This is a very quick recipe. The falafel mix is raw (the chickpeas are soaked, then blended) so make sure you cook them all the way through. If you want thick falafel patties, save the extra buns for another night!
Falafel burgers, herb aioli, greens, sundried tomato hummus, sumac dukkha beans
Cook time: 20 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Falafel
Couple
1 pottleFamily
1 pottleCucumber
Couple
1/2 Family
1Herb aioli
Couple
1 pottleFamily
pottleRocket
Couple
1 bagFamily
1 bagGreen beans
Couple
1 bagFamily
1 bagSundried tomato hummus
Couple
1 pottleFamily
1 pottleDukkha
Couple
1 packetFamily
1 packetBurger buns
Couple
4Family
6Instructions
1
Place a large pot of salted water onto boil.
Form the falafel in patties.
Slice the cucumber.
Split the buns in half.
Cut the tops off the beans.
2
Heat a good splash of oil in a fry pan and cook the falafel patties until they are cooked all the way through (about 4 minutes on each side).
3
While the falafel is cooking, get another pan on medium-high heat with a drizzle of oil.
Cook the beans until just cooked, about 5 minutes. Remove and toss with dukkha.
4
Heat the buns in the oven, if you like that kind of thing.
Smear hummus on the bottom and aioli on the top of the bun. Place rocket and cucumber on the bottom bun, then add the pattie.
Serve with green beans on the side.
