Hangovers are just like childbirth…

…wait, before all you mothers out there throw a torrent of abuse at me, please hear me out!

Hangovers are a painful and “unpleasant” experience, but no sooner than you can declare the words “Never Again!” your feelings of pain and suffering melt away and only memories of the good stuff remain – like how you wow’d everyone on the dance floor with your whip and nae nae moves. This extraordinary form of amnesia is a phenomenon that, in my humble opinion, explains why so many people have siblings – and is exactly why I have woken on yet another Saturday morning with a head banging like a Drum n’ Bass DJ and a rogue greasy chip for a pillow mate.

However, I can’t help thinking how much worse my hangover would be if it weren’t for my knight in shining armour, who always greets me at the end of an alcohol-fuelled night with a huge smile and a dose of his magical stomach lining potion.

This hero is Mr Ghassan, our local kebab man. However, unlike your usual kebab villain who serves up a pitiful grease-filled pitta that would be totally unpalatable in any sober state and exits your body faster than Usain Bolt on a race track, Mr Ghassan serves up a Falafel Wrap that is truly Michelin Star worthy.

So today, as I rest my weary dancing feet and try to recover from this ill-fated “brown bottle flu”, I’d like to thank Mr Ghassan for his heroic endeavours by dedicating this Falafel Burger Recipe post to him. I love to serve these with a dollop of Harissa Ketchup and a generous serving of Sweet Potato Cumin Fries – they also make the best food to eat in while planning your next night out on the town!

This recipe can be made using dried or canned chickpeas. If you prefer to use dried chickpeas you’ll need to put them in a bowl (or soak n’ strain colander) and soak them overnight in cold water.

Then you’ll need to drain the chickpeas and whizz them up in a food processor with the onion, parsley, cilantro, salt, red chilli flakes, garlic, and cumin, until they are roughly blended. Add the baking powder and flour and pulse in the processor until the dough forms into a small ball. Empty the mix into a bowl, cover and refrigerate for at least two hours.

Once chilled, roll the mixture into 4 balls and then flatten with your palm to make thick falafel patties.

Place a non-stick baking mat on a metal baking tray and arrange the patties, then bake at 375ºF for 10-15 minutes, or until they are deliciously golden brown.

Serve the patties in the burger buns – you can even toast the buns if you are feeling posh! – and top with fresh lettuce, sliced avocado and a generous dollop of harissa ketchup – falafel-tastic!