Falafel burger with hummus
Method
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Drain the chickpeas thoroughly and pulse in the food processor until lightly broken up.
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Add the remaining ingredients and continue to pulse until you have the texture of coarse breadcrumbs. Gently form into patties approx. 10cm/4in in diameter by 2½cm/1in. thick.
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Fry in hot oil at 180C/350F for 4-5 minutes, or until crisp or golden.
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For the hummus and tahini sauce simply whisk together all the ingredients. If you prefer a lighter sauce add a little water until it is the preferred consistency.
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To serve, split and warm the rolls. Place in the top of each roll a leaf of lettuce, a slice of tomato, and some red onions.
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Place the falafel burger on the bottom side of the roll, and some of the sauce.
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Either serve side by side on a plate, or built up as a burger on a plate with your choice of accompaniment.
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Cook and refrigerate or freeze any left over burgers for a quick and easy snack.
Ingredients
For the burgers
- 250g/9oz chickpeas, soaked overnight
- 1 medium onion, very finely chopped
- 2 cloves garlic, crushed or finely chopped
- 2 tsp ground cumin
- 2 tsp ground coriander seed
- 6 tbsp chopped parsley
- ½ tsp chilli powder
- 2 rounded tbsp plain flour
- 1 tsp salt
- Oil for deep fat frying
For the hummus and tahini sauce
- 125g/4½oz hummus
- 2 tbsp extra virgin olive oil
- 1-2 tbsp lemon juice
- 1 tbsp tahini
- 4 large rolls (or hamburger buns)
- 1 fat tomato, sliced
- 1 red onion sliced
- 4 leaves butter lettuce
To accompany
- salad or fries, or sautéed potatoes
Shopping List
Falafel burger with hummus
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
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