The Falafel Burger

Method

1. Drain and rinse the chickpeas, then pat them dry inside a clean tea towel. Peel the garlic cloves, roughly chop the red onion, and remove any large stalks from the coriander and parsley. Transfer everything, including the remaining falafel burger ingredients, to a food processor and pulse until the chickpeas are mostly broken down. The texture should be coarse but broken down enough so the ingredients hold together. Split the mixture in two, then use the palms of your hands to form two compact burger patties. Transfer to a small dish and chill in the refrigerator for at least 30 minutes to firm.
2. Meanwhile thinly slice the remaining half of red onion, transfer to a small bowl, pour over the apple cider vinegar and mix. Leave to one side to pickle.
3. When you’re almost ready to cook the patties, prepare the toppings by toasting the burger buns in a pan and slicing the tomato and cucumber.
4. Heat a glug of oil in a pan over a medium heat. When the oil is hot, add the patties and fry on each side for 6-8 minutes or until golden brown on both sides.
5. When you’re ready to build the burgers, add some sweet chilli sauce to the bottom bun, followed by a handful of lamb’s lettuce, slices of tomato, the falafel patty, hummus, cucumber, pickled red onion and fresh coriander leaves. Add the top bun and repeat for the remaining burger. Deeeeelicious!