It’s fresh, flavoursome and fun. Also, it’ll take you no time at all, which makes these falafel burgers perfect when you have lots of friends coming over.
Servings: 2 burgers
1 x 400g tinned chickpeas
3 garlic cloves (peeled and roughly chopped)
1 shallot (peeled and roughly chopped)
large handful of fresh coriander
large handful of fresh flat leaf parsley
1.5 tsp ground cumin
1/2 tsp paprika
1/2 tsp salt
large pinch of pepper
2 tbsp plain flour
1 tbsp sesame seeds
2 burger buns
red onion (rings)
Drain, rinse and dry the chickpeas, then transfer them to a food processor along with the garlic, shallot, coriander, parsley, cumin, paprika, salt, pepper, flour and sesame seeds. Pulse until the mixture is roughly broken down, making sure the mixture doesn’t turn into a paste.
Divide the falafel mixture in two and shape into burgers, making sure the mixture is compact.
Heat a little olive oil in a frying pan over a medium heat. Once hot, add the two burgers and fry for roughly 8 minutes, then flip and fry on the other side for 8 minutes. The burgers should be lovely and golden brown and cooked through.
Meanwhile, half the burger buns and toast for a couple of minutes on each side in a pan. Sometimes we’ll glaze the buns with vegan butter to give them a lovely shine.
Build the burgers by spreading some hummus on the bottom half of each bun. Then add some lettuce leaves, followed by the burger, a generous squeeze of hot sauce, a couple slices of tomato, red onion rings and finally the top of the burger bun.