Herby Falafel Burger and Tahini Sauce
with Zahtar Sweet Potato Wedges and Tomato Salad
Easy to make and packed with lots of fresh ingredients, spices, and herbs, our homemade chickpea falafel burger is a real weeknight winner. Because of their texture, chickpeas are a great thing to use when making falafel as they can hold their shape and work brilliantly when combined with fresh herbs. Served with roasted sweet potato wedges and sweet & tangy baby plum tomatoes tossed through with fresh lemon and olive oil, you can’t go wrong with this wholesome vegetarian dish.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
125
Baby Plum Tomatoes
24
Plain Flour
1
Chermoula Spice Mix
2
Burger Buns
1
Chickpeas
2
Sweet Potato
1
Flat Leaf Parsley
½
Lemon
50
Zhoug Style Paste
22
Tahini
1
Dukkah Mix
1
Za'atar
1
Coriander
Not included in your delivery
¼
Sugar
Nutritional information
Instructions
Preheat the oven to 200°C. Chop the sweet potatoes into 2cm wide wedges (no need to peel) and pop on a tray. Drizzle with oil, sprinkle over the zahtar and season with salt and pepper. Use your hands to rub the flavourings all over the wedges. Arrange in an even layer and roast in the middle of your oven until crisp and golden, 25-30 mins. Turn halfway through cooking.
Zest and halve the lemon. Halve the tomatoes and pop them in a bowl, add a drizzle of oil and a squeeze of lemon juice. Season with salt and pepper and set aside. Finely chop the coriander and parsley (stalks and all). Drain and rinse the chickpeas in a sieve. Halve the burger buns.
Pop the chickpeas, lemon zest, coriander and parsley in a large bowl. Add the flour, chermoula spice, zhoug paste and half the dukkah. Season with salt and pepper. Using a masher or fork break up the chickpeas and mash everything together until you can form it into a ball - you need to still see some chickpea pieces so don’t mash it too smoothly.
Use your hands to squish the mixture into one burger-shaped patty per person, about 2cm thick - pop them on a plate as you make them. TIP: Make the burgers the same diameter as your buns. Heat a splash of oil in a large frying pan over medium-high heat. Once hot carefully add the burgers and fry until golden on one side, 3-4 mins.Turn over gently and cook for a further 3-4 mins.
Whilst the burgers cook, put the tahini in a bowl, add a squeeze of lemon juice, sugar and water (see ingredients for both amounts). Season with salt and pepper, mix well with a fork until smooth and combined (it will look curdled at first). Taste and add more lemon juice, salt or pepper if you feel it needs it. Pop the burger buns in the oven for the last 2-3 mins of potato cooking time. Sprinkle the remaining dukkah over the tomatoes, mix.
Spoon the tahini sauce equally between the burger bases and spread it over. Pop a burger on top and add the lids. Serve with the wedges and tomato salad on the side. Add any remaining lemon cut into wedges.Enjoy!
