely combination of flavours and the colour is just gorgeous!

  6. Hi Fiona, sorry for the confusion. It honestly never occurred to me that there is such a thing as canned fava beans, though I’m not sure why it didn’t. This recipe uses fresh or thawed frozen fava beans, and I’ve just revised the recipe to reflect that.

    Fresh fava beans are abundant in the spring in many areas. Just pop them out of their giant pods. Often you would then blanch and peel them, but in this recipe there is no need to peel them.

    Thanks for pointing out the ambiguity!

  7. So, I’m guessing the fava beans are canned, since it doesn’t make sense to cook dried beans for two minutes. Why is cooking canned beans necessary?

    This sounds really interesting! Looking forward to trying it.