These are a brilliant, healthy replacement for beef burgers and the kids love them. They are also pretty delicious eaten cold so you can pop them into their lunch boxes or take them on picnics. The benefit of the chickpeas if you are on hypoglycemia diets to control your hypoglycemia symptoms is that they will release the sugars slowly. Why not give them a try.
FALAFEL BURGERS
Serves 4
| 400g tin | chickpeas, drained and rinsed | 14 oz tin |
| ½ | Small onion, finely chopped | ½ |
| 1 | Garlic clove, finely chopped | 1 |
| Small handful of chopped flat-leaf parsley | ||
| Small handful of chopped coriander | ||
| 1 tsp | Ground cumin | 1 tsp |
| 1 tsp | Ground coriander | 1 tsp |
| ½ tsp | Cinnamon | ½ tsp |
| 2 tbsp | Wholemeal flour plus extra for dusting | 2 tbsp |
| 200 ml | Good quality vegetable oil for frying | 6 fl oz |
- Put the chickpeas, onion, garlic, herbs, spices and flour in a food processor and whiz until smooth.
- Flour your hands and shape the mixture into 10 patties.
- Heat the oil in a frying pan until it’s nice and hot.
- Fry the falafels on both sides for 2-3 minutes until golden brown and crispy.
- Leave them on a sheet of kitchen towel to drain.
- Serve in a wholemeal bun or wholemeal pitta with lettuce, tomato and a spoonbul of hummus.
Acknowledgement to: jane.clarke@thetimes.co.uk
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