This is my latest variation of this recipe but without the oil in the falafel mix and using a tip I picked up of drying the chickpeas, this helps make the mix much more solid and less likely to fall apart when fried. The chilling period is also very important in that respect and I find forming the burger in a pastry ring or similar helps make a nice burger shape that cooks evenly, I didn’t have one the right size so I cut a ring out of a tonic water bottle, it works great. I haven’t tried it yet but you could probably bake these as well. I use them as you would any other burger, they work really well in a bun or in a pitta with some salad.
Makes 4 burgers
400g tin of chickpeas
1/2 red onion, roughly chopped
2 garlic cloves
2 teaspoons of cumin powder
2 teaspoons of coriander powder
1 teaspoon of extra hot chilli powder
1 teaspoon of chilli flakes
1 tablespoon of plain flour
1 teaspoon of lemon juice
Frylight olive oil spray
1. Drain and rinse the chickpeas and then pat dry with kitchen paper.
2. Put the chickpeas in a food processor with the onion, garlic, chilli flakes, spices, flour, lemon juice and a little salt.
3. Blend until fairly smooth, then shape into four burgers.
4. Chill in the fridge for at least 30 mins, preferably longer.
5. Spray the oil in a frying pan and fry them for 5 mins on each side or until cooked.
Here is what the patties look like before chilling and cooking: