24 May 2014

The VegHog's falafel burgers

Maybe you remember when I wrote in March about how I accepted falafel back into my life. I hadn't fully discarded them, but wasn't too fond of them either as they often tend to be the only vegetarian alternative available (at least back in the day). Anyhow, my homemade falafel feast reverted me again, and now we're back in the subject, as I have made my own falafel burgers!

This falafel recipe is very similar to my previous one, I only had frozen broad beans instead of the canned ones, but both seem to work well. And of course instead of small falafel, we are now making chunkier burger patties.

This is how you can make 8 falafel burgers.

2 cups dried chickpeas
2 cups frozen broad beans
5 garlic cloves
5 spring onions
15g fresh parsley
15g fresh coriander
1tsp salt
1tsp ground cumin
1tsp ground coriander
1tsp baking powder
Vegetable oil for frying

Soak the chickpeas overnight and boil them in water for about 20 minutes.

Chop the garlic and the spring onions finely and remove any large stalks from the herbs.

Then just purée all the ingredients together into a paste that should be easy to shape with your hands.

Shape burger patties from the mix.

Heat vegetable oil in a frying pan (or you can deep fry these) and fry the falafel burgers on both sides until they are golden brown with crispy surfaces.

Serve in a pitta bread with char-grilled peppers, hummus, fresh tomatoes and spinach (or any other veggies) and enjoy! 

Your VegHog

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