Cooking with pulses - an encompassing term for beans, chickpeas, lentils and peas - is a good way to add fibre to your diet. This recipe offers a non-traditional take on a common meal.
Falafel burgers
Makes: 4
Takes: 20 minutes
Ingredients:
- 4 slices Pemeal bacon -- optional
- 1 can garbanzo beans (chickpeas)
- 1/2 onion
- 2 eggs
- 1 tablespoon garlic powder
- 1 teaspoon dried sumac
- 1 teaspoon coriander
- 2 teaspoons cumin
- Pinch of cinnamon
- 3 Weetabix biscuit – divided
- Burger buns
Sauce:
- 1/2 cup Greek yogurt
- 1/2 lemon peel
- Salt and pepper
Instructions:
- Pan fry Peameal bacon (if using) and set aside.
- Drain chickpeas and set aside.
- In a blender, puree onion, add egg and blend well.
- Add chickpeas and puree. Break two biscuits into the blender and blend.
- Add spices and place in fridge for at least 15 minutes.
- Break remaining Weetabix onto a plate and stir in more sumac plus salt and pepper.
- Mix together yogurt, lemon, salt and pepper, set aside.
- When chickpea mixture is settled, warm a cast iron skillet and preheat oven to 375F. Form chickpea mixture into 3 inch patties.
- Drizzle pan with grapeseed oil, fry patties on both sides to brown.
- Place into oven to warm through for 15 minutes.
- Serve on burger bun with a slice of bacon if using and a dollop of lemon yogurt.
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Per Serving (excluding unknown items): 325 Calories; 8g Fat (21.1% calories from fat); 20g Protein; 44g Carbohydrate; 11g Dietary Fiber