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Felafel burgers

Method

  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion until tender, stirring now and again. 
  • Add the ground cumin and coriander. Stir well and briefly cook to toast the spices. 
  • Then whiz up the chickpeas with the grated rind and juice of 1-1½ lemons, the parsley, 6 tbsp flour, the sautéed onions, salt and pepper in a food processor. Transfer the mixture to a large bowl and taste for seasoning. 
  • Combine the red onion with the juice of ½ lemon and set aside.
  • In another bowl, mix the yoghurt with the fresh coriander, a squeeze of lemon juice and the harissa until well combined. 
  • Carefully form the chickpea mixture into burgers. Then lightly flour and panfry in a thin layer of hot oil in batches until golden brown on both sides. 
  • Heat the buns on a lightly oiled ridged grill. 
  • To serve, layer the burger bases with tomato, red onion, a falafel burger and a good dollop of the yoghurt. Cover with the bun tops and lightly press down.

Ingredients

  • olive oil
  • 1 onion, chopped
  • 2 tspn ground cumin
  • 2 tspn ground coriander
  • 800 gm canned chickpeas, rinsed & drained
  • 2-2½ lemons
  • 3 tbsp chopped fresh parsley
  • plain flour
  • sea salt & freshly ground pepper
  • 1 small red onion, finely sliced
  • 2 heaped tbsp plain yoghurt
  • 1 tbsp chopped fresh coriander
  • 1 tspn harissa
  • olive oil spray
  • 4 burger buns, cut in half
  • 2 large ripe, red tomatoes, cored & finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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