Vegan Falafel Burgers with Coriander Pesto.
Have you been following Veganuary? Are you ready for another vegan dish?
Whether you are vegan or not it's always good to have a few recipes on hand for when there's not much left in the fridge. I always have a range of canned goods in the kitchen so I can throw something together if I need to. In France I Iike to buy 'haricot blancs' for a 'cassoulet', tinned tomatoes for pasta dishes and chickpeas for hummus. Of course, you can buy dried chickpeas but a tin is handy when you don't have time to soak and boil them.
We often have 'Turkish Tuesday' at home now which has replaced 'Fajita Friday'. Basically my family love anything with tortilla wraps so we fill wraps with salad, hummus and these Vegan Falafel Burgers. These are so easy to make and, as chickpeas have 14 grams of protein per 100g, they make a satisfying meal.
Drain and rinse a can of chickpeas then pat dry with kitchen paper. Add crushed garlic, shallot, fresh coriander, ground cumin, ground coriander, chilli powder, salt, turmeric, flour and olive oil to a food processor with the chickpeas and pulse until combined. I find it's better to leave a few lumps for texture. Wet your hands and divide into 8 portions for small burgers or 4 larger ones. I use a medium ice cream scoop to get even burgers.
Start by rolling them into a ball then flattening them out into a burger shape, but you can leave them in bite sized balls as traditional falafel, especially if you are serving them on a buffet or as a starter. I prefer to make them into a burger shape because it makes it easier to get a nice even crust when you fry them if we are having them in a main meal.
I've been making these for years and I find that it's better to place the falafels on baking parchment in the fridge for about 30 minutes to firm up before frying. If you miss this step they can start to fall apart when cooking. Heat oil over medium heat and fry for a few minutes each side until a light crust forms.
I like to serve this with a coriander pesto to compliment the flavours in the falafel. Simply whizz corinader, salt, pine nuts and Parmesan in a blender and serve with these Vegan Falafel Burgers. You can use a cheese substitute of leave it out to make the dressing vegan.
Can I reduce the calorie content?
Simply bake the Vegan Falafel burgers instead. Place on a baking sheet in a 180 C oven for 15-20 minutes turning once.
Can I make these in advance?
You can form the burgers a day in advance and keep them covered in the fridge before cooking.
Can I freeze them?
I've found that it is better to cook them first then pack in rigid containers. Reheat in the oven at 180 C for 10 minutes until completely hot throughout.
Can I make the dressing vegan?
Absolutely. Try using some tahini paste instead or use some mashed avocado.
You might also like to try the dish that inspired these Vegan Falafel Burgers. Hummus with Coriander Pesto
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Vegan Falafel Burgers with Coriander Pesto
- 400 g tin chickpeas rinsed and drained
- 1 clove garlic crushed
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ½ tsp turmeric
- ½ tsp chilli powder
- 1 shallot finely chopped
- 2 tbsp flour
- 1 tbsp olive oil
- 1 tbsp fresh chopped coriander
- ½ tsp salt
- vegetable oil for frying
For the pesto
- 20 g fresh coriander rough chopped
- 1 tbsp lemon juice
- 75 ml olive oil
- 40 g pinenuts
- 35 g Parmesan
- ½ tsp salt
- Make the pesto by putting all of the ingredients into a liquidiser and blend until smooth.
- Pat the chickpeas dry on kitchen paper then add to a food processor with the rest of the ingredients, (except frying oil).
- Pulse until the mixture is well combined.
- Divide the mixture between 8 or 4 and form into burgers with damp hands.
- Chill in the fridge on baking parchment for 30 minutes.
- Heat the oil in a frying pan and cook over a medium heat for 2-3 minutes each side.
- Serve with the pesto.