Cooking times:
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes

• 250g canned chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh coriander, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for added heat)
• 1/2 cup breadcrumbs
• 2 tablespoons all-purpose flour
• Vegetable oil, for frying
• Burger buns, lettuce, tomato slices, and any other desired toppings
• Tahini sauce or yogurt sauce, for serving

1. In a food processor, combine the chickpeas, onion, garlic, parsley, coriander, cumin, coriander, salt, black pepper, and cayenne pepper (if using). Pulse until the mixture is well combined but still slightly chunky.
2. Transfer the mixture to a mixing bowl and add the breadcrumbs and flour. Stir until everything is evenly incorporated. If the mixture feels too wet, add a bit more breadcrumbs. If it’s too dry, add a tablespoon of water at a time until it holds together.
3. Shape the mixture into patties, approximately 3 inches in diameter and 1/2 inch thick. You should get around 4 to 6 patties, depending on the size.
4. Heat vegetable oil in a large skillet over medium heat. Fry the patties for about 3 to 4 minutes on each side until they turn golden brown and crispy. You may need to fry them in batches, depending on the size of your skillet.
5. Once the patties are cooked, transfer them to a paper towel-lined plate to drain any excess oil.
6. Toast the burger buns if desired. Assemble the burgers by placing a falafel patty on the bottom half of each bun. Top with lettuce, tomato slices, and any other desired toppings. Drizzle with tahini sauce or yogurt sauce.
7. Serve the rustic falafel burgers warm and enjoy!

Note: Cooking times may vary depending on the heat of your stove and the size of the falafel patties. Keep an eye on them while frying to ensure they don’t burn.