It’s funny, when I was a vegetarian I was never really into falafel, I guess the couple of times I tried them, they never really did it for me, they were either too dry or too bland. I started making falafel burgers when I was looking for a meat free burger that the whole family would like. I came across this recipe from Good Food which are great and everyone loved them, result! Since then I have played around with that recipe to spice to up a bit, I like my falafel with more of a kick 😉
There are so many different recipes on the web for falafel, the world really is your falafel, (sorry) it’s like a falafel buffet out there :-)) Ok I’ll stop now! So, after many, many attempts to find my perfect falafel, these falafel burgers are probably the best I have made. They have just the right amount of spices and herbs, and they not dry at all. Result! They are great for your meat free Monday meal or for lunch, serve them in whole grain pittas, (I prefer whole grain flat bread) some lettuce, cucumber and some tasty salsa. Find my recipe for salsa here 😉
Serves:4 (makes 12 small burgers or 4 large)
Time: 2o minutes
1 x Tin of Chickpeas, rinsed and dried
1/2 medium Red Onion, chopped roughly
1 medium bunch of fresh Coriander
1 small bunch of Flat Leaf Parsley
3 Cloves of Garlic, minced
1 Tsp Cumin
1 Tsp Ground Coriander
1 tsp Harissa
3 tbs Plain Flour
1 Tsp Sea Salt
1 Tbs Rapeseed oil for cooking
- Rinse the chickpeas in cold water, then pat dry with kitchen paper.
- Add all the ingredients to a food processor and mix until all the ingredients are combined, just a few minutes.
- Shape the chickpea mixture into 12 balls, then flatten a little to make a burger shape.
- In a medium pan heat the oil over a medium heat, cook the burgers in two batches, when cooked place them on some kitchen paper to drain off any excess oil.
- Serve with flatbread, salad leaves and some salsa.