Are you looking for a healthy and vegan burger? Bunless Falafel Burger is your best option. The burger is well rounded, finding the perfect balance between fresh ingredients, sweetness from the onions, Moroccan flavours from the carrot falafels and the creaminess of the sauce.
Every great burger comes a signature side of crispy potato
chips, the strong flavour of rosemary complements the creamy mash and crispy
skins. Paired with the Feta & Herb Dip and crispy carrot falafels, it’s a
match made in culinary heaven. The fresh lettuce cups keep us from feeling
sluggish, making more room for potatoes!
Lettuce Cups (4 cups)
Feta w/ herbs
Potato, thickly cut into chunky chips
Onion, cut into wedges
Preheat your oven to 220 degrees Celcius and ready a tin-foiled line baking sheet. Place your thickly cut chips (with the skin on) on your baking sheet along with your sprigs of rosemary. Drizzle with olive oil until to be well coated and season with a generous amount of salt and pepper.
Once the oven has been preheated, roast the potato chips until soft and golden brown. This should take between 30-40min, give them a shift at the halfway mark to allow even colouring – the less you fiddle with them the better, as they tend to stick.
Using a pot that has a lid, place on medium heat along with some olive oil, a knob of butter and your onion wedges. Season well, and stir to coat. Saute for 10 min, or until the onions have softened and begun caramelising.
After 10min turn down the heat and allow it to caramelise for a further 5min with the lid on. Make sure to check on them every now and then to make sure they are not burning. Once the hit the 15min mark, add 1tbsp balsamic vinegar and stir through, until the balsamic vinegar has bubbled away. Set aside until serving.
Add your grated carrot to a medium-sized bowl, with your falafel mix. Beat your 2 eggs and add to the bowl along with a generous seasoning of salt.
Stir well to combine and using your hands form the mixture into 4 burger patties – each patty should be 0,5 – 1cm thick for maximum crispiness. Place your patties on a plate and refrigerate for 5min to set.
In a pan over medium heat, heat enough cooking olive oil/cooking oil to cover 2mm of the pan. When hot, add the carrot falafels and fry for 7-8min in total, turning halfway, only turn once they’re golden around the edges. Once they’re done, set aside on a kitchen towel to absorb any oil in excess.
While your patties are frying, add your diced tomatoes to a bowl with olive oil and sea salt, toss until coated and set aside until serving.
Rinse and dry your lettuce cups, spread them out and spread with Cream fetta. Place your crispy carrot falafel on top add a spoon of caramelised onion and fresh tomato. Serve alongside your potato chips and remaining dip.