Makes 2 large burgers
Storage: Wrap tightly with cling film and refrigerate for 2 – 3 days *Can be frozen – once you have formed your patties, place on a lined baking sheet and freeze. Once frozen, wrap in cling film and return to the freezer. To cook, allow to defrost in the fridge and return to baking instructions below.
- Parsley, approx. 10g
- Coriander, approx. 10g
- 6 – 8 mint leaves (4g)
- 1 large garlic clove
- 1/2 lemon (20g)
- 1 tsp harissa paste (6g)
- 40g almonds, toasted
- 40g red onion, diced
- 2 tsp cumin powder
- 2 tsp coriander powder
- 1 can chickpeas (approx. 240g), drained and washed
- 1 tbsp gram flour (chick pea four, can be exchanged for whole meal flour
- Salt and pepper
- Handful of rocket
- Poached egg
- Grated beetroot
- Tahini dressing
Preheat the oven to 180C/Gas 4.
Place the parsley, coriander, mint and garlic clove in a food processor and blend to form a smooth herb paste. Add the zest of half a lemon along with a squeeze of juice before adding the harissa, almond and red onion to the blender. Blend until all the ingredients have combined.
In a dry pan, gently fry the cumin and coriander powder over a medium heat until they become aromatic. Tip the spices into the food processor along with the chickpeas, a sprinkling of gram flour and a generous pinch of salt and pepper. Blend the ingredients once again until the mixture represents a soft dough consistency and is starting to come away from the edge of the bowl.
Divide the mixture in two and on a lightly floured surface, mould into large patties. Place on a lined baking tray and bake for 15 – 20 minutes, until golden. Flip the falafel over halfway through cooking to ensure the patties cook evenly.
To serve, place the falafel on a handful of rocket leaves and top with a soft-poached egg.
Garnish with a little raw grated beetroot and a drizzle of tahini dressing. Not included in nutritional information below
Ideal alongside sweet potato wedges and a lemon and mint courgette salad. Not included in nutritional information below.