The Falafel Burger

The Falafel Burger

Occasionally we’ll look at a recipe and think to ourselves…what can we do to make this even bigger and better? So here’s our awesome falafel burger!

It’s fresh, flavoursome and fun. Also, it’ll take you no time at all, which makes these burgers perfect when you have lots of friends coming over.

We haven’t tried these on a BBQ, yet, but they’re nice and firm so we’re sure they’ll hold up well.

These falafel burgers are also packed with lots of protein and fiber from the chickpeas, so what are you waiting for?

Enjoy!

Roxy & Ben

Falafel Burger

Print Recipe
The Falafel Burger
The Falafel Burger
Servings
2 burgers
Ingredients
  • 1 x 400g tinned chickpeas
  • 3 garlic cloves (peeled and roughly chopped)
  • 1 shallot (peeled and roughly chopped)
  • large handful of fresh coriander
  • large handful of fresh flat leaf parsley
  • 1.5 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • large pinch of pepper
  • 2 tbsp plain flour
  • 1 tbsp sesame seeds
To serve
  • hummus
  • lettuce
  • 2 burger buns
  • hot sauce
  • tomato (slices)
  • red onion (rings)
Servings
2 burgers
Ingredients
  • 1 x 400g tinned chickpeas
  • 3 garlic cloves (peeled and roughly chopped)
  • 1 shallot (peeled and roughly chopped)
  • large handful of fresh coriander
  • large handful of fresh flat leaf parsley
  • 1.5 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • large pinch of pepper
  • 2 tbsp plain flour
  • 1 tbsp sesame seeds
To serve
  • hummus
  • lettuce
  • 2 burger buns
  • hot sauce
  • tomato (slices)
  • red onion (rings)
The Falafel Burger
Instructions
  1. Drain, rinse and dry the chickpeas, then transfer them to a food processor along with the garlic, shallot, coriander, parsley, cumin, paprika, salt, pepper, flour and sesame seeds. Pulse until the mixture is roughly broken down, making sure the mixture doesn’t turn into a paste.
  2. Divide the falafel mixture in two and shape into burgers, making sure the mixture is compact.
  3. Heat a little olive oil in a frying pan over a medium heat. Once hot, add the two burgers and fry for roughly 8 minutes, then flip and fry on the other side for 8 minutes. The burgers should be lovely and golden brown and cooked through.
  4. Meanwhile, half the burger buns and toast for a couple of minutes on each side in a pan. Sometimes we'll glaze the buns with vegan butter to give them a lovely shine.
  5. Build the burgers by spreading some hummus on the bottom half of each bun. Then add some lettuce leaves, followed by the burger, a generous squeeze of hot sauce, a couple slices of tomato, red onion rings and finally the top of the burger bun.

Monster Green Burger

Monster Green Burger

Who says burgers can’t be green?

For these awesome monster green burgers we turned to one of our favourite flavour combinations, pea and mint.

These two flavours just remind us of the British countryside. Fresh, fragrant and bursting with colour!

As with practically every recipe

If you can’t find mint sauce, try using a handful of fresh mint instead. The flavour will be more subtle but the minty taste will still come through.

We usually make our own vegan garlic sauce by combining chopped parsley, finely chopped garlic and a soya-based yoghurt. Have a go yourself and play around with the quantities until you find a version you like.

Enjoy!

Roxy & Ben

Monster Green Burger

Print Recipe
Monster Green Burger
Monster Green Burger
Servings
5 burgers
Ingredients
  • 2 cups frozen peas (defrosted)
  • 2 tbsp mint sauce
  • 2x 400g tins of chickpeas (drained and rinsed)
  • 1 onion
  • 2 cups breadcrumbs
  • 1/4 cup sunflower seeds
  • 1 garlic clove
  • salt and pepper
  • oil for frying
For serving
  • vegan garlic sauce
  • tomato chutney
  • rocket
  • red onion
  • tomato
  • 5 burger buns
Servings
5 burgers
Ingredients
  • 2 cups frozen peas (defrosted)
  • 2 tbsp mint sauce
  • 2x 400g tins of chickpeas (drained and rinsed)
  • 1 onion
  • 2 cups breadcrumbs
  • 1/4 cup sunflower seeds
  • 1 garlic clove
  • salt and pepper
  • oil for frying
For serving
  • vegan garlic sauce
  • tomato chutney
  • rocket
  • red onion
  • tomato
  • 5 burger buns
Monster Green Burger
Instructions
  1. Soak the frozen peas in hot water for 10 minutes.
  2. Add the peas, mint sauce, chickpeas, onion, sunflower seeds, garlic, salt and pepper to a food processor and pulse the mixture until it reaches a rough consistency. Avoid processing the mixture too much because it will be harder to shape into patties.
  3. Transfer the mixture to a mixing bowl. Add the breadcrumbs and mix together until everything is fully combined, then shape the mixture into 5 evenly shaped patties. If the patties aren’t quite holding their shape, simply add more breadcrumbs until they reach a firm enough texture.
  4. Add a little oil to a frying pan. As soon as the oil is hot, add 2-3 patties to the pan at a time and fry for 5 minutes on each side, or until they become golden brown.
  5. Build each burger by spreading 2 tsp of garlic sauce on the bottom of a burger bun, then add a small handful of rocket, 1 patty, 2 tsp of tomato chutney, 2 slices tomato, 2 rings red onion and top with the remaining half of the bun.

Quinoa Curry Burger

Quinoa Curry Burger

You might have noticed we’ve shared quite a few spicy recipes recently. Guilty as charged! We both have a huge passion for the delicious, fragrant spices of south Asia, so we’re constantly testing new recipes inspired by the region.

This quinoa curry burger really hits the spot. The spices give the burger a lovely warmth, while the quinoa and black beans pack in lots of protein and fiber.

We also found a useful trick: if you refrigerate the burgers for half an hour before frying, it should help all the ingredients stick together so you’ll be left with a more stable burger.

We make the burger sauce by mixing vegan mayonnaise with tomato ketchup. The sweetness from the sauce is the perfect compliment to the spicy burger.

Enjoy!

Quinoa Curry Burger

Print Recipe
Quinoa Curry Burger
Quinoa Curry Burger
Servings
4 burgers
Ingredients
  • 1/2 cup raw quinoa
  • 2 cups black beans
  • 1 red onion diced
  • Handful cilantro finely chopped
  • 2 red chilies finely chopped
  • 1/2 tsp salt
  • 4 garlic cloves grated
  • large thumb of ginger grated
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tbsp curry powder
Servings
4 burgers
Ingredients
  • 1/2 cup raw quinoa
  • 2 cups black beans
  • 1 red onion diced
  • Handful cilantro finely chopped
  • 2 red chilies finely chopped
  • 1/2 tsp salt
  • 4 garlic cloves grated
  • large thumb of ginger grated
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tbsp curry powder
Quinoa Curry Burger
Instructions
  1. Add 1 cup of water to the quinoa and simmer in a small pan for 15 minutes, or until soft and no water remains.
  2. Meanwhile, drain, rinse, and dry the black beans. Then transfer to a mixing bowl and mash with a potato masher or fork until most of the beans have broken down, leaving some whole ones.
  3. Add the red onion, cilantro, chilies and salt to the mixing bowl.
  4. Heat a little oil in a frying pan and fry the ginger, garlic, paprika, cumin and curry powder for a couple of minutes. Then transfer to the mixing bowl.
  5. Use your hands to combine everything in the mixing bowl. Take a handful of the mixture and shape it into a burger. Repeat for the remaining 3 burgers.
  6. Chill the burgers in a fridge for 30 minutes.
  7. Heat a little oil in a frying pan and fry the burgers for 6 minutes on each side.
  8. Serve with layers of lettuce, tomato, vegan burger sauce, and slices of gherkin.
Recipe Notes

#SoVegan

The Beety Burger

The Beety Burger

Makes 4 Beety Burgers.

Ingredients

For the burgers…
1/3 cup brown rice
1 ½ cups water
4 tbsp olive oil
1 onion finely chopped
2 cloves garlic
1 cup cooked beetroot grated
1 cup raw walnuts
1 ½ cups black beans
1/3 cup breadcrumbs
1 tsp each of chilli flakes, cumin, paprika, salt, pepper

For the guacamole…
1 avocado
2 tbsp lemon juice
¼ red onion
1 clove of garlic
Pinch of salt & pepper

To serve…
Mixed leaves
Tomato sliced
Gherkin sliced

The Beety BurgerThe Beety Burger
– Full recipe http://bit.ly/1TKbx53

Posted by So Vegan on Friday, March 25, 2016

Method

1. Place rice and water in saucepan. Cover with lid and bring to boil, then simmer for 30 minutes.

2. Meanwhile, put 2 tbsp oil in pan. Once hot add onions and cook until tender. Add garlic, beetroot and cook for further 2 minutes.

3. Grind walnuts until fine.

4. Drain and towel-dry beans. Place in large bowl and mash until only a few whole beans remain.

5. Place rice, onion mix, walnuts, breadcrumbs and seasoning in black bean bowl. Mix together and form 4 burgers or 5 smaller burgers.

6. Put 2 tbsp oil in pan. Once hot, fry burgers for 6 minutes on each side (or until nicely browned).

7. Meanwhile, cut buns open and toast either side.

8. For the avocado sauce, peel and de-seed the avocado. Place flesh in bowl and mash with fork, then add lemon juice, onion, garlic, and pinch of salt and pepper.

9. Assemble burger to your liking!