This ancient food from the Middle East is healthy, meat-free and as delicious now as it was when it was invented. The diverse flavours of coriander, cumin, parsley and chickpeas are given a fiery jolt with the harissa paste, but cooled off nicely by Hellmann’s Real Mayonnaise.
FALAFEL BURGER RECIPE
Serves two (as a main)
Prep Time: 5 Mins
Cook Time: 15 Mins
WHAT YOU NEED
400 g can chickpeas, drained
2 onions
2 slices of toast
1 bunch parsley
2 teaspoons baking powder
2 tablespoons flour
4 cloves garlic
1 tablespoon coriander
1 tablespoon cumin
2 tablespoons Hellmann's Real Mayonnaise
2 teaspoons harissa paste
1 aubergine
1 tomato
20 g Flora Buttery
Lettuce
1 flatbread
Salt (optional)
Pepper
WHAT YOU DO
Put the chickpeas, onions, toasted bread, parsley, baking powder, flour, and garlic through a meat grinder then mix together in a bowl with the finely-chopped coriander, cumin, salt (if you are so inclined) and pepper to taste.
Slice the eggplant, add salt and fry it in a pan until it softens. Pinch one of the fried slices for yourself while no-one is looking, eat it quickly and try not to burn your mouth.
Mix Hellmann’s mayonnaise with the Harissa paste in a small bowl for a spicy taste of Morocco.
Shape the falafel mixture into patties and slowly fry them in margarine or oil.
Spread the buns with Hellmann's mayonnaise, add the falafel, the slices of eggplant, tomatoes and mayonnaise.
