Falafel burgers

These burgers are light, extremely easy and quick to make and taste great! I imagine additions like parmesan, chilli flakes or crushed nuts could add another twist! The little cook enjoyed them, the littlest cook loved crumbling them everywhere, and the critic liked them *almost* as much as the beef version I made for him! (which incidentally follows the same recipe, but swaps the chickpeas for 500g organic beef mince, omitting the lemon juice.)

Ingredients:
1 x carton chickpeas, rinsed and drained
1/2 onion
1 tsp ground cumin
1 tsp ground coriander
Handful fresh coriander
Roughly 60g brown bread (1-2 slices)
1 egg, beaten
1 tblsp lemon juice
Salt and pepper

Method: preheat oven to 190-200C

1. Dice the onion finely. Heat a glug of olive oil in a heavy bottomed pan. Fry the onion for 5 minutes or until softened without colouring too much. While the onions are cooking:

2. Blitz the bread in a food processor and empty onto a plate.

3. Blitz the chickpeas in the food processor until coarse and empty into a large mixing bowl.

4. Blitz the fresh coriander in the food processor until roughly chopped. Empty into bowl with chickpeas.

5. Add the spices, half the breadcrumbs, half the egg, lemon juice and the onions to the chickpeas.

6. Put a drizzle of olive oil onto a baking tray and place in the oven to heat up.

7. Season the mix, then mix together with your hands. If its dry, add a little more egg. Then form into 4 burgers. Pat each burger into the remaining breadcrumbs on both sides. (The burgers can now be wrapped in clingfilm and chilled until you are ready to cook them, up to 24 hours in advance)

8. Take the hot baking tray out of the oven, and CAREFULLY place the burgers onto the hot tray.

9. Place back into the oven and cook for 20-25 minutes, turning once.

Serve with hummus, salad and home-made potato wedges for a yummy alternative to burger and chips!