Walnut falafel burger with beetroot and apple slaw

Recipes / Vegetarian

This hearty walnut falafel burger is perfect for vegetarians.

Recipe «Walnut falafel burger with beetroot and apple slaw» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.