More falafel than burger, these are a delicious served in toasted pitta bread with salsa and salad. There are lots of herbs and spices in this recipe, and the usual Little Chefs rule applies - if you don’t like it, don’t put it in!
Ingredients (serves 2, making 4 small patties in total)
1 x 400g can chickpeas, rinsed, drained and dried with paper
1 garlic clove, finely chopped
A small handful of flat-leaf parsley
1 tsp ground cumin
1 tsp ground coriander
0.5 tsp chilli powder
2 tbsp plain flour
2 tbsp sunflower oil
1 small red onion, roughly chopped
Preparation
Pat the chickpeas dry with paper
To serve
Toasted Pitta bread
Tomato salsa
Cucumber, Salad leaves
Method
1) Mash the chickpeas up in your bowl and mix with the onion, garlic, parsley, spices, flour and a little salt.
2) When your mixture is fairly smooth, shape into a pattie with your hands.
3) Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden. Serve with toasted pittas, tomato salsa and a green salad.
