Tuesday: Feta falafel burgers with wedges
1kg potatoes, scrubbed and cut into wedges
2 tsp dried oregano
3 garlic cloves, 2 bashed, 1 finely chopped
½ lemon, zest peeled into strips, juiced
5 tbsp vegetable oil
2 x 400g tins chickpeas, drained and rinsed
1 onion, finely chopped
2 tomatoes, deseeded and diced
50g plain flour
100g feta, crumbled
¼ cucumber, sliced
4 burger buns
1. Preheat the oven to gas 8, 220°C, fan 200°C. Put the wedges onto a large shallow baking tray and sprinkle over 1 tsp dried oregano, the bashed garlic cloves, lemon peel and 2 tbsp oil. Season and mix together. Roast for 30-35 mins, turning halfway, until the wedges are golden and cooked through.
2. Meanwhile, tip the chickpeas into a food processor with the onion, tomato, a squeeze of lemon juice, the crushed garlic and remaining dried oregano. Pulse to a chunky paste until the chickpeas start to break up but some texture remains. Tip into a bowl and stir in the flour, seasoning and 75g feta. Mix well and shape into 4 patties with your hands.
3. Heat 3 tbsp oil in a large nonstick frying pan over a medium heat and fry the burgers for 5-8 mins on each side until golden brown and crisp.
4. While the patties are frying, stir the remaining feta into the yogurt and season with pepper. Toast the burger buns.
5. Top the burger bottoms with a falafel burger, spoon of feta sauce and cucumber slices. Add the burger bun lids and serve alongside the wedges.