Cegin S4C

  • Catrin Thomas

    calendar Monday, 04 July 2022

  • Falafel burger


    • 1 tin 400g chickpeas
    • 3 spring onions, finely chopped
    • 1 clove of garlic
    • mix of herbs - parsley, coriander
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • half a tsp of harrisa paste
    • 50g plain flour
    • 1/2 tsp baking powder
    • 2 or 3 tbsp sunflower oil
    • chilli jam, houmous or mayo
    • buns
    • salad, red onions, tomatoes


    1. Drain the chickpeas, keeping the liquid.
    2. Put half tgr chickpeas in a food processor and blitz.
    3. Add the spring onions, garlic, ground spices, b. powder and herbs.
    4. Add the 50g plain flour.
    5. Add a little of the reserved water and a good pinch of salt.
    6. Blitz to create a paste.
    7. Add the remaining chickpeas and blitz again making sure you keep the texture.
    8. Place in a bowl and keep in the fridge for 30 minutes.
    9. Shape the mixture into 4 burgers, making sure they're equal size.
    10. Coat the patties in 60g of plain flour, dust off any excess.
    11. Heat 1cm of sunflower oil over a medium heat.
    12. Fry for around 3-4 minutes.
    13. Serve with a bun, salad, chilli jam and houmous.

    Recipe by Catrin Thomas, originally featured on Prynhawn Da.

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