I shared with my hairdresser from New Zealand that we were planning to road trip through the South Island. She recommended visiting Fergburgers in Queenstown. Hubby and I cased out the cafe as we drove past to Glenorchy and a long line of people were obviously queuing for burgers. After a lengthy conversation with a couple at Glenorchy pier about our trips and found they’d wisely bought their burgers at Fergburgers in the early morning. We bought ours before eight as take-away and enjoyed them sitting in the car park at Mount Cook.

Health benefits:

· Chickpeas provide 15 grams of protein for every cup. They’re a rich source of dietary fibre, manganese and iron.

BASIC FALAFELS

Makes 12 falafels

PB, V, GF

400 g soaked chickpeas, drained and rinsed

4 garlic cloves, minced

2 shallots, diced

handful of fresh parsley and coriander, finely chpd

1 tsp (3 g) ground cumin

2 tbsp sesame seeds

3-4 tbsp all-purpose flour

pinch of sea salt

extra virgin olive oil

bread crumbs for coating

Add all the ingredients in a food processor except flour. Pulse and mix to combine scraping down the sides as needed until thoroughly combined into a crumbly mixture (not a paste). Add the flour 1 tablespoon at a time until no longer wet and can be folded into a ball. Taste and adjust the seasonings. Transfer mixture to a bowl and chill to firm in the freezer for 45 minutes. Scoop tablespoons and gently form into balls. Sprinkle with breadcrumbs.Heat oil on medium heat. Cook the falafels for a total of 4-5 minutes, flipping when golden and repeat until crispy. Set on a paper towel to firm.

OPTIONAL: bake in a 200’C oven for 5-10 minutes after pan frying.

May be kept in the fridge for 4-5 days or frozen up to a month. (Thaw and reheat in 170’C oven for 15 minutes.

Falafels are best eaten immediately. Serve with a salad, a burger or a pita or naan wrap.

CARROT & QUINOA FALAFELS

Makes 16 small falafels

PB, V, GF

300 g soaked chickpeas

½ cup (75 g) edamame

4 garlic cloves, minced

2 shallot, diced

1 carrot, grated

small handful of fresh parsley, chopped

1 tsp (3 g) ground cumin

3-4 tbsp all purpose flour

pinch of sea salt

extra virgin olive oil

breadcrumbs for coating

Add all the ingredients in a food processor except flour. Pulse and mix to combine scraping down the sides as needed until thoroughly combined into a crumbly mixture (not a paste). Add the flour 1 tablespoon at a time until no longer wet and can be folded into a ball. Taste and adjust the seasonings. Transfer mixture to a bowl and chill to firm in the freezer for 45 minutes. Scoop tablespoons and gently form into balls. Sprinkle with breadcrumbs.Heat oil on medium heat. Cook the falafels for a total of 4-5 minutes, flipping when golden and repeat until crispy. Set on a paper towel to firm.

OPTIONAL: bake in a 200’C oven for 5-10 minutes after pan frying.

May be kept in the fridge for 4-5 days or frozen up to a month. (Thaw and reheat in 170’C oven for 15 minutes.

Falafels are best eaten immediately. Serve with a salad, a burger or a pita or naan wrap.

CAULIFLOWER & EDAMEME FALAFELS

Makes 16 small falafels

PB, V, GF

200g soaked chickpeas, uncooked

1 cup cauliflower, shaved

4 garlic cloves, minced

2 shallot, diced

small handful of fresh coriander and parsley, chpd

1 tsp cumin

2 tbsp sesame seeds

3-4 tbsp all-purpose GF flour

pinch of sea salt

extra virgin olive oil

breadcrumbs for coating

Add all the ingredients in a food processor except flour. Pulse and mix to combine scraping down the sides as needed until thoroughly combined into a crumbly mixture (not a paste). Add the flour 1 tablespoon at a time until no longer wet and can be folded into a ball. Taste and adjust the seasonings. Transfer mixture to a bowl and chill to firm in the freezer for 45 minutes. Scoop tablespoons and gently form into balls. Sprinkle with breadcrumbs.Heat oil on medium heat. Cook the falafels for a total of 4-5 minutes, flipping when golden and repeat until crispy. Set on a paper towel to firm.

OPTIONAL: bake in a 200’C oven for 5-10 minutes after pan frying.

May be kept in the fridge for 4-5 days or frozen up to a month. (Thaw and reheat in 170’C oven for 15 minutes.

Falafels are best eaten immediately. Serve with a salad, a burger or a pita or naan wrap.