Double-Decker Spicy Falafel Burger Recipe by Katy Beskow

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There are times when you need more than a bite-size falafel in a flatbread.

Those times call for thick, spicy burgers layered with onion and houmous in a toasted, seeded bun. There’s no need for manners here, just get stuck in!

TIP: If you have time, allow the burger mix to chill in the refrigerator for 30 minutes. This will help the ingredients to firm up and avoid cracking in the hot pan.

This recipe has been extracted from Thrifty Vegan by Katy Beskow (Quadrille, £18), Photography by Dan Jones

Ingredients for Double-Decker Spicy Falafel Burger Serves: 1

400g (14oz) can chickpeas, drained and rinsed
2 rounded tsp ground cumin
½ tsp smoked paprika
½ tsp dried chilli flakes (red pepper flakes)
2 handfuls of fresh coriander (cilantro) with stalks
1 handful of fresh flat-leaf parsley with stalks
1 tsp harissa paste
1 slice of white bread, grated into breadcrumbs
1 tbsp sesame seeds
4 tbsp sunflower oil
1 large seeded white bread bun, halved
½ baby gem lettuce, tough stems discarded and roughly sliced
1 tbsp houmous
½ red onion, sliced into 4 rings
1 tbsp chutney of choice

How to make Double-Decker Spicy Falafel Burger

To make the burgers, add the chickpeas, cumin, smoked paprika, chilli flakes, coriander, parsley and harissa to a high-powered blender or food processor and blitz until semi-smooth. Leave some chunks to add some bite.
Carefully remove the mixture from the blender or food processor and shape into two flat burgers.
Mix the breadcrumbs and sesame seeds in a small, shallow dish and gently press the burgers into them.
Heat the oil in a frying pan over a medium–high heat until hot. Carefully add the burgers to the pan and cook for 4–5 minutes on each side until golden.
In the meantime, heat a dry griddle pan over a high heat and toast the bread bun for 2 minutes. Remove from the heat and layer the lettuce onto one half of the bun.
Place the first burger onto the lettuce and add the chutney, then add the second burger and spoon on the houmous and onion rings. Top with the other bun half. Serve immediately.