FALAFEL ANDPITTA BURGERFor the falafel400g can chickpeas1 small red onion1 garlic clove½ bunch parsley1tsp ground cumin1tsp ground coriander½tsp chilli flakes2tbsp tahini½tsp salt1tbsp wholemeal flour1tbsp rolled oatsServes: 4Time to prep: 25minsTime to cook: 10minsFor the sauce200g vegan sour cream/Greek-style yogurt/crème fraîche1 lemon½ bunch parsleySalt/Pepper to your likingTo serve4 wholemeal pitta bread1 carrot½ cucumber½ bunch radishesMethodThis vegan dish has wellblended falafels, and thevegetables are preparedin a way so as the meal iseasier to digest than typicalrecipes. The vegan sourcream and parsley make itextra fresh-tasting and canhelp reduce pouch odour.If you’d like you can swapto different herbs, perhapsusing hummus with orinstead of the sour cream.If your gut is extra sensitive,you can further reduce thefibre by swapping to a nonwholemeal pitta or a regular‘burger bun’.1. Drain the chickpeas and rinse with water.2. Tip all the spices, onion, garlic, parsley, tahini, salt, and oats into afood processor and blitz until fairly smooth.3. Add the chickpeas and flour and blend all until no large pieces ofchickpeas are remaining. You can blend until completely smooth ifyou’d prefer.4. Shape the falafel into 8 patties with your hands.5. Zest and juice the lemon, chop the parsley and mix all with the sourcream, add a little salt and pepper to your liking.6. Heat a non-stick frying pan, add a little oil and fry the falafel for3 minutes on each side or until crispy and golden on the outside.7. Peel and grate the carrot. Peel, deseed and finely slice thecucumber. Also slice the radish finely.8. Open your pitta bread, spread the sour cream mix, add two falafeland garnish with the carrot, cucumber, and radishes.9
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