Lebanese falafel burgers

01. January 2017

Swiss Multiply: For 4 persons


Flatbread from the frying pan

Difficulty: medium
Time: +60 minutes
Allow dough to rise for 60 minutes and 15 minutes to rest covered


  • 400 g plain flour
  • 14 g dried yeast
  • 1/2 tsp salt
  • 300 ml water

Preparatory work

Place the flour into a large bowl. Mix the dried yeast and salt with the flour. Make a hollow in the flour.  Pour the water into it. With two fingers mix the water with the flour until the dough forms.

Then take the dough out of the bowl and knead for at least 5 minutes on the work surface lightly dusted with flour. As soon as the dough becomes smooth, it has the right consistency. Put the dough back into the bowl and cover with a cloth or cling film. In a warm place (at approx. 30°C) allow to rise for 60 minutes until the volume has doubled in size.

Then once again knead thoroughly and then allow to rest covered for another quarter of an hour.


Form the dough into a roll and divide into eight equal pieces. Shape these into 4 mm thin, round flatbreads and bake for 2-3 minutes per side in a hot frying pan on setting 3-4 without fat.


  • 1 mixing bowl
  • 1 frying pan (not non-stick)


Lebanese falafel burgers

Difficulty: simple


  • 400 g dried chickpeas, soak for at least 12 hours in plenty of water.
  • 2 small onions, peel and quarter
  • 3 garlic cloves, peel and halve
  • 2 carrots, peel and grate finely
  • 2 tbsp chopped parsley
  • 2 tbsp finely sliced chives
  • 2 red chillies, core and cut into strips
  • 2 tsp salt
  • 1 tsp ground cumin
  • Sunflower oil for frying


Rinse chickpeas well with cold water. In 3-4 batches purée chickpeas, onions, garlic and chillis together very finely with the Swiss Chop Chop. Place the mass into a large bowl. Add the parsley, chives and grated carrots and mix and season well with salt and cumin.

Divide into balls with an ice cream scoop and shape into 1.5 cm thick burgers by hand. Fry in the non-stick frying pan in plenty of oil on medium heat on both sides for approx. 4 minutes until crispy.

To serve

Serve the falafel burgers on the spicy cabbage-carrot salad laid on the flatbreads together with the yoghurt-cucumber sauce.


  • 2 bowls
  • 1 Swiss Chop Chop Universal Chopper
  • Non-stick frying pan
  • Spatula
  • Ice cream scoop


It is really important that the chickpeas have been well fried.


Yoghurt-cucumber sauce

Difficulty: simple
Time: 10 minutes


  • 1 Greek yoghurt 180 g
  • ¼ cucumber, peel, halve, core, grate or chop finely
  • 1 garlic clove, press
  • 1 tbsp chopped parsley
  • 1 tbsp finely sliced chives
  • 1 pinch sweet paprika
  • 1 pinch ground cumin
  • Freshly ground sea salt and black pepper


Mix all ingredients into a sauce. Chill.


  • Bowl
  • Garlic press
  • Fine vegetable grater


Spicy cabbage-carrot salad

Difficulty: simple
Time: 30 minutes


  • 1 white cabbage approx. 800-900 g, quarter, slice into fine strips with the mandolin. Do not include the stem when slicing.
  • 2 carrots, peel, grate finely
  • 2 red chilli peppers, core, cut into fine strips
  • 100 g cherry tomatoes, wash, halve

Ingredients sauce

  • 1 lime, squeeze out juice
  • 2 tbsp palm sugar or raw sugar
  • 3 tbsp fish sauce
  • 2 tbsp white balsamic vinegar
  • 2 tbsp sunflower oil
  • 1 pinch cumin seeds
Mix all ingredients into a sauce.



Place cabbage, carrots and chilli strips into a large bowl. Add the sauce. Pull on disposable gloves and pummel forcefully with the fist. The ingredients have to bind together really well.

Then add the tomatoes and mix in (do not pummel further). Season to taste with freshly ground sea salt and black pepper. Allow to draw for 10 minutes.


  • Mandolin
  • Grater
  • Large metal bowl
  • Disposable gloves

Source: Kuhn Rikon AG

Kuhn Rikon AG

Lebanese falafel burgers
* incl. VAT, plus shipping