Falafel burgers with avocado salsa
Ingredients
- 400 g can chickpeas rinsed and drained
- 2 spring onions chopped
- 2 garlic cloves chopped
- handful of parsley
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon harissa paste
- grated rind and juice of ½ lime
- 2 tablespoons rice flour
- 2 tablespoons sunflower oil
- salt and pepper
- watercress to serve
Salsa
- 4 ripe tomatoes diced
- 1 avocado peeled, stoned and diced
- ½ small red onion diced
- 1 tablespoon extra virgin olive oil
- grated rind and juice of ½ lime
Instructions
- Place the chickpeas, spring onions, garlic, parsley, spices, harissa, lime rind and juice and flour in a blender or food processor.
- Season with salt and pepper and blitz until fairly smooth.
- Using your hands, shape the mixture into 4 patties, then chill for 20 minutes.
- Meanwhile, make the salsa.
- Mix together all the ingredients and set aside.
- Heat the sunflower oil in a frying pan and cook the burgers for 3–4 minutes on each side until lightly golden and heated through.
- Serve with watercress and the salsa.
Notes / Tips / Wine Advice:
For avocado with hummus,
place a rinsed and drained 400 g can chickpeas and 2 peeled garlic cloves in a food processor and pulse until broken down. Add 2 tablespoons tahini and the juice of 1 lime and process until smooth. With the motor still running, slowly pour in 100ml (3½ fl oz) olive oil until you have the consistency you like (a little water can be added to loosen, if needed). Peel and stone 2 avocados, then slice thickly and divide between 4 plates. Serve with the hummus and a squeeze of lemon juice, sprinkled with pepper. Calories per serving 468Nutritional Information
Calories: 299 kcal
