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QUINOA FALAFEL BURGERS WITH COLESLAW


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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