Falafel Burgers with Pickled Onion, Red Cabbage, Cucumber Ribbons, Sriracha & Herb Yoghurt
A healthy but filling burger packed full of flavour to satisfy vegans and non vegans alike!
Contains Gluten, Soyabeans, Mustard
2 x 400g cans of chickpeas, rinsed & drained
1 bunch of scallions, roughly chopped
2 cloves of garlic, peeled
20g flat leaf parsley
2 tsp ground cumin
2 tsp ground coriander
1 tsp chilli flakes
3 tbs of gram flour
salt and ground black pepper
4 brioche buns or round pittas
60g red cabbage
20g pickled red onion
40g cucumber ribbons
Sriracha Herb yogurt
60g plain yogurt, dairy free
1 tbs flat parsley, finely chopped
1 tsp dill, finely chopped
1 tbs apple cider vinegar
60g Blenders Sriracha
60g Blenders Vegan Mayo
In a food processor add the chickpeas, scallions, parsley, garlic, cumin, ground coriander, chilli flakes, gram flour and seasoning. Blend together to form a stiff paste. Divide into four burgers, 1.5 cm thick. Chill for 4-6 hours.
Mix all Sriracha Herb Yogurt ingredients together and season to taste.
Pan-fry the burgers for 3-4 mins on each side until crispy.
Lightly toast the brioche buns and spread sriracha herb yoghurt on the inside of each. Fill with red cabbage, cucumber ribbons, pickled red onion and top with the falafel patty.
Drizzle with the Sriracha Herb yogurt and serve.