Falafel & Pitta Burger – Ostomy-Friendly Recipe

Ingredients

• 400 g can chickpeas
• 1 small red onion
• 1 garlic clove
• 1 bunch parsley
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1⁄2tsp chilli flakes
• 2 tbsp tahini
• 1⁄2tsp salt
• 1 tbsp wholemeal flour
• 1 tbsp rolled oats
• 200 g vegan sour cream/ Greek-style yogurt/ crème fraîche
• 1 lemon
• Salt/Pepper to your liking
• 4 wholemeal pitta bread
• 1 carrot
• 1⁄2 cucumber
• 1⁄2 bunch radishes

Instructions

1. 1

   Drain the chickpeas and rinse with water.

2. 2

   Tip all the spices, onion, garlic, parsley, tahini, salt, and oats into a food processor and blitz until fairly smooth.

3. 3

   Add the chickpeas and flour and blend all until no large pieces of chickpeas are remaining. You can blend until completely smooth if you’d prefer.

4. 4

   Shape the falafel into 8 patties with your hands.

5. 5

   Zest and juice the lemon, chop the parsley and mix all with the sour cream, add a little salt and pepper to your liking.

6. 6

   Heat a non-stick frying pan, add a little oil and fry the falafel for 3 minutes on each side or until crispy and golden on the outside.

7. 7

   Peel and grate the carrot. Peel, deseed and finely slice the cucumber. Also slice the radish finely.

8. 8

   Open your pitta bread, spread the sour cream mix, add two falafel and garnish with the carrot, cucumber, and radishes.