0 Farmdrop products in this recipe
Peel and chop one beetroot. Cook in boiling water for around 15-20 minutes until soft. Blitz in a food processor until soft and set aside.
Reserve the liquid from the can of chickpeas and 12 whole chickpeas for the mayo. In a food processor, blitz up the rest of the chickpeas, garlic, onion, coriander, juice from 1/2 the lemon, cumin, harissa, 1 tbsp plain flour, salt and pepper.
When well combined but still a little coarse, flour your hands and form 2 burger patties with the mixture, using more flour to mold into shape if needed.
Shallow fry the patties for 4 - 5 minutes on each side on a low to medium heat until evenly crisp and golden. Keep warm in a low oven until ready to serve.
For the mayo, blitz the cooked beetroot to a paste in a food processor and keep to one side. Blend 3 tbsp chickpea liquid with the 12 whole chickpeas, garlic clove and the juice from the remaining 1/2 lemon in a food processor until completely smooth. Now add the olive oil a little at a time and blend the mixture until it has a thick creamy texture, just like mayo.
Transfer to a bowl, fold through the beetroot puree and season with salt and pepper.
Cut the buns in half and toast on a griddle. Spread a good dollop of beet mayo on the base and fill each with a burger and a handful of rocket leaves and tuck in.
Chef's: Remember to whip up a batch of these falafel burgers at your next BBQ! We recommend pre-frying the burgers (as above) so that they retain their shape, then chill in the fridge and finish off on the BBQ for that unrivaled smokey flavour!