I absolutely adore burgers. I am fully signed up to the environmental benefits of grass-fed beef, but I give a wide berth to factory-farmed animals not only for reasons of welfare, but also for their damaging effects on all sorts of aspects of nature. So, when hankering for a burger fix, I often like to try out different veggie versions to mix things up. This mouthwatering one is a definite keeper; the pickled chillies provide a delicious element of heat (look for Turkish and Spanish varieties – both are great).
You’ll need to soak the chickpeas overnight, but otherwise this is a pretty simple assemble-and-fry job, with delicious results.
Prep 20 minSoak overnightChill 1 hrCooks 25 minMakes 4For the falafel1 small onion, peeled3 garlic cloves, peeled1 small bunch parsley, a small handful reserved for the tzatziki½ small bunch dill, a small handful reserved for the tzatziki1 tsp ground cumin1 tsp ground coriander200g dried chickpeas, soaked overnight in cold water2½ tbsp gram or plain flour2 tsp baking powderVegetable oil, for frying
For the tzatziki sauce300g Greek yoghurt1 garlic clove, peeled and crushedJuice of ½ lemon60g feta, crumbled
To serve4 burger bunsPickled chillies, sliced, plus 1 tsp pickle juice for the tzatzikiA few slices cucumberA few handfuls watercress or lettuce leaves
Put the onion, garlic, herbs and spices in a food processor and blitz until coarsely chopped…