Burgers is something I always think I should make at home, but seldom do. I don’t know how I can resist making beautiful falafel burgers like these ones, on toasted artisan bread, houmous, fresh parsley and tomatoes.
I have to disclose that my husband made them, while I was popping in and out of the kitchen. I liked them so much that I’m going to do my own batch of falafel burgers pretty soon. We had some Brown Chickpeas and it was used for both the falafel burgers and houmous. The houmous is the basic recipe, really lovely.
Ingredients for 5 burgers:
– 250g dry Brown Chickpeas – Kala Chana
– 1 lemon
– 1 onion
– 2 garlic cloves
– 4 spoons of oil
– 45g tahini
– 2 tbs flour
– 1 tsp grounded cumin
– 1/2 tsp smoked paprika
– cayenne pepper
– 1 tsp dried coriander leaves
The night before making the burgers, wash thoroughly the chickpeas, add cold fresh water and leave them to soak overnight. In the morning, wash and drain. Do not boil the chickpeas for falafel.
Wash, peel and finely chop the garlic and the onion. Heat 2 spoons of oil in a frying pan and toss in the onion and garlic. Stir and leave to cook until it starts to soften and caramelize. Take off heat and leave to cool. Meanwhile, in a food processor, blitz the chickpeas with the lemon juice, tahini and all the spices. Have a taste to see if you think more spices or lemon juice is needed. If not, add the flour and blitz again until it’s incorporated. Toss in the onions and mix for a few seconds. Make the patties and heat the rest of the oil in a big frying pan. Fry the patties on both sides at low to medium heat until they are done.
Alternatively, you can grill or bake the burgers.
They are ready to be served and pairing them with houmous and some fresh veggies is a great idea.
Do you like falafel? Have your tried falafel burgers?