Sunday, 20 March 2011

Falafel Burgers GF SCD

Falafel burgers frying in a pan

After spending a fruitful day in the garden tackling the overgrown brambles, my husband decided to make some burgers which were so delicious, I just had to share them.

A close up of blackberry bushes

These wild blackberry bushes, which we're lucky to have at the bottom of our garden, remind me of my childhood, purple fingers and scratched legs in late Summer. We always looked forward to blackberrying, venturing out with bags, buckets and cartons and wandering down the lane picking and eating as many as we could. I can even remember the handfuls I gathered from bushes that grew wild near the bus stop while I waited for the bus to take me to school. 

This falafel burger recipe can be made suitable for the SCD if you substitute haricot beans (navy beans) for the chickpeas.

Uncooked Falafel Burgers with herbs and spices

Falafel Burgers GF SCD

2 390g cans organic chickpeas or 500g cooked dried chickpeas/ haricot beans for SCD   
2 medium white onions
1/2 green chilli
1 clove garlic crushed
1/2 tsp black onion seeds
1/2 tsp coriander seeds
1/2 tsp yellow mustard seeds
1/2 tsp black mustard seeds
1/2 tsp ground coriander
1/2 tsp ground black pepper
1/2 tsp ground turmeric
1 tsp (rounded) dried coriander leaves 
sea salt & freshly ground black pepper
extra virgin olive oil for shallow frying.

  • Grind the seeds using a pestal and mortar.
  • Heat a tablespoon of extra virgin olive oil in a frying pan.
  • Chop the onions and finely chop the green chilli.  Add to the pan with the crushed garlic clove, coriander and ground seeds.
  • Gently fry for about five minutes or until the onions have started to turn translucent.
  • Add the pepper, turmeric and dried coriander leaves and continue to fry until the vegetables are soft, about 10 to 15 minutes.
  • Meanwhile rinse the chickpeas (or cooked haricot beans if SCD) and pour into a food processor.  Process until well chopped but not smooth.
  • Tip the chopped chickpeas / haricot beans into the vegetables in the frying pan and add sea salt and freshly ground black pepper to taste.
  • Mix thoroughly together using a potato masher then shape the mix into burgers.
  • Spray some olive oil into a frying pan and heat gently. 
  • Fry for about 10 to 15 minutes until cooked.
  • Serve with a yogurt mint dip.

Yogurt Mint Dip ingredients in blender

Yogurt Mint Dip

1 carton organic yogurt or SCD yogurt or dairy free yogurt
9 cm piece of cucumber
1/2-1 tsp dried mint to taste or 1 tblsp chopped fresh mint
Pinch salt

Finely chop or grate the cucumber and process until smooth.

Yogurt Mint Dip