Walnut falafel burger with beetroot and apple slaw

Cooking Vegetarian Walnut falafel burger with beetroot and apple slaw

This hearty walnut falafel burger is perfect for vegetarians.

Lables: High fibre Vegetarian Egg free Fish free Shellfish free
  1. Line a baking tray with baking paper. Process walnuts, chickpeas, mint, coriander, onion, cumin, garlic, chilli, rind and half the flour in a food processor until well combined. Season well. Divide into 4 portions. Shape each into a 2cm-thick patty. Place on prepared tray. Place in the fridge for 20 minutes to firm.
  2. Meanwhile, place 1 1/2 tbs of the lemon juice in a glass bowl. Quarter apple and core. Feed apple through a food processor fitted with grater attachment. Transfer to bowl. Toss in lemon juice. Feed beetroot and carrot through food processor fitted with a grater attachment. Transfer to bowl. Toss to combine. Combine yoghurt, tahini and 3 teaspoons lemon juice in a separate bowl. Season.
  3. Place remaining flour on a plate. Heat oil in a non-stick frying pan over medium-low heat. Coat patties in flour, shaking off excess. Cook, turning carefully, for 4 minutes or until golden.
  4. Divide the bread bases among plates. Top with the beetroot slaw, patty, yoghurt mixture, extra mint leaves and bread tops.

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115g walnut pieces
400g can chickpeas, drained, rinsed
1/3 cup firmly packed fresh mint leaves
1/3 cup firmly packed fresh coriander leaves
1/2 small red onion, coarsely chopped
1 tbsp ground cumin
1 garlic clove, chopped
1/2 tsp dried chilli flakes
1 lemon, rind finely grated, juiced
2 tbsp quinoa flour
1 small green apple
2 beetroot, peeled
1 small carrot, peeled
130g low-fat Greek yoghurt
2 tsp tahini
1 1/2 tbsp extra virgin olive oil
1 Turkish bread loaf, quartered crossways, split, toasted
Fresh mint leaves, extra, to serve

Adv

Autors
Preparation time
50
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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