Harissa Falafel Burger

Serves: 4

Ready in: 15 to 30 mins

"My falafel burgers are easy to make and so tasty! The burgers tick all of the boxes – crispy and lightly spiced falafels, layered with creamy mayonnaise, crispy salad, hummus, tomatoes and gherkins (optional – but I love them!). They’re great in a burger bun, but also brilliant in a pita or served with crispy potatoes." Be More Vegan: The Young Person's Guide to a Plant-based Lifestyle by Niki Webster (£14.99, Welbeck) is available now. You can follow Niki online @RebelRecipes

Ingredients
Method

Ingredients:

For the falafel burgers:

400g tin chickpeas, rinsed and drained
1 small red onion
1 tsp garlic powder
1 tsp smoked paprika
1 tsp ground cumin
½ -1 tsp harissa paste
pinch of salt
twist of pepper
2 tbsp plain flour
2 tbsp vegetable oil
4 buns of choice

Toppings (or your favourites!):

4 tbsp vegan mayonnaise
handful of salad leaves
3 gherkin slices per burger
4 tbsp hummus
2 tomatoes, sliced

method:

Chop up the onion roughly, then add along with all of the remaining ingredients to a food processor. Blitz to a chunky paste.
Heat a large frying pan to medium and add a little oil. Scoop out and form the burger mixture into a ball, then flatten to a burger patty shape in your hand.
Pop in the pan and fry until golden-brown on both sides – about 4-5 minutes on each side.
To serve, layer the mayonnaise then salad onto the base of the bun, top with the falafel burger, then add sliced tomatoes and gherkins. Spread hummus inside the top half of the bun, squeeze the two halves together and take a bite!
TIP: Other delicious burger toppings include vegan cheese, tzatziki, chillies and onion rings.

Print Recipe www.rebelrecipes.com/