Last updated 06:55, Friday, 25 July 2008

VEGGIES get a treat this week as we're spicing up what can be considered a bland ingredient if not treated properly - chick peas.

We're also mindful that we are entering barbecue season and whilst it's easy to make or buy good fresh meaty burgers, perhaps vegetarians get a bit neglected.

Even if you are not catering for or are not veggie yourselves our falafel burger recipe is a real treat. For one, it is healthy, but it is also really tasty and easy to make.

We hope that our recipes are always versatile and guess what? This is no different.

You can make them as burgers, or shape them into smaller bite sized balls to serve as a starter or snack with dips.

The mini version would be a good idea to serve to kids with some ketchup as a dip.

In fact, children definitely won't realise how healthily they are being fed which is a bonus.

It might be an idea to reduce the level of spice in the recipe though for your little ones.

Falafel bites would be perfect for lunchboxes or to keep in the fridge for a snack attack as they can be served cold.

Falafel burgers

2 tins of chick peas, rinsed and drained

1 red onion, finely chopped

2 cloves garlic, crushed

1 bunch parsley or coriander (or a mix of both), chopped

1 tablespoon mild chilli powder

1 tblsp ground coriander

1 tblsp ground cumin

½ tblsp ground turmeric

3 tblsp flour (you can use chick pea flour which would make these burgers gluten free if that is a consideration)

Put all the ingredients (except the herbs) into a food processor. Pulse them together until they form a malleable paste. Add a little more flour if the mixture is too wet. Add the herbs at the end and give another couple of brief pulses to disperse them throughout the paste.

Shape the mixture into burgers or balls and put in the fridge to chill for about an hour.

To cook, depending on how healthy you want to be, you can either put them onto a non- stick tray and oven cook or grill; or shallow fry in a little oil.

The falafel should be cooked until hot all the way through. Obviously the cooking time will vary depending on your method of cooking and the size of falafel.

If you are hoping to use these on the barbecue then we suggest that you put them on a solid top part. If you don't have one then simply put a frying pan onto your barbecue and cook them in the pan. They probably won't survive cooked straight on the bars of the barbecue as they will break up.

Serving suggestions:

Serve in pitta bread with some salad, pickled jalapenos (if you want it spicy) and drizzle over a dressing made from tahini paste let down with some lemon juice and water.

Serve traditional burger style in a sesame bun with lettuce, a slice of beef tomato, sliced gherkins and cheese.

Serve as part of a mezze platter with different breads (there's such a great selection available in the supermarkets today), cheeses, roasted marinated vegetables (from a jar if you're pressed for time), olives and perhaps deli meats if it's a non vegetarian feast.

Serve the mini falafel with a selection of dips like hummus, salsa and sour cream with chives. Buy one of the ready made selection of dips for ease.