- 250g chickpeas from a can
- 1 medium onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 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 houmous
A staple of Middle Eastern diets, this is a purée of cooked chickpeas, flavoured with tahini (a…
- 4 burger buns, cut in half
- watercress, to serve
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
Drain, rinse and dry the chickpeas thoroughly, then tip into the bowl of a food processor. Pulse until lightly broken up into coarse crumbs.
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.
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.
Spread one side of each bun with houmous, top with a falafel burger, add a handful of watercress, then pop the remaining bun half on top.