Falafel burgers
Prep
15 mins
Cook
6 mins
Servings
4
Difficulty
Easy
Here's a quick weeknight dinner that never fails to impress. These falafel burgers come together in just 15 minutes of prep, making them perfect for busy evenings when you want something tasty without the fuss. I love using canned chickpeas because they're incredibly affordable and packed with plant based protein and fiber, keeping you satisfied long after dinner. The whole thing cooks in under six minutes, so you'll have a warm, crispy burger in your hands faster than you can say takeaway. Serve them in toasted pitta with fresh salsa and greens for a complete, satisfying meal that tastes far more impressive than the minimal effort required.
Ella x
Ingredients
- 400 gcan chickpeas rinsed and drained
- 1 smallred onion roughly chopped
- 11 garlic clove chopped
- 1 handfulof flat-leaf parsley or curly parsley
- 1 tspground cumin
- 1 tspground coriander
- ½ tspharissa paste or chilli powder
- 2 tbspplain flour
- 2 tbspsunflower oil
- 1toasted pitta bread to serve
- 200 gtub tomato salsa to serve
- 1green salad to serve
Detail level
Instructions
- 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.
- 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.
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