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Falafel & spinach burgers with pickled carrot
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235g pack ready washed spinach
2 x 150g packs Al’Fez Lebanese Style Falafel mix
3 tbsp cider vinegar
3 tsp maple syrup
3 tbsp sunflower oil
6 vegan burger buns, halved
3 carrots, peeled
135g dairy-free yogurt alternative
1 clove garlic, finely grated
3⁄4 tsp sumac
1. Preheat the oven to 180oC, gas mark 4; line a baking tray with foil. Finely shred 1⁄2 the spinach and put in a mixing bowl with the falafel mix. Add 340ml water and mix until combined. Set aside for 5 minutes. Meanwhile, mix the vinegar, maple syrup and a pinch of salt in a large bowl.
2. Heat the oil in a large frying pan (or in 2 medium pans) over a medium heat. Shape the falafel mixture into 6 patties and fry for 2 minutes on each side; transfer to the lined baking tray and put in the oven for 5 minutes to cook through.
Add the burger buns to the oven for the final minute.
3. Meanwhile, use a vegetable peeler to pare long strips from the carrots. Put in the bowl with the vinegar mixture and toss quickly to coat, then lift out and set aside. Stir the yogurt alternative, garlic and sumac into the remaining vinegar mixture; spread over the base of the buns and arrange a handful of spinach leaves and the falafel burgers on top. Finish with the carrot strips and bun lids.
Just give the carrot strips a quick turn in the vinegar mixture, otherwise they’ll lose their crispness.
And to drink...
Bodega Norton Colección Chardonnay, Argentina (75cl) is a delicately oaked, high-altitude wine that has a lovely citrus freshness on the finish.
Typical values per serving:
Per serving 1933kJ
This recipe was first published in July 2021.