May 4th, 2017
From: Falafel Forever, by Dunja Gulin, published by Ryland Peters & Small
In a food processor fitted with an ‘S’ blade, pulse the chickpeas/garbanzo beans. Transfer to a mixing bowl and add all the remaining ingredients, except the frying oil.
Use your hands to knead the mixture thoroughly; everything should be well incorporated. Chill in the fridge for 20 minutes, or longer.
Form the mixture into 6 patties. I usually use a big cookie cutter or an American 1⁄2 cup measuring cup for one burger – slightly oil the inside to prevent sticking, fill the cup and turn it over onto a baking sheet. Pat down to make a nicely shaped burger.
Preheat a cast-iron pan/skillet over medium heat. Pour in 1 tablespoon of oil and add two–three burgers (more if your pan is bigger). Fry for about 5 minutes each side, adding a tablespoon more oil after the flip.
Cook until the burgers are heated through, slightly charred and have a thin crust.
Serve with your favourite burger condiments and toppings.