I S S U E 0 9 - G et C o o k i n g
Falafel burger This is a super easy swap from your traditional processed shop-bought burger – quick and easy to make and full of fibre and quality protein, featuring a delicious cool soya yoghurt dressing to add that calcium hit.
INSTRUCTIONS: Boosted Bolognese_Chloe Steele
Serves 4
INGREDIENTS: 1 x 400 g can chickpeas, rinsed and drained 1 small red onion, roughly chopped 1 garlic clove, chopped Handful of flat-leaf parsley or curly parsley 1 tsp ground cumin 1 tsp ground coriander ½ tsp harissa paste or chilli powder 2 tbsp plain flour 2 tbsp sunflower oil Yoghurt dressing: 180 g fortified soya yoghurt Handful of chopped mint leaves 1 garlic clove chopped Handful of chopped coriander To serve: 4 wholemeal burger buns Handful of green salad
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1. Drain the chickpeas and pat them dry. Tip them into a food processor along with the red onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands. 3. Make the yoghurt dressing by blending all ingredients together. Leave a few mint leaves for decoration. 3. Heat the sunflower oil in a nonstick frying pan and fry the burgers for 3 minutes on each side until lightly golden. Serve in a burger bun, adding the yoghurt dressing and green salad.
Watch a step-by-step video on how to make these vegan Falafel Burgers on YouTube (www.vegansociety.com/ take-action/campaigns/veganthriving/vegan-thriving-recipes/ falafel-burgers) Recipe supplied by The Vegan Society (www.vegansociety.com)
www.FamilyFirst.co.uk
