1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Walnut falafel burger with beetroot and apple slaw

  • 0:50 Prep
  • 0:05 Cook
  • 4 Servings


  • 115g (1 cup) walnut pieces
  • 400g can chickpeas, drained, rinsed
  • 1/3 cup firmly packed fresh mint leaves
  • 1/3 cup firmly packed fresh coriander leaves
  • 1/2 small red onion, coarsely chopped
  • 1 tablespoon ground cumin
  • 1 garlic clove, chopped
  • 1/2 teaspoon dried chilli flakes
  • 1 lemon, rind finely grated, juiced
  • 2 tablespoons quinoa flour
  • 1 small green apple
  • 2 (about 180g) beetroot, peeled
  • 1 small carrot, peeled
  • 130g (1/2 cup) low-fat Greek yoghurt
  • 2 teaspoons tahini
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 Turkish bread loaf, quartered crossways, split, toasted
  • Fresh mint leaves, extra, to serve


  • 1
    Line a baking tray with baking paper. Process walnuts, chickpeas, mint, coriander, onion, cumin, garlic, chilli, rind and half the flour in a food processor until well combined. Season well. Divide into 4 portions. Shape each into a 2cm-thick patty. Place on prepared tray. Place in the fridge for 20 minutes to firm.
  • 2
    Meanwhile, place 1 1/2 tbs of the lemon juice in a glass bowl. Quarter apple and core. Feed apple through a food processor fitted with grater attachment. Transfer to bowl. Toss in lemon juice. Feed beetroot and carrot through food processor fitted with a grater attachment. Transfer to bowl. Toss to combine. Combine yoghurt, tahini and 3 teaspoons lemon juice in a separate bowl. Season.
  • 3
    Place remaining flour on a plate. Heat oil in a non-stick frying pan over medium-low heat. Coat patties in flour, shaking off excess. Cook, turning carefully, for 4 minutes or until golden.
  • 4
    Divide the bread bases among plates. Top with the beetroot slaw, patty, yoghurt mixture, extra mint leaves and bread tops.

Source: taste.com.au


Please enter your comment!
Please enter your name here