Falafel Burgers

1- 19oz can chickpeas, drained, rinsed and finely chopped
1 small cooking onion, finely minced
3 cloves garlic, finely mined
1/2 Tbsp ground cumin
1/2 Tbsp ground coriander
1 small egg
1 tsp salt
1/2 tsp ground black pepper
1/2 Tbsp dried parsley
1 tsp paprika
6-8 Tbsp flour
extra flour for making patties

4-6 hamburger buns
Lettuce
Tomato slices
sweet onion slices
Tzatziki sauce

In a large food processor, add the drained and rinsed chick peas, onion (cut in half), 3 cloves garlic (whole), cumin, coriander, egg, salt, pepper, parsley and paprika to the food processor and chop it all up until it has become well mixed and has turned into a thick, somewhat chunky paste.  (If you don't have a food processor, you'll have to do the best you can with imagination, a knife and a wooden spoon.  Don't worry, I've been there and managed to make hummus!).  Remove mixture into a mixing bowl.  Add the flour (start with 6 Tbsp) to the chickpea mixture and blend well with a wooden spoon.  If needed add the other 2 Tbsp flour and blend again.  The mixture should not be too wet that you can't make some balls and then a burger patty out of it.  It should also not be too dry and crumbly that your ball/patty won't stay together.

In large non-stick frying pan, heat about 2 Tbsp extra virgin olive oil and 1 Tbsp butter over medium to medium-high heat, until bubbling.

Have extra flour sifted onto a plate for coating the patties with.  You will find that it helps to coat your hands with flour as well so that it won't stick to them so badly.  Divide up the mixture into either 4, which will make large patties or 6, which will make small patties.  Take each section and roll into a ball with your hands, then flatten into typical burger patty thickness (they don't tend to shrink like meat does when it's cooking, so they'll stay the size you make them).  Lay them onto the plate with the flour and lightly coat both sides with flour, keeping them circular.  As each patty is made carefully lay it in the frying pan.  Keep and eye on the pan side of the patties and carefully flip them when they become golden brown in colour.  Once both sides of the patty are golden brown they're ready!

Assemble them like you would a beef burger, although I would omit the usual condiments like ketchup, mustard and relish, and use Tzatziki sauce with fresh lettuce, tomato and sweet onion slices instead.  I severed these great vegetarian falafel burgers with carrot, celery, and cucumber sticks and extra tzatziki  for dipping.

Enjoy!