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Falafel Burgers with Vegan Beetroot Mayo


30 minutes

These crisp and aromatic falafel burgers are miles better than anything shop bought and are guaranteed to get everyone, even the carnivores, salivating! This recipe is completely zero waste, using the liquid from the can of chickpeas (or "aquafaba") as an egg replacement that thickens up to a mayonnaise substitute when blitzed - cool eh?

8 Farmdrop products in this recipe


Here’s how you do it

  1. Put the beetroot in a blender and whizz up until smooth.
  2. Reserve the liquid from the can of chickpeas and 12 whole chickpeas for the mayo. Blend the rest of the chickpeas, garlic, onion, coriander, juice from 1/2 the lemon, cumin, harissa, 1 tbsp plain flour, salt and pepper.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer to a bowl, fold through the beetroot puree and season with salt and pepper.
  7. 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 unrivalled smoky flavour!



  • 400g can of organic chickpeas
  • 1 organic garlic clove
  • 1/2 organic red onion, chopped
  • 25g fresh organic coriander, chopped
  • 1 organic, unwaxed lemon
  • 2 bread rolls
  • 50g rocket leaves

Beetroot Mayo

  • 3 tbsp chickpea liquid
  • 12 whole chickpeas
  • 1 garlic clove
  • 50g cooked beetroot

What you'll need

  • 1 tsp ground cumin
  • 1 tsp harissa paste
  • 3 tbsp plain flour
  • 180ml olive oil
  • Salt & pepper

Suitable for

  • Vegans
  • Vegetarians
  • Dairy free

What’s in this recipe


Organic Chickpeas

1 Can (400g)




1 Bunch (min. 15g)


Langridge Organic

Organic Beetroot - Cooked

1 Pack (250g)




Organic Onions - Red

1 Bag (min. 750g)




Organic Spanish Unwaxed Lemons

4 Lemons