1 onion, finely chopped
2 cloves garlic, chopped
1 x 410g chickpeas, drained and mashed
1 egg, beaten
5ml ground cumin
45ml fresh parsley, chopped
15ml fresh mint, chopped
150g fresh breadcrumbs
15ml cake flour
Salt and milled black pepper
Flour, for shaping
Oil, for frying
1 small Mediterranean cucumber
10ml fresh mint, chopped
1 clove garlic, chopped
125g thick Greek-style plain yoghurt
5-6 Albany Superior Brown Buns, sliced
A few lettuce leaves, torn
1 red onion, sliced
1 tomato, sliced
Heat the oil in a pan and gently fry the onions and garlic for 4-5 minutes.
Transfer the mixture to a mixing bowl and allow to cool.
Add the mashed chickpeas, beaten egg, cumin, paprika, parsley and mint and mix well.
Add the breadcrumbs and cake flour. Season well with salt and pepper. Combine well.
Use floured hands to shape the mixture into 5 – 6 patties.
Heat a little oil in a frying pan and fry the falafel patties over a low heat, for 3-5 minutes per side, until golden and browned.
Coarsely grate the cucumber and season with salt.
Stand the mixture in a colander to drain and pat dry with kitchen paper.
Mix the remaining ingredients in a small mixing bowl.
Add the cucumber and serve at once.
Build falafel and tzatziki burgers by starting with a falafel patty, some lettuce leaves, red onion and tomato slices and some tzatziki.