Footlong Falafel Burger
A shareable footlong falafel patty on ciabatta with sun-dried tomato hummus and fixings.
🎬 This recipe has a video in the original vault.
vegetarianveganmain
Servings: 3
Ingredients
- Large Ciabatta
- Hummus
- Sun Dried Tomatoes
- Lettuce
- Cucumber
- Tomatoes
- Gherkins
- Falafel
- 400 gcan chickpeas (rinsed & drained)
- 1garlic clove (roughly chopped)
- Handful parsley
- 1 tspground cumin
- 1 tspground coriander
- ½tsp chilli powder (more to taste)
- 2 tbspplain flour
- 2 tbspsunflower oil
- 1small red onion, roughly chopped
Instructions
- Put all the Falafel ingredients in a blender & whizz them into a thick paste
- Spoon the Falafel mix on to an oiled baking tray lined with parchment paper
- With your hands, flatten the Falafel mix to the shape of the Ciabatta- it should be 1 inch thick. (Use the size of Ciabatta as a guide)
- Bake the Falafel at 200°C for 20 minutes. It may need longer depending on how thick your patty is, so use the firmness & colour as a guide (It should be reasonably firm to the touch & golden brown in colour)
- Whilst the Falafel is in the oven, put the hummus & the Sun Dried Tomatoes in a food processor, blend together & put in a bowl
- Cut the Ciabatta in half (follow the instructions if it needs to be cooked beforehand)
- Spread the freshly made Sun Dried Tomato Hummus on both sides of the Ciabatta (don't be shy!)
- Take the Falafel double pounder patty out of the oven, allow it to cool for 5 minutes, this will firm it up & make it easier to remove from the baking tray. To remove the patty, use two spatulas.
- Build the burger with the fillings & close the lid of the burger (feel free to replace Sriarcha with Tomato Ketchup!)
- Use cocktail sticks Top the Burger with 6 Gherkins
- Cut the Burger into sections & serve with Fries