Vegan Green Falafel Burger with Shakshuka Chutney

April 28, 2021

Vegan Green Falafel Burger with Shakshuka Chutney

We love ours served in a fresh burger bun and with sliced red onion and a cheeky beer on the side- yummmmm! 

 

BURGER INGREDIENTS
  • 1 can of chickpeas, drained
  • 1 carrot
  • 3 cloves of garlic
  • 2 spring onions
  • A large handful of coriander, including stalks
  • 1 tbsp of tahini sauce
  • 1 tsp cumin seeds
  • 1 ground cardamom pod
  • ½ tsp of chilli powder
  • 2 large handfuls of spinach
  • 2 tbsp of sesame seeds, you can roast these beforehand for more flavour if you wish

BURGER METHOD

  1. Chop the spring onion and blitz in a blender with the chickpeas until it forms a smooth paste
  2. Now blitz the coriander and spinach and mix it into the chickpea paste
  3. Crush the garlic cloves and grate the carrot into the mixture
  4. Mix in all the spices, tahini and sesame seeds until everything is combined
  5. Mould the mixture into 2 large falafel burger patties or 4 smaller ones
  6. Lightly oil a baking tray and bake the falafel burger patties for half an hour on 190 degrees (electric oven).
  7. Once lightly browned and crisp on the outside, serve with the shakshuka chutney, some tahini sauce and red onions in a bun and enjoy.

SHAKSHUKA INGREDIENTS

  • - 1 red pepper
  • - ½ a red onion
  • - 2 garlic cloves
  • - 1 tsp harissa paste
  • - 1 tsp smoked paprika
  • - 1 tsp sumac
  • - 4-5 handfuls of vine tomatoes
  • - boiling water
  • - black pepper

SHAKSHUKA METHOD

  1. Roughly chop a whole red pepper and roast completely plain on 190⁰C (electric oven) until it's slightly charred 
  2. Meanwhile, fry half a roughly chopped red onion and 2 garlic cloves in oil slowly on a low heat until super soft 
  3. Add a teaspoon of harrissa paste, a good grind of black pepper, a teaspoon of smoked paprika and a teaspoon of sumac 
  4. Finely chop about 4 to 5 large handfuls of vine tomatoes 
  5. Put these and their juice in the pan with the onions 
  6. Add the red peppers to the pan along with some hot water 
  7. Simmer for at least 2 hours then leave over night 
  8. Sterilise a jar by pouring in boiling water and leaving it to sit, then add the chutney and keep in the fridge.

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