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:

  1. Pan fry Peameal bacon (if using) and set aside.
  2. Drain chickpeas and set aside.
  3. In a blender, puree onion, add egg and blend well.
  4. Add chickpeas and puree. Break two biscuits into the blender and blend.
  5. Add spices and place in fridge for at least 15 minutes.
  6. Break remaining Weetabix onto a plate and stir in more sumac plus salt and pepper.
  7. Mix together yogurt, lemon, salt and pepper, set aside.
  8. When chickpea mixture is settled, warm a cast iron skillet and preheat oven to 375F. Form chickpea mixture into 3 inch patties.
  9. Drizzle pan with grapeseed oil, fry patties on both sides to brown.
  10. Place into oven to warm through for 15 minutes.
  11. 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