Falafal Burgers with Balsamic Red Onion Marmalade, Minted Hummus & Sweet Potato Wedges

Falafal Burgers with Balsamic Red Onion Marmalade, Minted Hummus & Sweet Potato Wedges

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You see how I’ve sneaked in that mint again (I’ve still got loads left, I’m sure it’s growing in my fridge). I don’t know why I got the notion to make the red onion marmalade, I wanted to do some kind of onion topping and I just threw some things together and voila… it’s fabulously delicious, especially with the minted hummus. With the falafal, you can easily double the ingredients and make a big batch that you can keep for a couple of days in the fridge and use for lunches or another dinner, it’s up to you, wrap them up in a nice flat bread with some plain hummus and salad and there’s a hearty lunch in itself! I now wish I’d made a big batch, I could eat them again right now. First off prepare your potato wedges, add the wedges to a pan of boiling water and cook for 6 minutes, drain in a colander, pour over the oil (allowing excess to spill out the bottom of colander, then sprinkle over the paprika and black pepper and toss to coat evenly, transfer these to a large baking tray and pop in the oven for 35 minutes, turning them every now and again to avoid them sticking. Now, make your falafal, by adding all the ingredients apart from the tahini, gram flour and breadcrumbs, to a food processor and blitzing until it’s broken down, then stir through the tahini, flour and breadcrumbs and then using your hands (careful as the mixture is quite soft) shape them into 8 medium patties and place on the baking tray and pop in the oven (on the shelf above the wedges) for 25 – 30 minutes turning them half way through. Place all the ingredients into a food processor (or use a stick blender) and blitz until smooth, taste it to make sure it’s to your liking and that’s done.

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