Cegin S4C

Falafel burger

Ingredients

  • 1 tin 400g chickpeas
  • 3 spring onions, finely chopped
  • 1 clove of garlic
  • mix of herbs - parsley, coriander
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • half a tsp of harrisa paste
  • 50g plain flour
  • 1/2 tsp baking powder
  • 2 or 3 tbsp sunflower oil
  • chilli jam, houmous or mayo
  • buns
  • salad, red onions, tomatoes

Method

  1. Drain the chickpeas, keeping the liquid.
  2. Put half tgr chickpeas in a food processor and blitz.
  3. Add the spring onions, garlic, ground spices, b. powder and herbs.
  4. Add the 50g plain flour.
  5. Add a little of the reserved water and a good pinch of salt.
  6. Blitz to create a paste.
  7. Add the remaining chickpeas and blitz again making sure you keep the texture.
  8. Place in a bowl and keep in the fridge for 30 minutes.
  9. Shape the mixture into 4 burgers, making sure they're equal size.
  10. Coat the patties in 60g of plain flour, dust off any excess.
  11. Heat 1cm of sunflower oil over a medium heat.
  12. Fry for around 3-4 minutes.
  13. Serve with a bun, salad, chilli jam and houmous.

Recipe by Catrin Thomas, originally featured on Prynhawn Da.