Tuesday, 23 October 2012

Falafel Burgers


Makes 4 burgers

1 cup of dried chickpeas
40g onion, finely chopped
45g of leeks, finely chopped
45g of carrots, grated and finely chopped1 garlic clove, crushed
1 teaspoon of veg stock powder
1/2 teaspoon of curry powder
1/4 teaspoon of cumin
/4 teaspoon of coriander
1/4 teaspoon of mixed herbs
1/4 teaspoon of cayenne pepper
1/2 teaspoon of lemon juice
1 tablespoon of reduced salt soy sauce
1 egg yolk

Preparation: Place the dried chickpeas in a bowl, covering with cold water. Cover and allow to soak overnight. Omit this step if using canned chickpeas.

Step 1: Using a blender or food processor, pulse the chickpeas until fairly smooth, add in all the other ingredients, herbs and spices and pulse until all the ingredients have mixed together and form a coarse paste. The paste needs to be thick enough to hold up as a patty.

Step 2: Heat a large non-stick frying pan and spray with fry light oil. I then like to add my burger mix to ramekin dishes to mould so they come out the same size when cooking. The mixture will be slightly sloppy but don't worry, it will come together and firm up when cooking.

Step 3: Add the burgers to the hot pan and cook for approximately 3-4 minutes until set and golden brown. Using a spatula, carefully turn the burgers over and cook on the other side until cooked through.

Step 4: 
Serve with your favourite side dish. I served mine with courgette fries. Falafel burgers also go great with tahini sauce or salsa and delicious in pita bread with fresh salad. The burgers can also be frozen and cooked in the oven when needed.


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