Easy falafel burgers
- Chelsie Collins
Save recipe
Serves 4
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 4.4 out of 5.40 ratingsRate
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Whizz up chickpeas with garlic, spices and herbs to make delicious vegetarian patties for lunch or dinner
Freezable (uncooked patties only)
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
250g chickpeas
from a can
-
1 medium onion
finely chopped
-
2 garlic cloves
crushed
-
2 tsp ground coriander
-
2 tsp ground cumin
-
small pack flat-leaf parsley
chopped
-
2 rounded tbsp plain flour
-
2 tbsp vegetable oil
-
100g hummus
-
4 burger buns
cut in half
-
watercress
to serve
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Nutrition: per serving
-
kcal476
low
-
fat15g
-
saturates2g
-
carbs63g
-
sugars5g
-
fibre7g
-
protein17g
-
salt2g
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Method
-
step 1
Drain, rinse and dry the chickpeas thoroughly, then tip into the bowl of a food processor. Pulse until lightly broken up into coarse crumbs.
-
step 2
Add the onion, garlic, spices, parsley, flour and some seasoning, and continue to pulse until combined. Using your hands, gently form the mixture into 4 patties about 10cm in diameter and 2cm thick.
-
step 3
In a large pan, heat the oil and fry the falafels on each side for 2-3 mins or until golden (you may need to do this in batches). Lightly griddle the burger buns on the cut side in a griddle pan, or toast under the grill.
-
step 4
Spread one side of each bun with hummus, top with a falafel burger, add a handful of watercress, then pop the remaining bun half on top.
Recipe from Good Food magazine, March 2015
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A star rating of 4.4 out of 5.40 ratings
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