Burgers, BBQ & Grilling
500g tinned chickpeas
2 pieces of bread or ½ cup of flour of your choice
1 ½ tsp Gewürzhaus Cumin Ground
1 tsp Gewürzhaus Aleppo pepper
3 vine ripened tomatoes, diced
1 tsp Gewürzhaus Sumac Pepper
Juice and zest of 1 lemon
Salt and pepper to taste
6 Turkish bread rolls
Baby spinach leaves
10/12 tbsp Gewürzhaus Hummus
Lemon juice to serve
When ready to cook the patties, heat the rice bran oil in a frypan over medium - high heat (approx. 1 tbsp per patty) reduce the heat to medium heat and slow cook the patty until golden brown flip and cook the other side, approx. 4 mins pr side.
In a large bowl, combine the diced tomato, Lebanese cucumber, chopped mint , parsley and mix well. Sprinkle with Sumac Pepper and lemon juice and zest allow sit for 10 minutes to infuse the flavours.
Drizzle olive oil over the Turkish bread and toast until golden.
Spread a generous layer of hummus, baby spinach leaves, a spoonful of tomato salad top followed by the falafel patty and another spoonful of tomato salad. Top with the bun lid and enjoy!
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