Falafel burgers
- Good Food team
Save recipe
Serves 4
Easy
Prep: 10 mins
Cook: 6 mins
A star rating of 4.3 out of 5.745 ratingsRate
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A healthy burger that's filling too. These are great for anyone after a satisfying bite low in calories.
Dairy-free
Egg-free
Nut-free
Vegan
Vegetarian
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Moroccan aubergine & chickpea salad
A star rating of 4.7 out of 5.104 ratings
Ingredients
Nutrition
Units:
MetricUS
-
400g can chickpeas
rinsed and drained
-
1 small red onion
roughly chopped
-
1 garlic clove
chopped
-
handful of flat-leaf parsley
or curly parsley
-
1 tsp ground cumin
-
1 tsp ground coriander
-
½ tsp harissa paste
or chilli powder
-
2 tbsp plain flour
-
2 tbsp sunflower oil
-
toasted pitta bread
to serve
-
200g tub tomato salsa
to serve
-
green salad
to serve
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Nutrition: per serving
-
kcal175
-
fat8g
-
saturates1g
-
carbs18g
-
sugars1g
low
-
fibre4g
-
protein6g
-
salt0.4g
low
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Method
-
step 1
Drain the chickpeas and pat dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.
-
step 2
Heat the sunflower oil in a non-stick frying pan, and fry the burgers for 3 mins on each side until lightly golden. Serve with the toasted pitta bread, tomato salsa and green salad.
RECIPE TIPS
LIKE THIS?
Try some of our other low-calorie options, tangy tuna burgers, Mexican-inspired bean burgers with lime yogurt & salsa or turkey burgers with beetroot relish.
Try more vegetarian burger ideas from our sister title olivemagazine.com/vegetarian-burgers.
Recipe from Good Food magazine, March 2008
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A star rating of 4.3 out of 5.745 ratings
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