Boekoeloekoe falafel burger

Ingredients vegetarian recipe for 10 burgers

1 sachet of the boekoeloekoe mix
100 grams chickpeas (cooked)
10 grams of fresh coriander or flat-leaf parsley (about a full hand)
1 clove garlic
2 tsp ground cumin seeds
1 tsp ground coriander seed
2 tbsp olive oil + extra for frying
50 ml of water
1 tbsp lemon juice

Optional: 2 tbsp sesame seeds

Preparation method

Rinse the chickpeas. Place all ingredients (except the bag of the boekoeloekoe mix) in a food processor and grind into a fine paste. Don't have a food processor? It also works fine with a hand blender and a tall bowl.

Stir the boekoeloekoe mix into the chickpea mix. Place in the refrigerator for fifteen minutes to firm up. Heat a frying pan with a dash of olive oil. Form small patties from the mixture with your hands. Sprinkle the sesame seeds over a flat plate. Turn the burgers through it alternately. Bake them for about 10 minutes until done and golden brown. Delicious as a snack or during an evening meal with pita bread, garlic sauce or hummus, lettuce and tomato.