Falafel Burgers

This veggie-packed falafel burger is a simple, healthy dinner. Slather yours with yogurt dill sauce, and you're guaranteed to want seconds!

Falafel Burger

This falafel burger recipe comes from our friends Sonja and Alex’s new book Pretty Simple Cooking, and we’re completely obsessed with it! Unlike many veggie burger or falafel recipes, this one uses simple ingredients that you’ll be able to find in nearly any grocery store. It’s easy to put together, and it’s absolutely delicious.

The patties have a nice hearty texture and a robust, aromatic flavor, thanks to a slew of spices and fresh herbs. They’re the kind of thing I’d be happy to eat for dinner any night of the week, as they’re fresh and healthy, but flavorful and satisfying at the same time. My advice? Try this falafel burger recipe (and check out the book) ASAP!

Falafel burger recipe ingredients

Falafel Burger Recipe Ingredients

I LOVE that this easy falafel burger recipe uses simple ingredients! Here’s what you’ll need to make it:

  • Chickpeas – Use canned, or cook your own dried chickpeas.
  • Sesame seeds – They add crunch and a tasty sesame flavor.
  • Garlic and onion – This recipe uses a whole lotta garlic. Don’t skimp on it! It really amps up the savory flavor in this falafel burger recipe.
  • Carrots – They give the burgers a nice golden color and an extra veggie punch.
  • Cilantro – It makes this falafel burger recipe super flavorful and fresh! You’ll pulse everything together in the food processor, so feel free to use the cilantro stems as well as the leaves.
  • Whole wheat flour – It binds these patties together.
  • Cumin, coriander, and cayenne – They perfect the patties’ bold falafel flavor.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Falafel burgers on a baking sheet

This falafel burger recipe is super easy to make. Pulse the ingredients in a food processor, fold them together, and use your hands to form them into patties. Give them a quick sear in a stainless steel or cast iron skillet over medium-high heat, cooking just until golden brown. When you’re done pan frying the patties, transfer them to the oven to finish cooking. That’s it!

Pretty Simple Cooking Cookbook

Falafel Burger Serving Suggestions

Sonja and Alex finish this falafel burger recipe with a delicious yogurt-dill sauce. Similar to tzatziki, it’s creamy, bright, and fresh, and it’s fantastic with the hearty patties. I highly recommend making it, but if you’re vegan, hummus or tahini sauce would be a great substitute.

Slather on the sauce, and load up your falafel burger with your favorite fixings! I chose pickled red onions and extra cilantro, but sliced tomato, cucumber, avocado, or regular pickles would also be delicious. To take these burgers to the next level, serve them on homemade buns.

Enjoy the burgers on their own, or pair them with sweet potato fries, dressed greens, or any of these veggie side dishes:

Falafel Burger with Yogurt Dill Sauce

More Favorite Patties and Burgers

If you love this falafel burger recipe, check out Pretty Simple Cooking! This book is for anyone who feels intimidated to step into the kitchen, because Sonja has such encouraging lessons about life, love, and food. It’s also for food lovers of any level looking for creative recipes to up their veggie game.

In the meantime, try one of these veggie burger, patty, or sandwich recipes next:

4.9 from 15 reviews

Falafel Burgers

Prep time
Cook time
Total time
Reprinted from Pretty Simple Cooking by Sonja and Alex Overhiser, with permission from the publisher.
Recipe type: Main dish
Serves: 8
For the Falafel:
  • 2 15-ounce cans chickpeas (3 cups cooked)
  • ¼ cup sesame seeds
  • 6 medium garlic cloves
  • 1 medium red onion
  • 2 large carrots
  • 1 cup packed cilantro leaves and tender stems
  • ¾ cup whole wheat flour
  • 4 teaspoons cumin
  • 4 teaspoons coriander
  • ¼ teaspoon cayenne
  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
For the Dill Yogurt Sauce:
  • 2 small garlic cloves
  • 2 tablespoons chopped fresh dill
  • ¼ cup lemon juice (1 large lemon)
  • 2 cups whole milk plain Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
For Serving:
  • pickles or pickled onions
  • cilantro, lettuce or sliced cucumber
  • 8 toasted hamburger buns
  1. Preheat the oven to 375°F.
  2. Make the burgers: Drain and rinse the chickpeas. Blot them with a paper towel or clean dish towel to remove any extra moisture, then place them in the bowl of a large food processor. Add the sesame seeds and process for a minute or so until a paste-like consistency is formed (if necessary, stop and scrape the sides of the bowl, and process again). Scrape the mixture into a large bowl.
  3. Peel the garlic, red onion, and carrots. Chop the onion and carrot in rough chunks. Add the garlic to the food processor and process until finely chopped. Add the carrot and onion and pulse several times until finely chopped. Add the cilantro to the processor and pulse a few more times until chopped.
  4. Scrape the vegetables into the bowl with the chickpeas. Stir in the flour, cumin, coriander, cayenne, kosher salt, and black pepper. Mix with a spoon or with your hands until fully combined, then form 8 round patties and place them on a baking sheet.
  5. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add 4 of the burgers and fry them for 1 to 2 minutes per side, until golden brown. Remove the cooked burgers and place them back on the baking sheet. Wipe out the pan, add an additional drizzle of oil, and fry the remaining 4 burgers, keeping in mind that the pan will be hotter and the cooking time slightly quicker for the second batch.
  6. Once all burgers are browned, place them in the oven on the baking sheet and bake 15 minutes on one side, then flip and bake another 15 minutes. Remove from the oven and place on a wire rack to cool for at least 10 minutes.
  7. Make the sauce: Peel and finely mince the garlic. Chop the dill. Juice the lemon. In a small bowl, stir together the garlic, dill, lemon juice, Greek yogurt, olive oil, kosher salt, and 2 tablespoons water. Store leftovers in a sealed container in the refrigerator for to 2 weeks.
  8. Assemble the burgers with the yogurt sauce and desired fixings.
Store leftover burgers refrigerated for up to 5 days, or frozen in an airtight container or plastic bag. To reheat, heat straight from the refrigerator or freezer in a 375°F oven until crispy and heated through; about 8 minutes for refrigerated burgers and about 15 minutes for frozen burgers.



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Rate this recipe (after making it):  

  1. SC

    Definitely one pot pasta!

    • Kathryn

      I love to make lack bean burgers! Looking forward to trying the chick pea burgers….

      • kathy

        black……😏. ya gotta try the veggie lasagna! all the great pics make me wanna eat the pages!

  2. Rhiannon

    This looks delicious! I wonder if they’d BBQ well in the summer?

    Sheet pan dinners are my favourite pretty simple recipe! Every Monday night I throw last week’s starting-to-go-bad veggies, sweet potato, garlic, oil, tofu/tempeh/beans and a large helping of paprika, oregano, parsley, onion powder, chilli powder, salt, and pepper on a tray and bake it until it’s done. It never fails and it helps me minimize food waste (which is a no-no in my books)!

  3. Jen

    Salad and baked potato bar

  4. Cresta

    My Mom’s potato soup!

  5. victoria

    soyaki chicken and rice. simple, easy, and delicious.

  6. deepa

    black bean soup in the instant pot!

  7. Annie

    My go-to is soba noodles with tofu or tempeh, in-season veggies and tahini sauce!

  8. Janet

    These look and sound fabulous, I will give them a try.
    My fast and easy meal is green salad and a baked potato with salsa.

  9. Rebekah

    I love making a stir fry with whatever veggies I might have on hand, a protein (tofu, chickpeas, or edamame) and serve over rice (great option when having premade the rice) or over rice noodles (which are really quick to cook up).

  10. Sydna

    The first cookbook from Sprouted Kitchen has a recipe for a lemony, mustard, olive oil beach day tuna fish salad that is to die for. Super easy and without the nasty mayonnaise. I modify by using my citrus juniper salt and adding celery leaves if I have them. Sooo good. Can’t wait to try this!

  11. Heather

    I’d love to make these Falafel Burgers with Yogurt Dill Sauce! I love falafels anyways, so why not try them as burgers!

  12. Jennifer C.

    I love making hummus! So simple and satisfying!

  13. cathy from cathyearle.com

    Butternut squash and black bean enchiladas! I made your recipe and I loved it, so did my husband.

  14. Marie

    I love to make a tomato sandwich!

    • Tricia rene

      Yes! With a slice of provolone and mayo!

  15. Robin

    I love to roast vegetables –zucchini, yellow squash, portobella mushrooms, onions, and or whatever you have on hand with olive oil and herbes de provence–mix with
    cooked pasta–shell, rotini, whatever you have, spaghetti sauce, shredded smoked gouda and mozzarella–add some frozen peas and bake in a 9 x 13 pan for 30 minutes at 350 degrees! The falafel burgers sound delicious! Im looking forward to trying them!

  16. Kimberly Pacetti

    any kind of hummus – lately its been beet hummus – but anything with tahini is it!

  17. Jillian

    Crusty artisanal multigrain bread

  18. stephanie comstock

    Peanut butter sandwich would probably be the easiest thing I make that I just love. But, I really like making bowls…..beans, grains, veggies….you can be so creative!

  19. Tricia rene

    Here’s my simple recipe I love to eat:
    extra Love & lemons pumpkin (I add some cgipped pecans and rolled oats fir crunch)
    Refrigerate left overs. Use for simple, fast breakfast:
    Toast and smear almond butter on top. Delish!!
    My husband uses date pecan butter.

  20. Tricia rene

    That’s pumpkin PANCAKES with chopped pecans.
    Always good to reread before hitting send;)

  21. Tova

    My go to recipe is usually a simple pasta dish such as pasta with garlic and olive oil, or pasta with fresh tomatoes, garlic and feta cheese. Sooo good.

  22. Christine

    Scrambled eggs.

  23. Kate

    My favorite simple (and healthy!) recipe is lentil soup. I just throw whatever veggies I have on hand into a pot with lentils, some spices and stock, then top it with a little lemon juice or balsamic vinegar. It’s foolproof and delicious!

  24. Rebecca

    Love making your carrot quinoa cookies

  25. Jenice

    Sausage and peppers! Eager to try your falafel burgers.

  26. Lauren from gracewithindementia.com

    Hi there,

    Here’s my newest, really simple recipe…
    I take a couple of apples and slice them as thin as I can (leave peels, or peel them). Lately I’ve also been slicing up a couple of pears the same way. While I’m slicing the pears, I throw the apples in a skillet over medium heat, with either olive oil or coconut oil and stir now and then. It’s great either way. Once the pears are sliced I add them to the apples. When the apples begin to soften I add a couple of handfuls of frozen berries (I try to keep blueberries, raspberries and marionberries on hand) and stir them in. I stir the mix occasionally to avoid sticking/burning. I cook this mixture until the apples get pretty soft…and, some varieties of apples will keep their shape for much longer than others. I love using a mixture of apples…and pears, for that matter. When it’s cooked “long enough” for all the flavors to cook into each other I turn off the heat and let it cool for a bit. I use wide-mouth 8 oz canning jars for storage. These freeze safely in the freezer. YUM.

  27. Hannah

    I love making some sort of curry with lots of vegetables and rice on the side.

  28. Karla

    Lentil-Rice casserole is my go-to easy peasy recipe. It’s just lentils, rice, veg broth, dried veggies (onion, mushroom, bell pepper, carrot most often), and spices all thrown together and baked. If I want to fancy it up I will saute onion, celery, carrots, and garlic and use that instead of the dried veggies. It’s easy to mix it up seasonally by adding diced butternut squash, thyme, and sage in the winter, and summer squash, lemon zest, and oregano in the summer, etc. It was one of the first vegan recipes I learned to make 32 years ago, and we still love it.

  29. Christine Chiang

    I love to make simple sweet potato buddha bowls!

  30. Kathy K.

    My ‘pretty simple recipe’ is spaghetti squash (started in the microwave, finished on a sheet pan in the oven) with roasted grape tomatoes and garlic cloves (on a separate sheet pan, tossed with EVOO). Plated together and sprinkled with fresh herbs and/or herbed toasted bread crumbs and plenty of Parmesan!

  31. Sophie

    My favorite simple recipe is piling a piece of toast with sautéed veggies and wilted greens then putting a fried egg and all of the tahini on top! Its always a winner!

  32. Barbara Di Fluri

    Banana spinach pancakes! Made in the blender, deliscious and healthy.

    • Cori

      What is this recipe? Sounds good!

  33. Maggie Y.

    My favorite simple meal is either 30-minute chili or fried egg sandwich with all of the toppings!

  34. Jenny

    Black bean tacos! Chop up a few veggies and whatever toppings are on hand. 🙂

  35. linda

    I like to make a simple one pan dish based on a recipe from 101 cookbooks/ Heidi Swanson. I saute small cubed red potato and shallot in some olive oil/salt, covered until potato softens/browns, then I add in come chickpeas and let them brown a little. Last step is to add in sliced or shredded green cabbage and let it wilt a bit. Final touches are some chopped parsley, lemon juice and parmesan cheese if I have some on hand. It’s very good and fairly easy to whip up. Love one pan dishes!

  36. Sarah Wilson

    I love making a big salad with sweet potatoes, chickpeas, and a tahini dressing! One pot veggie stew is great as wel!

  37. Julie

    I love to make spicy lentil soup when I need a pretty simple meal.

  38. Ellen

    Lentil and potato tacos is an easy favorite!

  39. Holly

    I love to make a Persian spinach yogurt dip topped with dried mint. Def a recipe where the whole is much greater than the sum of its parts!

  40. Inessa Nazaruk

    Definitely avocado toast is the easiest to throw together! With maybe some greens on top and a sunny side up egg 😉

  41. Caitlin

    One-pan vegetable lasagna — all ingredients are haphazardly layered into a cast iron skillet and thrown into the oven. A perfect comfort food for these chilly winter days, and better for the heart, too!

  42. anna

    I can’t wait to make these tonight. I just had a baby so i think all off my recipes these days are quick and easy. One of my favorites is stuffed peppers or quick vegetable stir fry!

  43. Lori

    Our family favorite quick meal is a red thai curry. That container of paste is my magic ingredient – everyone thinks it’s so hard to make, but it’s 1-2-3 and flexible with whatever was in the CSA that week. Love Sonja and Alex, would love to win!!

  44. Linda

    I would like to learn how to make hummus with different flavours.

  45. Cassia

    I would like to make the falafel burgers!

  46. Annie Ashby

    Since it is winter, and I am a big gardener, I am missing fresh veggies so have been making a lot of soups! Butternut or potato soup – with leeks, rosemary, or blended tofu

    I plan on making this chickpea burger recipe today ! Thanks for sharing 🙂

  47. Sonja from acouplecooks.com

    Jeanine, thank you SO so much for your kind review of Pretty Simple Cooking and you’ve made these falafel burgers look SO GOOD! You have the magic touch. It’s our pleasure to be the type of friends that hand model in shoots and hold diffusers — that’s what friends are for, right? Can’t wait to see you both soon. (Hi Jack! Larson misses you.)

  48. Sarah

    I’d love to check out Pretty Simple Cooking! I’ve now heard about it from two different bloggers and it just looks beautiful. My FAVORITE simple recipe is the Smitten Kitchen’s peanut butter cookie recipe with just 4 ingredients. It happens to be gluten free (bonus for those of us with GF’ers in our lives) and is intensely peanut buttery! A win win if you ask me!

  49. Sam

    The chickpea curry salad for sandwiches was amazing! So easy to make with a ton of flavor. It is one of my regular lunch rotations.

  50. Gaby Dalkin

    OMG! I need on of these ASAP

  51. Nora from chefxchange.com

    Thank you for this lovely authentic recipe Jeanine! I will definitely give it a try on this weekend and your pictures are amazing!

  52. Liz

    I love to make burrito bowls with roasted peppers and sweet potatoes, tofu or beans, and a quick avocado sauce on top over some rice. The cookbook looks great!

  53. Sam

    I’m a sucker for avocado toast on some fresh crusty bread with lemon juice, red pepper flakes, and a sprinkle of nutritional yeast or hemp seeds!

  54. Mallory

    Chana Masala!

    But what can I substitute for the cilantro? My husband hates it and I never know how to replace it. Thank you!!

    • Jeanine Donofrio

      He probably wouldn’t detect it cooked into the burgers (if you leave it off the topping), otherwise, I’d say parsley would sub in fine!

  55. Kate from Saltyourgreens.com

    Any veggie fried rice to use up what’s left in the frig. With an egg.

  56. Shoshana

    Lately, I’ve been making a red lentil curry – delicious and ready in 30 minutes!

  57. Suzanne

    Can’t beat some good old bean burritos with lots of hot sauce for a quick & simple dinner!

  58. Liza

    Mmm these look so good & super easy for a college kitchen! Since I’m in college now, I love quick and easy recipes, and recently my go-to has been a warm eggplant stew with cannellini beans, chickpeas, smoked paprika, chili powder, and canned tomatoes served over rice with a drizzle of tahini. So filling and tasty, especially on cold days when I only have a bit of time before my next class! xoxo

  59. Jeanne S

    Homemade maple/nut granola and plain greek yogurt with whatever fruit is on hand. That and peanut butter on a spoon.

  60. Mary Ann Harville

    My go to simple meal is a veggie frittata! Chop onions, garlic and new potatoes, saute and cover with beaten eggs!

  61. Margaux Barclay

    Butternut squash chili!

  62. Kelly

    Chicken + veggie fajitas! So simple, but so tasty! And perfect for making fajita salads for lunch the next day.

  63. Audrey

    Chicken tacos are one of my favorites! You just shred a chicken and saute it with some garlic, bell pepper, oregano, onion, and add some stock to let it finish cooking. It’s really great on top of rice or quinoa too.

  64. Meghan

    Homemade naan bread pizza is one of my easiest to-to’s!

  65. Jude

    Oooh. They look delicious. I love to make a tomato sauce, throw in some chickpeas, tamarind paste and top with chopped cilantro. Hope you try it, it never fails.

  66. Kathryn

    I’d love to make a pasta that has a garlic butter sauce with fresh sage!

  67. Div

    I love to make lentil soup. Simple and so satisfying!

  68. Grey

    The burgers look delicious, will have to give them a try! One of my favorite simple recipes is a breakfast tofu scramble topped with nutritional yeast and some greens.

  69. Jen

    Sweet Potato, Lentil, Coconut Curry. I’m in the process of whipping up a batch now! So yummy and good for you!

  70. Emily

    These look so good! I’m already getting excited for barbecue season! This time of year, I love sweet potatoes in pretty much any form. However, my favorite way to make them in roasted whole, split open, and generously topped with miso butter. It feels like the fanciest baked potato.

  71. Laurie L

    I make two different vegan pancake mixes that keep in the pantry a couple of months and are ready with just the addition of mylk: a whole wheat mix and a gluten free buckwheat mix. When I make pancakes for our breakfast that makes it really easy. Plus, I bake my pancakes in the oven, which means I can do yoga whilst they’re cooking instead of having to hover over the stove. Whew! No, YUM!

  72. Alex

    I love to make some sort of veggie bowl for a quick weeknight dinner. My favorite recipe at the moment consists of sliced roasted sweet potato (made ahead for the week), spinach, sprouts, black beans, and pineapple with a bit of guacamole, salsa, and a drippy sunny-side up egg thrown on top.

  73. karen

    Thai coconut curry soup!

  74. Lianna

    I love making Kale Guacemole – I made it this week and now my favourite.

  75. Eileen

    These burgers sound so delicious! I think my favorite simple recipe is a basic green salad with homemade dijon mustard vinaigrette — so easy and so perfect. Thanks for the giveaway opportunity!

  76. Hanifa from hanifaarapovic

    Looks amazing! Love the simple recipe of the kale guacamole! Yummy and healthy!One of my favorite dishes to make is zoodles with tomatoe meat sauce. Ingredients zoodles, grass fed ground beef, basil, oregano,thyme, garlic, tomatoes, extra virgin olive oil!

  77. Christine

    Simple soup with boullion, chopped veg and noodles.

  78. MamaSarah

    I love butternut squash soup with lots of fresh ginger…lots.

  79. Carolyn

    A simple recipe I like to make is homemade muesli.

  80. Jsameen from Instagram.com

    I love to make avocado pesto. It’s great with pasta or as a dip or a tasty edition to buddha bowls! Simple and delicious 😉

  81. Susan Peninger

    My go-to meal depends on what’s in the fridge/freezer; a favorite is to toast rustic sourdough bread and when just out of the oven, top with thinly sliced sharp cheddar (a good domestic like Tillamook; or a hearty English). After letting the cheese soften from the heat of the bread, top with sliced tomatoes and a little ground pepper. Voila! This works any time of day or night or any season.

    This is definitely “Pretty Simple Cooking!”

  82. Joan L

    I love to make Philly Portabella-Steak sandwiches. Portabella mushroom strips cooked in skillet with colorful peppers and onions – seasoned with Braggs, creole seasoning, and garlic. Top with slice of Daiya Vegan mozzarella cheese and serve on a toasty roll. So far, everyone loves this quick and tasty meal.

    Made the falafel burgers last night. Very good. Went together quickly too. Lots of ingredients, but this was easy. Will make again.

  83. lisa

    I’ve never made falafel before, but this recipe looks like the one that will finally inspire me to give it a try! Thanks for sharing.

    My favorite pretty simple recipe is usually a pasta + veg + poached egg (or, if we’re being honest, sometimes a fried egg for simplicity’s sake). Usually I throw together whole wheat spaghetti, chopped kale, garlic, onion, chili flake, poached egg, and toasted bread crumbs. It’s exactly what I always crave… after a long day of work, after a weekend of too much wine… it’s satisfying and easy!

  84. Brilliant! Just what I was looking for. Every month I have a family get together and its my turn to cook. I wanted to do Burgers, but I was struggling for a nice veggie option for a family member. Thanks for this, I am sure it will go down a treat!

  85. Gabrielle

    Can you use regular flour instead of whole wheat?

    • Jeanine Donofrio

      hmm, I can’t be sure without trying it, but I think it should be fine.

  86. Jess

    Love your blog! Is the browning step necessary if I’m just reheating the burgers anyway? Thanks!

  87. Rutuja

    Ohhh this looks soo good for you! Can’t wait to try out and have it for lunch!

  88. Wow this looks incredible! Putting this recipe on my list to try for sure.

    • Jeanine Donofrio

      they are so good! I hope you enjoy 🙂

  89. I had gone through your site it provides very useful information for more details visit http://hotmaildeep.blogspot.com
    After letting the cheese soften from the heat of the bread, top with sliced tomatoes and a little ground pepper. Voila! This works any time of day or night or any seaso

  90. Fredrick

    This is the best veggie burger I’ve made. I think I’ve found my ultimate recipe! I made one substitute: I used non-fat Greek yogurt instead of 2%. For everything else, I followed the recipe exactly, and I will make it over and over, I know. I serve it open-faced on toasted whole-wheat toast, topped with lots of the yogurt sauce, toasted sesame seeds, my own pickled red onions, and a huge amount of baby arugula. This is outstanding in every way.

  91. Jo

    Trying this out. Never had a falafel burger, but I love falafel wraps.

  92. Sheri from sheribostondesign%20%20%20%20Insta

    Thanks for the great recipes ❤️ I am going to try the chickpea falafel burgers – Sheri

  93. Leslie King

    Your falafel burgers are awesome. I would give it a 10 rating. Thank you for the recipe. I would love to have a copy of your cookbook.

  94. Thi

    These were delicious. I sweetened the yogurt dill sauce with a bit of honey…then added some Tabasco and a dash of smoked paprika. Thanks for this great recipe.

    • Jeanine Donofrio

      I’m so glad you loved the burgers!

  95. Sabine Hettle

    Very, very good. My meat lovers thought so too!

    • Jeanine Donofrio

      Hi Sabine, I’m so happy to hear you all enjoyed these!

  96. Kara

    Delicious! I just made them for dinner and my hubs loved them. Win for this wife! Just a note, between the onion and cayenne there was just a hint of spice, so go lightly on the cayenne if you have sensitive mouths in your home. 🙂

    • Jeanine Donofrio

      Hi Kara, I’m so glad you enjoyed these!

  97. Ashley

    Hi there! looking forward to trying this tonight. Are the sesame seeds just for flavor? I have to leave them out since I don’t have any on hand. Should I replace with tahini? Thanks in advance!!! 🙂

    • Jeanine Donofrio

      I think tahini could work in place of them – I’d use a tad less so the mixture doesn’t come out too wet.

      • Ashley

        Thank you so much for the quick reply!!! Cannot wait to try these! We love your recipes and enjoy both of your cookbooks!!!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.