Falafel Burger

Ingredients for 4 servings:

• 400 g chickpeas, dry (not from a can)
• Water for soaking
• 1 garlic clove(s)
• 1 handful of parsley
• 1 tsp cumin, ground
• 1 tsp coriander powder
• ½ tsp harissa paste
• Salt
• 2 tbsp flour
• 2 tbsp oil (sunflower oil)
• 4 pita bread(s)
• e.g. tomato sauce (salsa) or tomato salad
• e.g. leaf lettuce (some leaves)
• 2 small onions, red
• some cucumber slices
• possibly sauce (tahini sauce – sesame)

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 7 minutes; Total time approx. 12 hours 37 minutes

Chickpea burger

Soak the chickpeas overnight. Drain the chickpeas and discard the water. Combine the chickpeas in a food processor with 1 red onion, the garlic clove, the parsley, the spices, the flour, a little fresh water if desired, and a pinch of salt. The mixture should be smooth. Form small burgers with your hands. For lazy little burgers, there are falafel makers. Heat the oil in a nonstick pan and fry the burgers for at least 5 minutes on each side, until lightly golden brown and cooked through. Toast the pita bread. Fill the pitas first with green salad and cucumber slices, then with the burgers, and serve with the tomato salsa (and/or tahini sauce) and the last small red onion. Variations include lentils, beans, or dry green peas. The burgers are also great for deep-frying and freezing. Instead of the harissa paste you can also use sambal oelek (without garlic).