Falafel Burgers with Avocado Salsa
Golden chickpea falafel burgers seasoned with cumin, coriander, harissa and lime, served with a fresh avocado and tomato salsa. A colourful vegetarian main course with plenty of fresh flavour and a gentle spicy kick.
Equipment
- blender or food processor
- Frying pan
- Knife
Ingredients
- 1 avocado peeled, stoned and diced
- 400 g chickpeas canned, rinsed and drained
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves chopped
- ½ teaspoon harissa paste
- 1 lime zest and juice divided
- Handful parsley
- ½ small red onion diced
- 2 tablespoons rice flour
- Salt and pepper to taste
- 2 spring onions chopped
- 2 tablespoons sunflower oil
- 4 ripe tomatoes diced
- Watercress to serve
Instructions
- Place the chickpeas, spring onions, garlic, parsley, cumin, coriander, harissa, half of the lime zest and juice and the rice flour in a blender or food processor.
- Season with salt and pepper and process until fairly smooth.
- Shape the mixture into 4 equal patties and refrigerate for 20 minutes.
- Meanwhile, combine the tomatoes, avocado, red onion, extra virgin olive oil and remaining lime zest and juice to make the salsa.
- Heat the sunflower oil in a frying pan over medium heat.
- Cook the falafel burgers for 3 to 4 minutes on each side, until lightly golden and heated through.
- Serve the burgers with watercress and the avocado salsa.
Notes & Wine Advice
Serving Suggestions
Serve the falafel burgers hot with the avocado and tomato salsa and a handful of fresh watercress. They make a satisfying Burgers meal without needing a bread bun. For a larger meal, serve them alongside a fresh Salad or roasted vegetables.Recipe Notes
Process the chickpea mixture until fairly smooth but avoid turning it into a completely smooth purée. Chilling the shaped burgers for 20 minutes helps them firm up and makes them easier to cook without breaking apart. Use gluten-free rice flour as specified in the recipe if preparing the burgers for someone following a gluten-free diet.Variation
For the avocado with hummus variation, process a rinsed and drained 400 g can of chickpeas with 2 garlic cloves. Add 2 tablespoons tahini and the juice of 1 lime, then process until smooth while gradually adding 100 ml olive oil. Add a little water if needed. Serve with 2 sliced avocados, lemon juice and black pepper. This variation contains approximately 468 calories per serving.Storage Advice
The uncooked falafel mixture can be shaped into patties and refrigerated in an airtight container until needed. Cooked burgers can be refrigerated and reheated thoroughly before serving. Prepare the avocado salsa as close to serving time as possible because avocado gradually discolours after cutting.Wine Advice
A fresh Sauvignon Blanc works well with the lime, parsley, tomato and avocado. A dry Riesling is another good choice, particularly with the cumin, coriander and spicy harissa.Nutrition values
Serving: 310 gr | Calories: 299 kcal | koolhydraten: 36 g | Eiwitten: 9 g | Vet: 15 g | Verzadigd vet: 2 g | Natrium: 330 mg | Suiker: 7 g