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Falafel Burgers with Vegan Beetroot Mayo

Falafel Burgers with Vegan Beetroot Mayo

Serves pea 2 Clock icon 30 minutes
These crisp and aromatic falafel burgers are 100 times 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 the texture of mayo when blitzed - cool eh?

7 Farmdrop products in this recipe

£ 8 .20
7 items.

Here's how you do it

  1. For the burgers, reserve the chickpea water and 12 chickpeas then blitz up the chickpeas, garlic, onion, coriander, juice from 1/2 the lemon, cumin, harissa, 1 tbsp plain flour, salt and pepper in a food processor.

  2. When well combined but still a little coarse, flour your hands and form into the mixture 2 burger patties, using more flour to mold into shape.

  3. Shallow fry 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.

  4. For the egg-free mayonnaise, blend 3 tbsp chickpea liquid with the remaining whole chickpeas and the juice from the remaining 1/2 lemon until completely smooth. Now add the olive oil and blend the mixture until it has a thick creamy texture, just like mayo.

  5. Transfer to a bowl, fold through the beetroot puree and season with salt and pepper.

  6. Assemble your burgers with a good dollop of beet mayo and a handful of rocket leaves.

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!

Ingredients

Burgers

  • 400g can of chickpeas
  • 1 garlic clove
  • 1/2 red onion, chopped (larder)
  • 25g fresh coriander, chopped
  • 1 lemon
  • 1 tsp ground cumin
  • 1 tsp harissa paste
  • 1 tbsp plain flour, plus extra for dusting (larder)

Beetroot Mayo

  • 3 tbsp chickpea liquid
  • 12 whole chickpeas
  • 1 garlic clove
  • 180ml olive oil
  • salt & pepper
  • 2 tbsp beetroot puree (peel, chop and boil for 30 minutes, then blitz to puree)

To assemble

  • 2 bread rolls
  • a handful of rocket leaves (larder)

Suitable for

  • Vegetarians
  • Vegans
  • Dairy Free