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Ingredients

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Falafel Burger

  • Chickpeas, tinned & well drained 300.0 g
  • Onions, white, in pieces 60.0 g
  • Garlic, cleaned & chopped 6.0 g
  • Cumin 2.0 g
  • Olive oil 10.0 g
  • Fresh mint leaves 4.0 g
  • Coriander, fresh 7.0 g
  • Parsley, fresh 7.0 g
  • Chickpea flour (30 ml) 24.0 g

Pickled Vegetables

  • Green chillies , deseeded & julienned 25.0 g
  • Carrots, peeled & julienned 200.0 g
  • Radishes, thinly sliced 200.0 g
  • Garlic cloves (3 cloves) 6.0 g
  • Water 200.0 ml
  • Vinegar 100.0 g
  • Sugar 20.0 g
  • Salt 3.0 g

Portobello Mushrooms

Tzatziki

Smoked Paprika Onions

To Serve

  • Micro herbs, fresh, mixed 10.0 g
  • Brioche buns 4.0 pc

Healthy, vegetarian, and full of texture, this burger is inspired by the nourishing staples of Middle Eastern and Greek cuisines. The patty is made from falafel and fried until crispy, then topped with a juicy portobello mushroom seasoned with umami-rich vegetarian chicken powder to add a satisfying meatiness. These elements are paired with sweet onions dusted in citrusy sumac and a traditional tzatziki, creamy and bright with citrus and herbs. Crunchy pickled vegetables bring a tangy acidity that balances the flavours, creating a wholesome, satisfying, and moreish meal.

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Preparation

  1. Falafel Burger

    1. Place all the ingredients for the falafel into a food processor and pulse until well combined but not completely puréed. 
    2. Shape them into the desired size (100 g patties) with the use of a ring. 
    3. Freeze the falafel for a couple of hours before deep frying.
  2. Pickled Vegetables

    1. In a pot bring the water, vinegar, sugar and salt to the boil. 
    2. Place all the vegetable in a bowl and pour over the pickling solution. 
    3. Cool and store in the fridge for a few days.
  3. Portobello Mushrooms

    1. 1 Pan fry the sliced portobello mushrooms in olive oil and season with Robertsons Veggie Seasoning.
  4. Tzatziki

    1. Mix all ingredients together until combined.
  5. Smoked Paprika Onions

    1. Mix all ingredients together until combined.
  6. To Serve

    1. Deep fry the falafel at 175 °C for 8-10 min. 
    2. Toast the brioche buns. 
    3. Spread 15 ml Tzatziki on the brioche bun. Add 15 g pickled vegetables, 1 g micro herbs, falafel burger, portobello mushroom slices and 5 g smoked paprika onions. Close the bun.
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