Falafel Burger with Tomato Salsa
This burger is a great alternative to the standard meat patty with extra flavour from the spices and a good source of protein you'll want to make this again and again!
Credited to: Coeliac UK
Kcal: 397.5
Difficulty: Pretty easy
Serves 4
15 mins prep
15 mins cooking time
Ingredients
- 2tbsp olive oil
- 1 onion, peeled and diced
- 1 carrot, peeled and grated
- 4 garlic cloves, crushed
- 1tsp lemon juice
- 1tsp ground cumin
- 1tsp ground coriander
- Salt and pepper to taste
- 1 can chickpeas, drained
- 50g GF chickpea flour
- 3tbsp fresh coriander, chopped
- 3 tomatoes, chopped
- ½red chilli, deseeded and chopped (optional)
- Brown seeded gluten free burgers
- 1 gem leaves
Method
- Heat 1 tablespoon of the oil in a small frying pan. Add ¾ of the diced onion (reserving the other ¼ for the salsa) and fry for 3-4 minutes without colour. Add the grated carrots and ¾ of the garlic, (again reserving the other ¼ with the saved onion for the salsa) and cook together for a further 5 minutes.
- Remove from the heat and add the lemon juice, cumin, and ground coriander. Season with salt and pepper.
- Blend the drained chickpeas so they are chopped finely, then add them to the onion mix with the chickpea flour, and 2 tbsp of fresh coriander. Mix together so it’s all combined, and then divide and shape into four equal patties. Refrigerate until needed.
- To make the salsa, add the chopped tomatoes into the onion and garlic reserved earlier. Add 1 tbsp fresh coriander (and chilli if using) and combine.
- Pan fry the falafel burgers in a tablespoon of oil; 3-4 minutes each side or until cooked through.
- Serve in a toasted brown seeded bun, with fresh lettuce, and the tomato salsa.
Nutritional information per serving
Kcal
397.5
Fat
15.6g
Carbs
48.5g
Protein
13.4g
Fibre
12.4g
Sugars
7.2g
Hints and tips:
This recipe goes perfect with our polenta chips.
