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FALAFEL BURGERS

Print Recipe
Course Main Course
Servings 1

Ingredients
  

For the falafel:

  • 1 can of chickpeas
  • 1 handful of parsley chopped
  • 1 garlic clove
  • 1 tsp tumeric
  • 1 tsp cumin
  • 1 tsp coriander
  • a few dashes of your favourite hot sauce depending on how hot you like it
  • 3 tbsp extra virgin olive oil
  • pinch of red pepper flakes
  • pinch of salt and pepper
  • For the sauce:
  • 1/2 cup plain greek yogurt
  • 2 heaping tbsp tahini paste
  • the juice of a lemon
  • salt and pepper

Burger Fixins:

  • Good soft buns (portuguese buns are my fave here)
  • sliced tomato
  • sliced cucumber
  • banana peppers
  • pickled onions to pickle your own, dissolve 2 tsp sugar in 1/4 cup of red wine vinegar over medium heat. Let cool, add sliced onions and a pinch of salt, and refrigerate for 24 hours
  • feta cheese

Instructions
 

  • Drain the chickpeas and rinse them under cold water. Put them in a food processor with the spices, the parsley, red pepper flakes, salt and pepper, the hot sauce, and 1 tbsp olive oil. Blend it all up until it’s relatively smooth. Taste for seasoning to see if you need a bit more salt. Form into burger patties and calm down if they look a little misshapen, they’re going in a bun, who cares.
  • Make your sauce and get your toppings ready. For the sauce, mix the yogurt, tahini, lemon juice, and salt and pepper. Slice your burger toppings so it’s all ready to go.
  • Heat a pan over medium-high heat with the remaining 2 tbsp of olive oil. Carefully add the falafel patties and fry for about 3 minutes a side until golden. Warm the buns for 15 seconds in the microwave, slather with tons of sauce, and pile on a falafel and your desired toppings. How good is that? HOW GOOD?