Falafel burgers

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Results 101-120

• Ali

  16 May 2009

  Ali rated and commented on this recipe

  

  These were OK, a bit bland for me, so will give them another go, but add some more flavour. If u don't try u will never know right?

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• Nead

  18 May 2009

  Nead rated this recipe

  

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• Rachel

  18 May 2009

  Rachel commented on this recipe

  the onionm quantity is "1 small red onion" and is on the ingredients list xx

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• sofia

  18 May 2009

  sofia rated and commented on this recipe

  

  Really tasty and healthy, and so easy to make. Think i will put fresh coriander in next time.

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• sola3

  19 May 2009

  sola3 commented on this recipe

  loved it! it's really full of flavour, I added 50% more lentils and used sweet potatos instead of standard ones.

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• human kenwood

  19 May 2009

  human kenwood rated and commented on this recipe

  

  I was not very impressed. The ground coriander and cumin was too overpowering.

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• stamos

  20 May 2009

  stamos rated and commented on this recipe

  

  very good. and healthy

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• tjlewis

  21 May 2009

  tjlewis commented on this recipe

  Made it last night in no time at all - best falafel I have ever tasted...kids loved it..

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• CloClo

  25 May 2009

  CloClo commented on this recipe

  I'm going to be trying this later in the week. I'm trying to be healthier, and eat more veggie foods before my summer holiday. Will let you know how I get on. Just 1 question, PLEASE ANSWER - Could I cook these, and eat them cold with salad the next day?

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• CloClo

  01 June 2009

  CloClo rated and commented on this recipe

  

  Tried these today for lunch - first time chickpeas have ever been on my plate, let alone near my mouth (that said, there is still NO WAY I will eat them without being mashed up). I didn't know how long our harissa paste had been opened, so used Branstons Hot Jalapeno Pickle instead - was gorgeous. I baked at 200 for 20 mins, but found the inside to be very, very mushy and wet. I loved the taste of these, but hated the texture - will be trying to fry, or bake, very thin versions next.

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• CloClo

  01 June 2009

  CloClo commented on this recipe

  also only made with 1/3 a can of chickpea, 1/2 onion etc, because it was only me eating - was perhaps too much for 1 person, but feel that the recipe given wouldn't be enough for 4. I also only blended half my onion, and left the rest in chunks - this worked very well.

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• Kate

  14 June 2009

  Kate rated and commented on this recipe

  

  Delicious and really easy, I used my handheld blender and it did the job just fine.

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• Frantic Flapjack

  17 June 2009

  Frantic Flapjack rated and commented on this recipe

  

  I've made these twice. The second time, I made them smaller and they fitted better into the pitta pockets. I also added some ground cinnamon to the mix and added fresh coriander and mint. They are a great veggie alternative and mix and cook up really well. You do need a spicy relish though as the mixture is quite dry.

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• Natalie

  20 June 2009

  Natalie rated and commented on this recipe

  

  Delicious and easy. Will make these again.

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• bluepeach535

  06 July 2009

  bluepeach535 rated and commented on this recipe

  

  Great vegetarian meal. Being a vegetarian I am always on the look-out for something healthy and tasty, and ideally with vegetables as a major ingredient. These were really good and easy to make. I used dried chickpeas instead of canned because I like something fresher. My burgers were a bit crumbly, but I was able to mash them into something resembling a patty on my roll. Making these for a small party, I found that non-vegetarians really enjoyed these as well, and the recipe was requested several times.

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• Liz

  09 July 2009

  Liz rated and commented on this recipe

  

  Really nice flavour, I ran out of pitta breads so used wraps folded over with slices of beef tomato, mayonnaise and lettuce. Used a beaten egg to bind the burgers together as the mixture was very dry.

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• K-Lo

  28 July 2009

  K-Lo rated this recipe

  

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• Mimi

  31 July 2009

  Mimi rated and commented on this recipe

  

  Great recipe. I always like to have an armoury of veggie recipe as I'm trying to cutdown on meat and for veggie friends. I used self raising flour in the mix to make it lighter and added a pinch of smoked paprika. Served with chilli jam, greek yoghurt and tortilla wraps.

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• Foodie

  12 August 2009

  Foodie rated and commented on this recipe

  

  First time I have made these and they were delicious. I added a bit more coriander than recommended though. I served them with a fresh tomato and red onion salsa and some low fat natural yoghurt in wholemeal pitta for a tasty, filling healthy meal! These were also incredibly cheap to make - a good budget option!

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• Travelbunny

  13 August 2009

  Travelbunny rated and commented on this recipe

  

  These were fab and so easy to make - I definitely won't be buying shop bought anymore. Like others have said, I also doubled the amount of spices etc to suit my palette, the beauty of this recipe is that you can just do that to your own taste without spoiling it. Fab! Had them with homemade salsa and the cumin flatbreads on here.

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Ingredients

• 400g can chickpeas , rinsed and drained
• garlic clove , chopped
• handful of flat-leaf parsley or curly parsley
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1⁄2 tsp harissa paste or chilli powder
• 2 tbsp plain flour
• 2 tbsp sunflower oil
• toasted pitta bread
• 200g tub tomato salsa , to serve
• green salad , to serve
• 1 small red onion , roughly chopped

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 6 mins

Vegetarian

Ingredients

• 400g can chickpeas , rinsed and drained
• garlic clove , chopped
• handful of flat-leaf parsley or curly parsley
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1⁄2 tsp harissa paste or chilli powder
• 2 tbsp plain flour
• 2 tbsp sunflower oil
• toasted pitta bread
• 200g tub tomato salsa , to serve
• green salad , to serve
• 1 small red onion , roughly chopped

Per serving

161 kcalories, protein 6g, carbohydrate 18g, fat 8 g, saturated fat 1g, fibre 3g, sugar 1g, salt 0.36 g

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