• Helen Phillips

Falafel Burgers in Mushroom "Buns"

I was wanting to make a veggie style burger and found a zingy recipe for Falafel that I thought could work well. I think I made my “burgers” a bit big, as they fell apart a bit flipping over, so suggest you use this amount to make 4 smaller burgers. I served them in portobello mushrooms, but I'm sure they'd be delicious in a bun too!

Soak 1 tsp chia seeds in 2 tbs water for about 10 minutes until they have swollen.

Tip the chia in to a food processor along with I 400g tin chickpeas (drained and rinsed), 1/2 medium sized onion, roughly chopped, 1 clove of garlic, 2 tsp ground cumin, 1/2 tsp dried chilli flakes, 1/2 tsp salt, ½ bunch of fresh parsley, rinsed and chopped and juice from ½ lemon.

Blitz the in the food processor until chopped and blended. You might need to scrape the sides of the bowl a few times.

Using your hands form the mixture into 4 patties and leave them in the fridge for about 30 minutes to firm up.

Whilst the patties are firming up, pre heat your grill to high.

Oil a baking tray. Place the falafels and mushrooms on the tray and give them a scant spritz of oil.

Grill for about 10 minutes until the falafels are golden (keep and eye that they don’t singe and burn). Then turn over and grill on the other side for another 5 minutes.

Serve the falafel patties in the mushrooms, with sweet potato chips and rainbow salad.


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