There’s a general rule of thumb we follow when we’re brainstorming new recipe ideas:
If in doubt, turn it into a burger.
Please give a warm welcome to The Falafel Burger.
The combination of two wonderful things.
This is our new-and-improved version of a recipe we first shared a couple of years ago.
We’ve tweaked the ingredients a wee bit to bring out even more flavour in the patty and we’ve worked on the method to keep things as straightforward as possible.
Oh, and we’ve also changed the toppings!
This time we pickle our own red onion and go-for sweet chilli sauce which matches perfectly with the earthy falafel patty.
We also found vegan brioche buns!
Here’s what y’all need to know:
- Try to avoid adding too much oil to the pan. We use tinned chickpeas to keep things simple, which means they’ll crumble if you try to shallow fry the patties. But they stay lovely and firm if you simply fry them with a splash of oil in the pan.
- It’s really important you pat dry the chickpeas before adding them to the food processor. This will improve the texture of the patties and again keep them firm.
- We use chickpea flour, which has a less ‘floury’ texture to plain flour, but both work fine at helping the mixture stick together.
The FALAFEL Burger 🍔 + 🥙 = 🔥 Our new cookbook ONE POT VEGAN is out in less than 1 month! We’re planting a tree in the Amazon for every pre-order. Order your copy today 👉 sovegan.co/onepvPosted by So Vegan on Friday, 3 July 2020
The Falafel BurgerBen, So Vegan There’s a general rule of thumb we follow when we’re brainstorming new recipe ideas: If in doubt, turn it into a burger.… Print This
- 1 x 400g / 14.1oz tin of chickpeas
- 3 garlic cloves
- 1/2 red onion
- handful of fresh coriander (20g / 0.7oz)
- handful of fresh flat leaf parsley (20g / 0.7oz)
- 1/2 tbsp ground cumin
- 1/4 tsp cayenne pepper
- large pinches of salt and pepper
- 2 tbsp chickpea or plain flour
- 1/2 red onion
- 1 tbsp apple cider vinegar
- vegan-friendly burger buns
- fresh coriander
- sweet chilli sauce
- lamb’s lettuce
- Drain and rinse the chickpeas, then pat them dry inside a clean tea towel. Peel the garlic cloves, roughly chop the red onion, and remove any large stalks from the coriander and parsley. Transfer everything, including the remaining falafel burger ingredients, to a food processor and pulse until the chickpeas are mostly broken down. The texture should be coarse but broken down enough so the ingredients hold together. Split the mixture in two, then use the palms of your hands to form two compact burger patties. Transfer to a small dish and chill in the refrigerator for at least 30 minutes to firm.
- Meanwhile thinly slice the remaining half of red onion, transfer to a small bowl, pour over the apple cider vinegar and mix. Leave to one side to pickle.
- When you’re almost ready to cook the patties, prepare the toppings by toasting the burger buns in a pan, slicing the tomato and cucumber, and picking the coriander leaves off their stalks.
- Heat a glug of oil in a pan over a medium heat. When the oil is hot, add the patties and fry on each side for 6-8 minutes or until golden brown on both sides.
- When you’re ready to build the burgers, add some sweet chilli sauce to the bottom bun, followed by a handful of lamb’s lettuce, slices of tomato, the falafel patty, hummus, cucumber, pickled red onion and fresh coriander. Add the top bun and repeat for the remaining burger. Deeeeelicious!