Falafel burgers recipe
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Prep time: 20 minutes |
Small handful of finely chopped parsley leaves
Small handful of finely chopped coriander leaves
1½ tsp ground cumin
Chilli sauce (optional)
Preheat the oven to 200C/ 180C fan/gas mark 6.
Put the chickpeas into a mixing bowl and using your hands, squish them into a coarse mixture â about 80 per cent broken down (I find a mixer goes too far and the burgers break up later).
Add the parsley, coriander, cumin, garlic granules, lemon zest and a good pinch of salt to the chickpeas and mix together. It will look rather dry, but you just want all the flavours evenly dispersed. Add the egg yolk, mix well and then bring it together with your hands. Divide into two and shape into patties about 1cm thick.
Highlights
Chickpeas are loaded with protein
Chole or chana are liked by people across age groups
There are only a few cuisines as rich, wide and diverse as Indian. You take any vegetable and it would have at least 25 famous preparations, and about 15 less popular ones. India is also the land that loves its legumes. From
rajma, to
cholia, masoor to
matki- there are several such legumes that are prepared in a myriad ways across the nation, but the way we have embraced chickpea as a part of our life needs a separate chronicle of its own. Chickpea is possibly one of the most versatile legumes we know of, and we our range of chickpea curries is proof. From Punjab s