Falafel burgers
Ready in 15 minutes plus chilling
2 x 400g canned chickpeas, drained
6 spring onions, finely chopped
2 garlic cloves, crushed
8 tbsp finely chopped parsley
2 tsp ground cumin
2 tsp ground coriander
good pinch chilli flakes
4 tbsp plain flour
oil for shallow frying
1 Place the chickpeas in a food processor and pulse until you have a thick, textured purée. Tip into a bowl and add the spring onions, garlic, parsley, spices, flour and 1 tsp salt. Using your hands, bring the mixture together until well combined and able to hold its shape. Divide into four and shape into large burgers. Chill for 20 minutes or until needed.
2 Heat the oil in a large, non-stick pan, carefully add the burgers and cook for 2 minutes on each side, turning occasionally until crisp, golden and cooked through. Serve in toasted buns with lettuce, sliced avocado, mayo, chilli sauce, some pickled fresh cabbage* and a handful of fries.
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