Beth Thomas’s Falafel Burger
MasterChef semi-finalist and Farmdrop Recipe Developer Beth created these crisp and aromatic falafel burgers.
Skill level
Preparation
30minutes
Cooking time
5minutes
Ingredients
Serves 2
Burgers
- 400g can of chickpeas
- 1 garlic clove
- 1/2 red onion, chopped
- 25g fresh coriander, chopped
- 1 lemon
- 1 tsp ground cumin
- 1 tsp harissa paste
- 1 tbsp plain flour, plus extra for dusting
Beetroot Mayo
- 3 tbsp chickpea liquid
- 12 whole chickpeas
- 1 garlic clove
- 180ml olive oil
- Salt and pepper
- 2 tbsp beetroot puree (peel, chop and boil for 30 minutes, then blitz to puree)
To assemble
- 2 bread rolls
- Handful of rocket leaves
Method
- For the burgers, set aside the chickpea water and 12 chickpeas, then blitz up the remaining chickpeas, garlic, onion, coriander, juice from half the lemon, cumin, harissa, 1 tbsp plain flour, salt and pepper in a food processor.
- When the mixture is well combined but still a little coarse, flour your hands and form it into 2 burger patties, using more flour to mould into shape.
- Shallow fry for 4-5 minutes on each side on a low to medium heat until evenly crisp and golden. Keep warm in a low oven until ready to serve.
- For the egg-free mayonnaise, blend 3 tbsp chickpea liquid with the remaining whole chickpeas and the juice from the remaining half a lemon until completely smooth. Now add the olive oil and blend the mixture until it has a thick creamy texture, just like mayo.
- Transfer to a bowl, fold through the beetroot puree and season with salt and pepper.
- Assemble your burgers with a good dollop of beetroot mayo and a handful of rocket leaves.
Recipe supplied by Farmdrop
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