Takes - 30 mins
Makes - 2 portions
Calories per portion - 568kcal
For the falafel burgers
- 1 small onion, peeled and quartered
- 2 tsp lazy garlic or garlic purée, or 1 tsp garlic granules
- 2 tbsp chopped parsley, fresh or frozen
- 1 x 400g tin chickpeas, rinsed, drained and dried well on kitchen paper
- 2 tsp ground coriander
- 2 tsp ground cumin
- ¼ tsp chilli powder
- 2 tbsp gram (chickpea) flour or plain flour
- ¾ tsp fine sea salt
- 2 tbsp sunflower oil
For the tahini slaw
- 2½ tbsp tahini, stirred
- 2½ tbsp mayonnaise
- 5 tbsp natural yogurt
- ½ tbsp lemon juice (bottled is fine)
- 275g white cabbage, cored and finely shredded
- 100g carrot, grated coarsely
- 4 burger buns or rolls, split
- a handful of shredded lettuce
- 2 tomatoes, sliced
- Put the onion, garlic and parsley into a food processor and chop roughly using the pulse button. Add the chickpeas, spices, flour and salt and blitz everything together using the pulse button until you have a coarse paste, scraping the mixture down the sides of the bowl now and then until everything is evenly chopped.
- Divide the mixture evenly into 4 and using your hands, shape into flat patties, about 1-1.5cm thick. Chill to firm up, if you have time.
- Heat the oil in a large, nonstick frying pan over a medium heat. Add the burgers and fry for 4-5 minutes per side until golden brown and hot all the way through.
- Meanwhile, mix the tahini, mayonnaise, yogurt and lemon juice together in a mixing bowl with some seasoning to taste. Set aside about 4 tablespoons in a small bowl, then add the cabbage and carrots to the remainder in the mixing bowl and toss together well.
- Lightly toast the cut sides of the burger buns or rolls, and fill with the falafel burgers, lettuce, and tomato. Spoon on the extra tahini sauce and some of the coleslaw before adding the lids, then serve with the rest of the coleslaw alongside.
Recipe from sainsburysmagazine.co.uk