Terrifically spiced falafel burgers packed with parsley, coriander and onion served on hamburger buns with a hummus and tahini dressing.


  • 250g/9oz chickpeas, soaked overnight

  • 1 medium onion, very finely chopped

  • 2 cloves garlic, crushed or finely chopped

  • 2 tsp ground cumin

  • 2 tsp ground coriander seed

  • 6 tbsp chopped parsley

  • ½ tsp chilli powder

  • 2 rounded tbsp plain flour

  • 1 tsp salt

  • Oil for deep fat frying

  • For the hummus and tahini sauce

  • 125g/4½oz hummus

  • 2 tbsp extra virgin olive oil

  • 1-2 tbsp lemon juice

  • 1 tbsp tahini

  • To assemble

  • 4 large rolls (or hamburger buns)

  • 1 large tomato, sliced

  • 1 red onion sliced

  • 4 leaves butter lettuce

  • To accompany

  • salad or fries, or sautéed potatoes


  • 1.

    Drain the chickpeas thoroughly and pulse in the food processor until lightly broken up.

  • 2.

    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.

  • 3.

    Fry in hot oil at 180C/350F for 4-5 minutes, or until crisp or golden.

  • 4.

    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.

  • 5.

    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.

  • 6.

    Place the falafel burger on the bottom side of the roll, and some of the sauce.

  • 7.

    Either serve side by side on a plate, or built up as a burger on a plate with your choice of accompaniment.

  • 8.

    Cook and refrigerate or freeze any left over burgers for a quick and easy snack.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 269kj
  • Fat Total 9g
  • Saturated Fat 1g
  • Protein 10g
  • Carbohydrate 37g
  • Sugar 4g
  • Sodium 279mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by dMaherReport