Spiced falafel burgers

Pack in plenty of punch with our healthy vegetarian burgers, brightened up with pickled chillies and hummus

Ingreadient

• 100g red cabbage, finely shredded
• 1 lemon, juiced
• 2 x 400g tins chickpeas, drained and dried on kitchen paper
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 green chillies, chopped
• 2 cloves garlic
• 4 spring onions, roughly chopped
• 1/2 a small bunch coriander, roughly chopped
• 4 tbsp gram flour
• olive oil, for frying
• 4 tbsp hummus
• 4 tbsp natural yogurt
• 6 burger buns, toasted
• 6 slices beef tomato
• pickled chillies
• hot sauce

Direction

1. Put the cabbage in a bowl with the lemon juice and a good pinch of salt. Toss together and leave while you make the burgers.
2. Put the chickpeas, spices, green chillies, garlic, spring onions, coriander and flour in a food processor with 1 tsp of sea salt and whizz until well broken down. Tip into a bowl, then shape into 6 burgers with your hands. Chill for 30 minutes.
3. Heat olive oil in a non-stick pan, then fry the burgers for 4-5 minutes each side until really crisp and golden.
4. Mix the hummus, yogurt and some seasoning, then spread on both sides of the toasted buns. Put some cabbage on the bottom buns, top with the burgers, a slice of tomato, a pickled chilli, some hot sauce and the bun tops, and serve.