Falafel burger recipe
 Falafel makes a great vegetarian and vegan burger. Top with lashings of hummus. Each serving provides 766 kcal, 25g protein, 75g carbohydrate (of which 10g sugars), 35g fat (of which 3.7g saturates), 20g fibre and 2.3g salt. 250g/9oz chickpeas, soaked overnight1 medium onion, very finely chopped or grated2 cloves garlic, crushed or finely chopped2 tsp ground cumin2 tsp ground coriander 6 tbsp chopped parsley½ tsp chilli powder2 rounded tbsp plain flour1 tsp saltOil for deep fat frying 250g/9oz chickpeas, soaked overnight 1 medium onion, very finely chopped or grated 2 cloves garlic, crushed or finely chopped 2 tsp ground cumin 2 tsp ground coriander 6 tbsp chopped parsley ½ tsp chilli powder 2 rounded tbsp plain flour 1 tsp salt Oil for deep fat frying 125g/4½oz hummus2 tbsp extra virgin olive oil1-2 tbsp lemon juice1 tbsp tahini4 large rolls (or hamburger buns)1 fat tomato, sliced1 red onion sliced4 leaves butter lettuce 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 Method 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. Drain the chickpeas thoroughly and pulse in the food processor until lightly broken up. 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. 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. 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. 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. 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. Place the falafel burger on the bottom side of the roll, and some of the sauce. Recipe tips Cook and refrigerate or freeze any left over burgers for a quick and easy snack.