Soul Enhancing Falafel Burgers

Last week proved to be an even more emotionally draining five days at work, Thursday became the prelude to a strenuous Friday, which in turn spoilt and delayed the start to my weekend. There was not a day that went by that a part of my soul had not been left at work, I spent every night making sure I recouped what was lost. What certainly helped on Thursday were the falafel burgers that the barrister made. Not only were they delicious but also wonderfully nutritious and extremely healthy (which provided me with a great excuse to have seconds…possibly thirds). 

I really have to reiterate that when it comes to housemates I am blessed. Not only do they put up with me but they are also eager foodies and equally capable cooks. A week does not go by where we sit down at least once to eat as a house. Two Mondays ago, the brat cooked an absolutely amazing Vietnamese dish called Vit nau cam (duck braised in spiced orange juice). It was unbelievable and I definitely will re-create. 

It always makes my day to come home in full knowledge that someone I live with is dominating the kitchen and preparing a culinary masterpiece. 

Falafel Burgers 

Makes 8 

You will need: 

400g of chickpeas (rinsed and drained)

1 clove of garlic

50g of parsley

1tsp ground cumin

1tsp ground coriander

½ tsp of chilli powder (if you have it, harissa paste)

2tbsp of plain flour

2tbsp of sunflower oil

Salt and Pepper 

To garnish: 

4 Pitta breads (toasted and halved)

Cucumber (sliced)

Cherry tomatoes (halved)

1 red onion (roughly chopped)

Juice of half a lemon

Salt and Pepper 

  1. Dry the chickpeas. Then place them, the coriander, chilli powder, cumin, flour, garlic, parsley in a blender. Blend. Season with salt and pepper and shape into eight small patties.
  2. Heat the oil in a non-stick frying pan.
  3. Fry each patty for about three minutes on each side until golden brown.
  4. At the same time place the cucumber, onions and tomatoes in a bowl. Season with lemon juice, salt, pepper and mix to make an ad-hoc salsa.
  5. Shake off excess oil and transfer each patty to a toasted pitta half. Garnish with vegetable salsa and consume.

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Filed under food, Food Blog, london, london food blog, recipes

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