Prep:15 minutes (allow 30 minutes to chill falafel mixture if possible)
This veggie-friendly recipe works as an awesome weekend dinner when you fancy switching things up a bit. Paired with incredibly tasty smokey wedges and mint dip, these falafel burgers packed full of flavour and of course nutritional benefits.
1/2 red onion
1/3 green chilli, deseeded
1 clove garlic
1 handful mint leaves
250g tinned chickpeas, rinsed
1 heaped tbsp ground almonds or rice flour
Juice of 1 lemon and a little zest
2–3 tbsp sesame seeds
Salt and pepper
2 medium sized sweet potatoes, cut into wedges
1 tbsp Olive oil
1 tsp smoked paprika
Salt and pepper
4 tbsp natural yoghurt
1 handful of fresh mint
Juice of 1/2 lemon
<liSalt and pepper
Place the onion, chilli, garlic and mint a food processor and pulse to chop the ingredients. Add the chickpeas, cumin, almonds (or flour), lemon zest and juice and season generously with salt and pepper. Blend into a fine paste.
Place the falafel mixture in a bowl in the fridge for 30 minutes (optional).
Prepare the yogurt dip by placing the lemon juice and mint in a blender to chop finely. Place the yogurt in a bowl and stir in the mint mixture, season to taste and set aside.
Preheat the oven to 180°C/350°F/gas mark 4. Grease a baking tray with a little olive oil.
Place the potato wedges in the tray. Sprinkle over the smoked paprika and season with salt and pepper then drizzle with olive oil. Toss the wedges in the oil and spices and place in the oven to cook for 25-30 minutes.
When the wedges are cooked half way begin to prepare the falafels.
Divide the falafel mixture into four burger patties.
Place the sesame seeds on a plate and roll each burger in the seeds to coat all the sides.
Heat a little olive oil in a non stick pan and carefully place each falafel in the pan. Cook each burger for 5-6 minutes on each side until golden. Serve immediately with the wedges and fresh mint yogurt dip.