Falafel burger
Spiced with cumin, coriander, and chilli, these crispy chickpea patties make a satisfying, plant-based burger. They fry to a golden crisp on the outside while remaining tender and fragrant within. Top generously with creamy hummus and a hint of lemon juice for the ultimate bite.
Ingredients
- Vegetable Oil (for frying)100 ml
- Olive Oil30 ml
- Lemon juice15 ml
Instructions
6 steps- 1
Drain the chickpeas thoroughly and pulse in the food processor until lightly broken up.
- 2
Add the remaining ingredients and continue to pulse until you have the texture of coarse breadcrumbs. Gently form into patties approx. 10cm/4in in diameter by 2½cm/1in. thick.
- 3
Fry in hot oil at 180C for 4-5 minutes, or until crisp or golden.
- 4
For the hummus and tahini sauce simply whisk together all the ingredients. If you prefer a lighter sauce add a little water until it is the preferred consistency.
- 5
To serve, split and warm the rolls. Place in the top of each roll a leaf of lettuce, a slice of tomato, and some red onions.
- 6
Place the falafel burger on the bottom side of the roll, and some of the sauce.
Nutrition
1 serving ≈ 288 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes