Falafel Burger

Ingredients

• 2 400g cans boiled chickpea (You can use dry too, but if you want to have these chickpea patties ready in 25 minutes, then you should use canned chickpeas. If you’ll use dry chickpeas, you have to soak them overnight)
• 2 Tbsps psyllium husks or ground flax seeds
• 1 cup fresh parsley, chopped
• 1 carrot, grated
• 1 onion, diced
• 6 garlic cloves, mashed
• 4 Tbsps chickpea flour, or any other type of flour
• 1 tsp sweet paprika
• ½ tsp ground cumin
• salt and pepper, to taste
• 2 Tbsps tahini paste
• oil (3-4 Tbsps) for frying

Instructions

Add boiled chickpeas in the food processor and blend well until they have a paste-like consistency.

Put them in a large bowl and blend in all the other ingredients, except oil.

Heat some oil in a non-stick frying pan.

Make the patties – 1 Tbsps per patty.

Fry them 2 minutes on each side.

Put the falafels on a plate covered with a paper towel, in order to absorb all excess oil.

Hummus - Ingredients

1 15-ounce can chickpeas, rinsed 1 clove garlic 1⁄4 cup olive oil, plus more for serving 2 tablespoons fresh lemon juice 2 tablespoons tahini (sesame seed paste; optional) 1 teaspoon ground cumin kosher salt 1/4 teaspoon paprika

Step 1

In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.

Step 2

Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika.