Yield: 4

Ingredients

• 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
• oil
• 6 x Tip Top burger buns
• 1 char-grilled red pepper, cut into strips
• hummus
• rocket leaves
• tzatsiki dip

Method

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).