Falafel makes a great vegetarian and vegan burger. Top with lashings of hummus.

Each serving provides 766 kcal, 25g protein, 75g carbohydrate (of which 10g sugars), 35g fat (of which 3.7g saturates), 20g fibre and 2.3g salt.

Prepare

30 mins to 1 hour

Cook

30 mins to 1 hour

Serve

Serves 4

Dietary

Dairy-free

Egg-free

Pregnancy-friendly

Vegan

Vegetarian

Ingredients

For the burgers

• 250g/9oz chickpeas, soaked overnight
• 1 medium onion, very finely chopped
• 2 cloves garlic, crushed or finely chopped
• 2 tsp ground cumin
• 2 tsp ground coriander seed
• 6 tbsp chopped parsley
• ½ tsp chilli powder
• 2 rounded tbsp plain flour
• 1 tsp salt
• Oil for deep fat frying

For the hummus and tahini sauce

• 125g/4½oz hummus
• 2 tbsp extra virgin olive oil
• 1-2 tbsp lemon juice
• 1 tbsp tahini
• 4 large rolls (or hamburger buns)
• 1 fat tomato, sliced
• 1 red onion sliced
• 4 leaves butter lettuce

To accompany

• salad or fries, or sautéed potatoes

Method

Drain the chickpeas thoroughly and pulse in the food processor until lightly broken up.

Add the remaining ingredients and continue to pulse until you have the texture of coarse breadcrumbs. Gently form into patties approx. 10cm/4in in diameter by 2½cm/1in. thick.

Fry in hot oil at 180C for 4-5 minutes, or until crisp or golden.

For the hummus and tahini sauce simply whisk together all the ingredients. If you prefer a lighter sauce add a little water until it is the preferred consistency.

To serve, split and warm the rolls. Place in the top of each roll a leaf of lettuce, a slice of tomato, and some red onions.

Place the falafel burger on the bottom side of the roll, and some of the sauce.

Either serve side by side on a plate, or built up as a burger on a plate with your choice of accompaniment.

Cook and refrigerate or freeze any left over burgers for a quick and easy snack.

Recipe tips

The burgers are gluten-free if you serve them without the bread.