With the Christmas holiday break approaching, this recipes makes a fab, hearty and healthy alternative to sandwiches and salads for a lunch when hosting friends or family. No need to have an excuse to make that extra effot, why not whip up this recipe just for you! You can use the other falafel burgers in the next couple of days as part of a salad, or to repeat the dish!
For the Falafel:
2 x 400g tins chickpeas
– rinsed and drained
1 tbsp harissa paste
8-10 sprigs coriander, chopped
2 garlic cloves, diced
150g quinoa, cooked
1 lemon, zested
2 tbsp lemon juice
4 tbsp olive oil
coconut oil for frying
For the coleslaw:
1/2 sweetheart or white cabbage, shredded
2 large carrots, shredded
2 apples, shredded
coconut yoghurt/vegan mayonnaise to mix
1.In a food processor, blend the chickpeas, harissa paste,coriander and garlic together until almost smooth.
2.Place the mixture into a large mixing bowl and add the quinoa, lemon zest, lemon juice and olive oil. Mix well to combine.
3.Form into 10-12 patties. Preheat the oven to 180C. In a frying pan, heat 1 tsp coconut oil over a medium-high heat. In batches, fry the falafel patties on each side until brown and crusty- about 2 minutes each side.
4.Place the patties onto a baking tray and place in the oven whilst frying the rest.
5.To make the coleslaw, shred the cabbage, carrots and apples using a grater. Add to a large bowl and starting with 2 tbsp of yoghurt/mayonnaise, mix to combine. Add more if required.
6.To serve, add a largehelping of coleslaw, lettuce/mixed leaves and two falafel burgers to the plate and top with a generous dollop of hummus.