Ingredients for 4 burgers:

• 4 Schnitzer Organic Burger Buns

 For the falafel patties:

• 125 g dried chickpeas
• 300 ml water
• 2 garlic cloves
• 1 onion
• ½ bunch parsley
• ½ bunch cilantro
• ½ lemon
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp paprika powder
• 1 tsp salt
• ½ tsp pepper
• ½ tsp baking powder
• Oil for frying

 For the curry sauce:

• 250 g yogurt
• 1 garlic clove
• 2 tsp curry powder
• ½ tsp ground cumin
• ½ tsp paprika powder
• 1 tsp salt
• ½ tsp pepper
• Fresh cress

 For the topping:

• ½ head of lettuce
• 2 tomatoes
• 1/3 cucumber
• 1 red onion
• Fresh cress

 Preparation:

• The day before, place the dried chickpeas in a bowl of water and soak for approx. 18 - 24 hours. Important: please do not use canned chickpeas!
• Drain the chickpeas using a sieve, rinse with water, and let them drip dry. Wash and pat dry the herbs. Then, finely chop the herbs.
• Next, peel the onion and garlic and cut into small pieces. Halve the lemon and squeeze out the juice.
• Place the chickpeas, onion, garlic, herbs, and spices into a food processor along with the lemon juice and blend. Finally, stir in the baking powder.
• For the sauce, peel and press the garlic and stir it into the yogurt along with the spices and the cress.
• Place the burger buns in the oven at 180°C (356°F) top and bottom heat for approx. 9 minutes and bake until crispy.
• Form four burger patties from the chickpea mixture and heat the oil in a pan (not too hot). Fry the patties for approx. 2 - 3 minutes per side in the oil.
• Slice the burger bun, spread with sauce, and top with lettuce, cucumber, tomatoes, onions, and cress.

 Enjoy your meal!

This recipe is from Sabrina of fraeulein_frei_von_gluten. Feel free to check out her page for more delicious recipes.