Felafel Burgers with Yoghurt and Tahini Sauce

No need to use dodgy frozen vege-patties from the freezer section of your supermarket that always contain just that LITTLE bit too much potato and that's about it...

Felafel Burgers with Yoghurt and Tahini Sauce:

Ingredients:

Burgers:

2 x 300g cans of chickpeas, rinsed, drained
1 medium brown inion, chopped coarsely
2 cloves garlic, quartered
1/2 cup coarsely chopped fresh flat-leaf parsley
1 tsp ground cumin
2 tsp ground coriander
2 Tbsp plain flour
1 tsp bicarbonate of soda
1 egg, beaten lightly
1 long load turkish bread (or 4 small loaves)
1 large tomate, sliced thinly
20g baby rocket/roquette leaves

Yoghurt and tahini sauce:

1/4 cup plain yoghurt (I love the european style - it's saltier!)
2 Tbsp tahini
1 Tbsp lemon juice

Method:

1. Blend or process chickpeas, onion, garlic, parsley, coriander, cumin, flour, bicarb soda and egg until almost smooth. Using your hands, shape the mixture into four felafel patties.

2. Cook felafel on heated oiled flat plate, uncovered, about 10 mins or until browned on both sides

3. Make yoghurt and tahini sauce by combining all ingredients in a small bowl

4. Cut bread into quarters (if using the long loaf); toast both sides on heated oiled grill plate

5. Split each pice of bread in half horizontally; sandwich sauce, tomato, felafel and rocket/roquette between bread halves

Serves: 4

Rating: 4