Blog SPICED FALAFEL BURGER

SPICED FALAFEL BURGER

14 September 2018

SPICED FALAFEL BURGER

Just because it’s vegetarian doesn’t mean it can’t be a burger, and it certainly doesn’t mean it has to be bland. Our take on a falafel burger really ups the taste ante thanks to a generous shake of our Cape Herb & Spice Curry Originals Garam Masala blend. It contains cumin, the key spice essential in any halfway decent falafel. But then there’s also heady coriander, cloves, star anise and cardamom. Freshness comes in the form of loads of chopped coriander, and a tahini yoghurt dressing rounds it off nicely. You could pop this falafel burger on a bun but we decided to continue our Middle Eastern/ Indian fusion flavour theme, and folded fluffy-warm naan bread around it. Delicious!

-What you Need-

For the burger patties~

Half an onion

1 x 400g tin chickpeas, drained and rinsed

1 clove garlic, minced

A handful of coriander, finely chopped

A handful of flat leaf parsley, leaves only, finely chopped

2 tsp Cape Herb & Spice Curry Originals Garam Masala Seasoning

Vegetable oil for frying

For the tahini yoghurt sauce~

½ cup low fat plain yoghurt

½ tsp tahini paste

Pinch of salt

For serving~

2 toasted burger buns or 2 warmed naan breads

Lettuce

Cucumber, cut into ribbons with a veggie peeler

Carrots, cut into ribbons with a veggie peeler

Finely sliced raddish

-How it’s Done-

Grate the onion on the finest side of a box grater and gently squeeze out the juice. Place all the burger ingredients into a food processor and run until it is thoroughly mixed and comes together in a tight paste. Shape burger patties. (Hot tip: A shallow food ring is handy for shaping perfect burgers. To prevent your burger sticking to the ring and surface on which you shape it, simply paint the ring and board with a bit of vegetable oil.)

Shallow fry the falafel burger patties over low heat until they’re cooked through, crisp and golden brown. (Cook’s note: If the heat is too high, the burgers will brown outside, but still be cold and uncooked inside. There is no egg to bind this burger and it really isn’t necessary. Just try to turn them only once and they won’t break up during frying.) Mix together all the tahini yoghurt sauce ingredients. Assemble your spiced falafel burger with loads of crunchy veggie toppings and…tuck in.

This recipes two very plump burger patties.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za