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.

Baked Beetroot Falafel

Baked Beetroot Falafel

Christmas and the new year festivities are sadly over…sigh.

But after a few indulgent weeks, we’re both ready to get back to a healthy and balanced diet with lots of lovely nutritious meals.

These beetroot falafels are packed with lots of good stuff, including iron and omega-3 fatty acids, and baking is a great way to reduce the calorie count.

You can serve these however you like. We usually go for wholemeal pitta, sliced veggies, hummus, chilli sauce and garlic sauce.

Don’t worry if you can’t find vegan-friendly garlic sauce. You can easily make your own using soya yoghurt and diced garlic.

Enjoy!

Roxy & Ben

Baked Beetroot Falafel

Print Recipe
Baked Beetroot Falafel
Baked Beetroot Falafel
Servings
5 people
Ingredients
  • 200 g raw beetroot (roughly chopped)
  • 400g tinned chickpeas (drained, rinsed and dried)
  • 1/2 brown onion (roughly chopped)
  • 4 garlic cloves (roughly chopped)
  • large handful of parsley
  • 1/4 cup walnuts
  • 80 g breadcrumbs
  • zest of half a lemon
  • 2 tsp ground cumin
  • large pinch of salt & pepper
  • 2 tsp olive oil
To serve
  • 5 wholemeal pittas
  • hummus
  • mixed leaves
  • cucumber (sliced)
  • tomato (sliced)
  • red onion (sliced)
  • chilli sauce
  • garlic sauce
Servings
5 people
Ingredients
  • 200 g raw beetroot (roughly chopped)
  • 400g tinned chickpeas (drained, rinsed and dried)
  • 1/2 brown onion (roughly chopped)
  • 4 garlic cloves (roughly chopped)
  • large handful of parsley
  • 1/4 cup walnuts
  • 80 g breadcrumbs
  • zest of half a lemon
  • 2 tsp ground cumin
  • large pinch of salt & pepper
  • 2 tsp olive oil
To serve
  • 5 wholemeal pittas
  • hummus
  • mixed leaves
  • cucumber (sliced)
  • tomato (sliced)
  • red onion (sliced)
  • chilli sauce
  • garlic sauce
Baked Beetroot Falafel
Instructions
  1. Preheat the oven to 200°C or 390°F and line a baking tray with greaseproof paper.
  2. Transfer all the falafel ingredients to a food processor. Then pulse the ingredients a few times until they have broken down but the mixture is still quite rough.
  3. Take a small handful of the falafel mixture and compress it into a ball roughly the size of a golf ball, then transfer to the baking tray. Repeat this step until all of the falafel mixture has been used up and pressed into balls. You should be left with 15 or so falafel balls.
  4. Place the tray with the falafel balls in the preheated oven for 25 minutes.
  5. Meanwhile heat the pittas in the oven for a few minutes or in the toaster. Then slice open the pitta breads on one side and fill with a spread of hummus, a few pieces of mixed leaves and slices of cucumber, tomato and red onion.
  6. Remove the falafels from the oven and and place 3 in each pitta.
  7. Serve with a drizzle of chilli sauce and garlic sauce.

Easy Falafel

This easy falafel recipe is a regular feature in our household. Once you’ve mastered the basic ingredients to a falafel, you can experiment like we have with new flavours. We’ve gone for sun-dried tomatoes, parsley and coriander to give the balls a burst of fresh flavour, mixed with the intensity of the tomatoes. Granted, this might not be strictly traditional but vegan food is all about having fun!

Makes 20 falafels.

East Vegan Falafel

Easy FalafelEasy Falafel
– Full recipe http://bit.ly/2byoZHn

Posted by So Vegan on Tuesday, 23 August 2016

Print Recipe
Easy Falafel
Easy Vegan Falafel
Servings
20 falafels
Ingredients
For the falafels:
  • 2x 400g tins of chickpeas
  • 1 cup coriander leaves
  • 1 cup parsley leaves
  • 1/2 tsp each salt, pepper and paprika
  • 2 garlic cloves
  • 1 small onion
  • 1/4 cup breadcrumbs
  • 8 sun-dried tomatoes
Other:
  • 1/2 cup olive oil for frying
Servings
20 falafels
Ingredients
For the falafels:
  • 2x 400g tins of chickpeas
  • 1 cup coriander leaves
  • 1 cup parsley leaves
  • 1/2 tsp each salt, pepper and paprika
  • 2 garlic cloves
  • 1 small onion
  • 1/4 cup breadcrumbs
  • 8 sun-dried tomatoes
Other:
  • 1/2 cup olive oil for frying
Easy Vegan Falafel
Instructions
  1. Prepare ingredients by draining the chickpeas, sun-dried tomatoes and roughly chopping the onion and garlic. It's important you remove as much excess water from the chickpeas as possible.
  2. Place all the falafel ingredients into a food processor and process until everything is roughly combined and easy to handle. Make sure you don't process the mixture for too long, otherwise the falafel will fall apart when it's frying.
  3. Remove roughly a tablespoon of the mix and roll into a ball shape. Repeat until all the mix is used up.
  4. Heat oil to a high temperature in a frying pan, then add all the balls and fry for 3 minutes on each side or until evenly golden brown.
  5. Serving suggestion: Serve on a small pitta bread with hummus, lettuce leaves, sliced tomato, sliced red cabbage and drizzle with a tahini dressing.

Simple tahini dressing recipe:

3 tablespoons lemon juice
2 tablespoons water
2 tablespoons tahini paste
Pinch of salt and pepper

Mix ingredients together well and serve.