Vegan Falafel Burgers with Coriander Pesto
Spiced chickpea burgers flavoured with coriander and cumin and served with a vibrant coriander sauce.
- 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.
Serving: 0gCalories: 418kcalCarbohydrates: 21gProtein: 10gFat: 34gSaturated Fat: 5gCholesterol: 5mgSodium: 1012mgPotassium: 293mgFiber: 6gSugar: 1gVitamin A: 540IUVitamin C: 3.8mgCalcium: 165mgIron: 3.7mg