December 17, 2017

Recipe created whilst stuck in Norway. Packed with onions, garlic, sesame & chickpeas, these mini falafel burgers are a great dinner solution. Very simple to make, again, with things you probably already have in your kitchen, and something that vegan and non-vegans alike seem to love!

Scroll down for written recipe

- Chickpeas (we used 2 tins)
- 1 medium onion, chopped
- 4 cloves of garlic, chopped
- Coconut oil (to shallow fry them in)
- Salt, pepper & other seasonings
- Parsley (finely chopped)
- Sesame seeds

- In a blender, pulse the chickpeas, onion, garlic, parsley, 2 tablespoons of sesame seeds and seasonings (I used curry powder, garam masala, jeera (cumin), salt, pepper and cayenne) until they form a crumbly blend. It doesn't need to be completely smooth
- Place the mixture into a bowl and into the fridge for 1-2 hours
- Once the mixture is firm, use your hands to roll into falafel balls. Coat in sesame seeds
- Place a large skillet over a high heat. Add 2 tablespoons of oil and wait until it properly heats up
- Once hot, place the falafel balls onto the skillet and flatten slightly using a spatula (this will help them cook evenly through)
- Cook until crispy, golden and sizzling on one side (usually around 4-5 mins) and flip. Cook on the other side until golden and piping all the way through
- Serve with quinoa and hummus :)












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