Falafel burgers

Ingredients

• 1 bundle fresh parsley (about 2 cups chopped)
• 3 large cloves garlic
• 1 large lemon (about 2 ½ Tbsp juice)
• ½ scant tsp each sea salt and black pepper
• 1 ¼ tsp cumin
• 450 g (1 can) chickpeas, well rinsed and drained
• ¼–½ cup ground raw walnuts, pecans, almonds, or gluten-free oat flour

Steps

1. Add the parsley, garlic, lemon juice, cumin and a healthy pinch each of salt and pepper to a food processor and mix to combine.
2. Add the chickpeas and pulse until incorporated but still slightly chunky — keep some texture.
3. Transfer to a bowl, add the nut meal (or oat flour) and mix until a loose dough forms that's firm enough to handle. Taste and adjust seasonings.
4. Draw an "x" in the dough to form 4 sections, then form into 4 large patties about ½-inch thick.
5. Place on a foil-lined baking sheet and refrigerate or freeze for 15 min to firm up. Meanwhile, preheat the oven to 190 °C (375 °F).
6. Optional, for extra crust: heat 2 Tbsp olive or avocado oil in a large skillet over medium-high. Add the falafel and cook until golden, 3-4 min per side, then return to the baking sheet.
7. Bake for a total of 30-40 min, flipping once at the halfway point. The longer you bake, the firmer they get.
8. Serve warm wrapped in a pita or chard bun with your desired sauces and toppings, or atop a salad with garlic sauce as dressing.
9. Store in the fridge layered with parchment in an airtight container for several days, or freeze to keep longer.