- 1kg potatoes, scrubbed and cut into wedges
- 2 tsp dried oregano
- 3 garlic cloves, 2 bashed, 1 finely chopped
- ½ lemon, zest peeled into strips, juiced
- 5 tbsp vegetable oil
- 2 x 400g tins chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 tomatoes, deseeded and diced
- 50g plain flour
- 100g feta, crumbled
- 100g yoghurt
- ¼ cucumber, sliced
- 4 burger buns
- Preheat the oven to gas 8, 220’C, fan 200’C. Put the wedges onto a large shallow baking tray and sprinkle over 1 tsp dried oregano, the bashed garlic cloves, lemon peel and 2 tbsp oil. Season and mix together. Roast for 30-35 mins, turning halfway, until the wedges are golden and cooked through.
- Meanwhile, tip the chickpeas into a food processor with the onion, tomato, a squeeze of lemon juice, the crushed garlic and remaining dried oregano. Pulse to a chunky paste until the chickpeas start to break up but some texture remains. Tip into a bowl and stir in the flour, seasoning and 75g feta. Mix well and shape into 4 patties with your hands.
- Heat 3 tbsp oil in a large nonstick frying pan over a medium heat and fry the burgers for 5-8 mins on each side until golden brown and crisp.
- While the patties are frying, stir the remaining feta into the yogurt and season with pepper. Toast the burger buns.
- Top the burger bottoms with a falafel burger, spoon of feta sauce and cucumber slices. Add the burger bun lids and serve alongside the wedges.
Recipe courtesy of Tesco.