Ingredients

• 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
• 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
• salad or fries
• or sautéed potatoes

Directions

• 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.