• 200g can of chickpeas

• 1 med onion (finely chopped)

• 2 garlic cloves (crushed)

• 2 tsp ground coriander

• 2 tsp ground cumin

• Small pack of flat leaved parsley (chopped)

• 2 rounded tbsp plain flour

• 2 tbsp vegetable oil

• 100g houmous

• 4 burger buns (cut in half)

• Watercress (to serve)


1) Drain, rinse, & and dry the chickpeas thoroughly, then tip into the bowl of a food processor, and pulse until lightly broken up into a course like crumb.

2) Add the onion, garlic, spices, parsley, flour and some seasoning and continue to pulse until combined.

3) Using your hands gently form the mixture into 4 patties, about 10cm in diameter and 2 cm thick.

4) 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.)

5) Lightly griddle the burger buns on the cut side in the griddle pan, (or toast under the grill.)

6) Spread one side of each bun with houmous, top with a falafel burger, and a handful of watercress, then pop the remaining bun on top.