We've combined two of our favourite meals: falafels and burgers! We've made a burger patty by using fava beans and plenty of herbs and spices, but you could easily use shop-bought falafels in its place to save time and effort.
Serve inside a warmed up pitta with plenty of salad ingredients for an easy lunch or dinner option.
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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
10 mins
Cal/Serv:
512
Ingredients
For the falafel burger
2
x400 g tins fava beans, drained and rinsed
juice 1 lemon
1Tbsp.
ground cumin
small bunch parsley, roughly chopped
2Tbsp.
ground coriander
1
garlic clove, crushed
1tsp.
harissa, plus extra to serve
1Tbsp.
hummus, plus extra to serve
21/2Tbsp.
plain flour
To serve
200ml
sunflower oil
4
large pitta breads, toasted and split open
iceberg lettuce, shredded
tomatoes, sliced
cucumber, sliced
Directions
Step 1
Put all the falafel ingredients, except the oil, into a food processor. Add some seasoning and whiz to a coarse texture. Shape mixture into 4 patties.
Step 2
Heat the oil in a large frying pan over medium heat and fry patties for 3-5min each side (turning carefully) until golden.
Step 3
Serve in pitta breads with hummus, lettuce, tomatoes and cucumber, and a dash of harissa, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
