- 1 medium sized onion, roughly chopped
- 2 cloves garlic
- 400g can chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking powder
- 1 tablespoon flour
- 1 tablespoon chopped parsley
- 6 x Tip Top burger buns
- 1 char-grilled red pepper, cut into strips
- rocket leaves
- tzatsiki dip
Place onion, garlic, chickpeas, cumin, coriander, baking powder, flour and chopped parsley into the bowl of a food processor. Pulse until the mixture is finely chopped and can be pressed together. If the mixture doesn't bind then add a little more flour.
Form the mixture into 6 patties and sit in a single layer on a baking paper lined tray.
Heat enough oil in a large frying pan to come to a depth of about 1 cm. The pan should be on a medium heat so the falafel colour but don't cook too quickly. Pan fry the falafel in batches until golden on both sides. Drain on kitchen paper.
Serve falafel in a toasted burger bun with hummus, char-grilled red pepper, rocket and drizzle with a cucumber, yoghurt and mint sauce (tzatsiki).