Falafel Burger
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The diverse flavours of coriander, cumin, parsley & chickpeas are given a fiery jolt with the harissa paste, but cooled off by Hellmann's Real Mayonnaise.
Ingredients
- 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
- 40 grams lettuce
- 1 flatbread
- 2 grams salt (optional)
- pepper
Nutritional information
Amount per serving
Energy (kcal)
797kcal
Energy (kJ)
3329kJ
Protein (g)
29.7g
Carbohydrate incl. fibre (g)
122.9g
Carbohydrate excl. fibre (g)
100.6g
Sugar (g)
18.0g
Fibre (g)
22.3g
Fat (g)
23.5g
Saturated fat (g)
3.4g
Unsaturated fat (g)
18.0g
Monounsaturated fat (g)
8.7g
Polyunsaturated fat (g)
3.9g
Trans fat (g)
0.1g
Cholesterol (mg)
0mg
Sodium (mg)
2304mg
Salt (g)
5.76g
Vitamin A (IU)
3098IU
Vitamin C (mg)
36.1mg
Calcium (mg)
639mg
Iron (mg)
11.88mg
Potassium (mg)
1440mg
Method
- 1 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.
- 2 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.
- 3 Mix Hellmann's mayonnaise with the Harissa paste in a small bowl for a spicy taste of Morocco.
- 4 Shape the falafel mixture into patties and slowly fry them in margarine or oil.
- 5 Spread the buns with Hellmann's mayonnaise, add the falafel, the slices of eggplant, tomatoes and mayonnaise.