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Quinoa Falafel Burgers with Coleslaw

Updated: Mar 12


Quinoa Falafel Burgers
Quinoa Falafel Burgers

These quinoa falafel burgers with coleslaw are an easy and tasty vegan midweek meal packing in some protein and lots of nutrients.


INGREDIENTS


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

  • To Serve: Lettuce/mixed leaves Hummus


METHOD


  • In a food processor, blend the chickpeas, harissa paste, coriander and garlic together until almost smooth. Place the mixture into a large mixing bowl and add the quinoa, lemon zest, lemon juice and olive oil. Mix well to combine.

  • 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.

  • Place the patties onto a baking tray and place in the oven whilst frying the rest.

  • 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.

  • To serve, add a large helping of coleslaw, lettuce/mixed leaves and two falafel burgers to the plate and top with a generous dollop of hummus.

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