Vegan Quinoa Falafel Burger
Ingredients
Makes 6 burgers
Quinoa falafel burger
(Make 24hrs in advance)
- 120g white quinoa
- 240ml vegetable stock
- 200g drained canned chickpeas
- 1 tsp cumin powder
- 1 tsp coriander powder
- Pinch chilli powder (2 if you like it spicy)
- 2 cloves of garlic (peeled)
- 250g red onion (peeled and rough chopped)
- 1 lemon (zest and Juice)
- large bunch of Coriander, including the stalks
Harrisa Yoghurt
- 200g Vegan yoghurt
- 50g harrisa paste
- ½ lime (juice only)
Pickled Red Onions
(makes more than 6 portions but is great to have in the fridge for salads or sandwiches)
- 3 red onion
- 300ml cider vinegar
- 1/2 tsp black pepper corns
- 1/2 tsp coriander seeds
- 50g caster sugar
Accompaniments
- 1 Bunch watercress
- 2 Plum tomatoes, sliced
- 6 Vegan Burger buns
Cooking instructions
Quinoa Falafel Burger
- Toast the quinoa in a dry saucepan for a few minutes until lightly golden, then add the vegetable stock. Bring to the boil and cook until the water is evaporated then remove from heat and cover to steam for 5 minutes.
- Spread the quinoa out on tray and place into the oven at a low temperature of 100 degrees to dry it out a little. This should take around ten minutes, but time will vary so keep an eye on the oven and remove once dried.
- Place the dry quinoa, and the rest of the vegan burger ingredients into a food processor and blitz until it begins to come together. The mixture shouldn’t be smooth, a little texture is good.
- Remove the mixture, shape into a ball, cover it with cling film and chill over night.
- The next day divide the mix into six equal parts and shape into burgers.
- Place your burgers onto a lined oven tray and cook for 10 minutes on each side at 180 degrees. The burgers should turn a golden brown colour – keep turning and cooking for a couple of minutes on each side until you’re happy with the colour.
- Remove from the oven to be reheated later when you build the burger.
Harissa Yoghurt
- Place the ingredients into a mixing bowl and whisk together.
- Store in the fridge.
Pickled Red Onion
- Gently toast the black pepper corns and coriander seeds for a few minutes in a dry pan.
- Add the vinegar and sugar and bring to the boil. As soon as it boils remove from the heat.
- Allow to cool naturally to infuse the flavour. Once cool, pass through a sieve to remove the spices.
- Thinly slice the red onion using a mandolin or carefully using a cook’s knife and place in the liquid.
- This is best left over night to infuse, but can be used straight away.
Dish Assembly
- Slice the burger buns in half and toast until lightly golden.
- On the base of the bun spread a little harissa yoghurt, and layer up the watercress and slices of plum tomato
- Reheat the burger in the oven at 180 degrees for a few minutes, until crisp and warmed all the way through.
- Place the burger into the bun and top with more harissa yoghurt and pickled red onion.
- Finish with the top part of the bun and serve!