250 g chickpeas from a can
1 medium onion, finely chopped
2 garlic cloves, crushed
2 tsp ground coriander
2 tsp ground cumin
1 small packet flat-leaf parsley
2 rounded tbsp plain flour
2 tbsp vegetable oil
100 g hummus
4 burger buns, cut in half
1 cup watercress
- Drain, rinse and dry the chickpeas thoroughly, then tip into the bowl of a food processor. Pulse until lightly broken up into coarse crumbs.
- Add the onion, garlic, spices, parsley, flour and some seasoning, and continue to pulse until combined. Using your hands, gently form the mixture into 4 patties about 10cm in diameter and 2cm thick.
- In a large pan, heat the oil and fry the falafels on each side for 2-3 mins or until golden (you may need to do this in batches). Lightly grill the burger buns on the cut side in a chargrill pan, or toast under the grill.
- Spread one side of each bun with hummus, top with a falafel burger, add a handful of watercress, then pop the remaining bun half on top.