- Light & Sweet
- Mains
- Vegan
- Prep 20 min
- Cook 10 min
- Serves 4 burgers
Half burger, half falafel. Loads of fresh herbs and lemon make these the lightest patties in the house.
Ingredients
For the patties
- 2 x 400 g cans chickpeas, drained
- A small bunch of parsley
- A small bunch of coriander
- 1 tsp ground cumin
- 2 garlic cloves
- Zest and juice of 1/2 lemon
- 3 tbsp chickpea flour (or plain flour)
- 1/2 tsp salt
- 2 tbsp oil, for frying
For the tahini sauce
- 3 tbsp tahini
- 3 tbsp water
- 1 tbsp lemon juice
- 1 small garlic clove, crushed
- A pinch of salt
To build
- 4 burger buns (check they are vegan)
- 1/2 cucumber, sliced
- 1 tomato, sliced
- A handful of shredded red cabbage
Method
- Pulse the chickpeas, herbs, cumin, garlic, lemon zest and juice, flour and salt in a food processor until roughly chopped and holding together.
- Shape into four patties and chill for 15 minutes.
- Whisk the tahini, water, lemon juice, garlic and salt into a smooth pourable sauce.
- Fry the patties in the oil for 4 to 5 minutes per side until golden and crisp.
- Toast the buns. Spread with tahini sauce and build with cabbage, cucumber, tomato and the patty.
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