Falafel Burger with Tomato Salsa

1. Heat 1 tbsp of the oil on a medium heat in a small frying pan. Add ¾ of the diced onion (reserving the other ¼ for the salsa) and fry for 3–4m without browning the onion. Add the grated carrots and ¾ of the garlic (again reserving the rest with the saved onion for the salsa) and cook together for a further 5m.
2. Remove from the heat and add the lemon juice, cumin, and ground coriander. Season with salt and pepper.
3. Blend the drained chickpeas so they are chopped finely, then add them to the onion mix with the chickpea flour and 2 tbsp of the fresh coriander. Mix together so it’s all combined, and then divide and shape into four equal patties. Refrigerate until needed.
4. To make the salsa, add the chopped tomatoes into the onion and garlic reserved earlier. Add the remaining 1 tbsp fresh coriander (and chilli if using) and combine.
5. Pan-fry the falafel burgers in a tablespoon of oil for 3–4m each side or until cooked through.
6. Serve in a toasted brown seeded bun, with fresh lettuce and the tomato salsa.

This recipe goes perfectly with polenta chips. Find the recipe online at www.coeliac.org.uk/polentachips

Reproduced with kind permission from Coeliac UK www.coeliac.org.uk