A healthy burger that’s filling too. These are great for anyone who craves a big bite but doesn’t want the calories
-
Prep: 10 mins
Cook: 6 mins
-
Easy
-
Serves 4
Vegetarian
Vegan
Freezable
Healthy
Nutrition: Per serving
- kcal161
- Fat8g
- Saturates1g
- Carbs18g
- Sugars1g
- Fibre3g
- Protein6g
- Salt0.36g
Ingredients
- 400g can chickpea, rinsed and drained
- 1 small red onion, roughly chopped
- 1 garlic clove, chopped
- handful of flat-leaf parsley or curly parsley
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1⁄2 tsp harissa paste or chilli powder
- 2 tbsp plain flour
- 2 tbsp sunflower oil
- toasted pitta bread, to serve
- 200g tub tomato salsa, to serve
- green salad, to serve
Method
- Drain a 400g can chickpeas and pat dry with kitchen paper.
- Tip into a food processor along with 1 small roughly chopped red onion, 1 garlic clove, handful of flat-leaf parsley, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp harissa paste or chillli powder, 2 tbsp plain flour and a little salt.
- Blend until fairly smooth, then shape into four patties with your hands.
- Heat 2 tbsp sunflower oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden.
- Serve with toasted pitta bread, 200g tub tomato salsa and a green salad.
Be the first to comment on "Falafel burgers"