These quinoa falafel burgers with coleslaw are an easy and tasty vegan midweek meal packing in some protein and lots of nutrients.
INGREDIENTS
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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