Falafel Burgers
Easy to make and so delicious these falafel burgers are packed with flavour and taste amazing. Perfect for a tasty weekend treat!
Servings 4
Calories 151kcal
Equipment
- Food processor or high powered blender
Ingredients
for the falafel burgers
- 1 400g can of cooked chickpeas drained, rinsed and dried
- ½ medium red onion finely chopped
- 3 cloves of garlic minced
- 3 tablespoon plain flour
- 2 tablespoon finely chopped fresh coriander/cilantro
- 2 tablespoon finely chopped fresh parsley
- 2 teaspoon rose harissa
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sea salt
- 1 teaspoon lemon juice optional
- ½ tablespoon olive oil for cooking
for the mint and lemon yoghurt
- 80 g natural plain yoghurt about 6 tbsp
- 1 tablespoon finely chopped fresh mint
- 1 teaspoon lemon zest
- ¼ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
for serving
- 4 burger buns
- slices of red onion
- lettuce
- slices of tomatoes
Instructions
Make the burgers
- Add the chickpeas, red onion, harissa, flour, spices, salt and garlic to a food processor and pulse until you have a rough paste. Add a little lemon juice and blend again.Shape into four patties/burgers and chill in the fridge for 20 minutes.
- Heat the olive oil in a pan, add the burgers to the pan and cook for about 5 minutes each side. The burgers should be crispy and golden brown on the outside and hot all the way through.
Make the yoghurt sauce
- Add the yoghurt, mint, lemon zest, salt and pepper and stir well.Leave in the fridge until you are ready to serve.
Assemble the burgers
- Toast the burger buns on a griddle pan. Add lettuce, slices of tomato and red onion to one half of a burger bun. Top with one falafel burger. Top the burger with a good dollop of the yoghurt sauce then add the other burger bun.
Notes
- Chickpeas - I use canned chickpeas for these burgers, you can, of course, use dried chickpeas if you want. You will need to cook them though.
- Dry the chickpeas - it's best to dry the chickpeas before you add them to the food processor, this will help avoid a wet paste.
- Chill the burgers - before you cook them, this will help them firm up before cooking and help avoid them breaking up.
- Paste - If your paste is too dry add a dash of water if your paste is too wet add a little more flour.
- Heat - these burgers are on the spicy side due to the harissa, if you want less heat reduce the harissa to one teaspoon.
- Recipe Inspiration - this recipe was roughly adapted from this recipe here from BBC GoodFood.
- Nutritional Information - is approximate and is calculated using an online tool. It is based on one burger including sauce. it does nit include burger buns.
- Measurements - I weigh all my ingredients using an electric scale, all measurements are metric. Cup measurements are approximate.
Nutrition
Calories: 151kcal | Carbohydrates: 25.3g | Protein: 5.8g | Fat: 3.1g | Saturated Fat: 0.7g | Cholesterol: 6mg | Sodium: 873mg | Potassium: 218mg | Fiber: 3.4g | Sugar: 4.2g | Calcium: 86mg | Iron: 2mg