Mini Falafel Burgers
Our healthy version of falafel uses fresh herbs and very little oil, but still makes for a super delicious meal.
- 2 Cups Dried Chickpeas (Soaked overnight) or 2x 400g Tins of Chickpeas (Drained & Rinsed)
- 2 White Onions - diced
- 1 Tsp Ground Cumin
- 1 Tsp Ground Coriander
- 1/2 Tsp Paprika
- 1/2 Tsp Ground Ginger
- 1/2 Tsp Cinnamon
- 1/4 Tsp Ground Cloves
- 1 Fresh Chilli - finely chopped (optional)
- 1/2 Cup Gram Flour (plus a little extra for dusting)
- 50g Fresh Parsley
- 50g Fresh Mint
- Salt and Pepper
- Zest and Juice of 1 Lemon
- Olive oil - for frying
- If using dried chickpeas, first rinse the soaked chickpeas and boil them in double the volume of water for 60-80 minutes or until soft. Drain and allow to cool and little.
- Meanwhile, fry off the onions in a little olive oil until they begin to become soft. Add all the spices and mix well. Remove from the heat and place in a large mixing bowl.
- Wash and chop the fresh herbs and add them to the onion and spice mix.
- Using a food processor, blend the chickpeas to a paste and add to the mixing bowl.
- Add the lemon juice and zest and salt and pepper to season and mix well with your hands.
- Next add the gram flour and continue mixing until you have a firm dough which holds together well.
- Now with your hands, roll golf ball size portions and pat them flat. Place them on greaseproof paper until they are all complete and dust with the remaining gram flour.
- Add enough olive oil to lightly cover the bottom of a large frying pan or skillet and bring to a medium heat.
- Fry the patties for 2 minutes on each side. You can keep them warm in the oven on a low heat if you need to.
- We serve these with a minted yoghurt dip, couscous, salads and basil hummus.