Walnut falafel burger with beetroot and apple slaw

Yummy Walnut falafel burger with beetroot and apple slaw Recipe

This hearty walnut falafel burger is perfect for vegetarians.
Walnut falafel burger with beetroot and apple slaw
Prep Time : 0:50 | Cook Time : 0:05 | Total Time : 0:55 | Serving : 4 person.


  • 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


  • Step 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.

  • Step 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.

  • Step 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.

  • Step 4

    Divide the bread bases among plates. Top with the beetroot slaw, patty, yoghurt mixture, extra mint leaves and bread tops.

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