I am not one to throw a few slices of brown bread with cheese on it in my lunch bag. It needs to be just a little more exciting, so when I came across the recipe for falafal burges, I was onto a winner. It’s a perfect vegetarian lunch option, easy to make, healthy and you can even freeze them!
400g can chickpeas , rinsed and drained
garlic clove, chopped
handful of parsley
1 teaspoon ground cumin
1 teaspoon ground coriander
1⁄2 teaspoon chili powder
2 tablespoon plain flour
1 small red onion, roughly chopped
1. Drain the can of chickpeas and pat them dry. Add them in the processor along with the onion, garlic, parsley, spices, flour and a little salt. Blend it until it’s fairly smooth. This can be tricky because it turns into a thick pasta, so I do this in stages, taking out the thick pages that gathers in the bottom and continuing to mix the chunky bits on top after that.
2. When everything is mixed, shape them into patties. Mine tend to be quite small because I prefer three small ones in my pita instead of one big one.
3. Heat up a splash of sunflower oil in your non-stick frying pan, add the patties and fry on each side for about two minutes but mostly until they are golden brown. Put them on a place with paper towels, to soak up the excess oil.
4. At this point I left them cool off, and place them in a container with layers of baking paper in between and put it in the freezer. If you go for this option, take them out of the freezer just a few hours before eating them.
5. Toast your pitabread, and slice open the top when slightly cooled down. Inside spread a layer of hummus, and stuff in the greens of your choice; sliced lettuce, slices of cucumber, avocado and some slices of red onion. I don’t usually add tomatoes, because it would make the pitabread too soggy before I finally get round to lunch midday. Stuff in the falafal and finish off with some fresh parsley. (I sometimes bring along some yoghurt with grated cucumber and chopped garlic in a small container for the finishing touch).