Super Green Felafel Burgers with Birch & Waite Golden Goddess Dressing & Sauce Slaw
|Canned Chickpeas, Drained And Rinsed Well||400 g|
|Green Peas||1/2 cup|
|Mint (Leaves Only), Chopped||1/2 cup|
|Parsley (Leaves Only), Chopped||1/2 cup|
|Zucchini, Grated||1 small|
|Chia Seeds||3 tbsp|
|Baby Spinach, Firmly Packed||1 cup|
|Sesame Or Hemp Seeds||1/3 cup|
|Cumin Seeds||1 tsp|
|Smoked Paprika||1 tsp|
|Fine Salt||1/2 tsp|
|Freshly Ground Black Pepper||1/2 tsp|
|Baking Powder||1/2 tsp|
|Candy Beetroot, Grated||1|
|Optional: Petals From 8 Calendula Flowers|
|Gluten Free Burger Buns||4|
|Red Onion, Thinly Sliced||1|
- Make the patties: Add chickpeas, green peas, mint, parsley, zucchini, chia seeds, baby spinach and sesame/ hemp seeds to a food processor and pulse until everything is finely chopped. Add cumin, paprika, salt, pepper and baking powder and pulse through until well combined. Transfer mixture to a bowl and place in the fridge for 30 minutes- 1 hour.
- Make the slaw: Combine grated beetroot, candy beetroot and carrot in a mixing bowl and add 1/2 to 3/4 of a cup of Birch & Waite Golden Goddess Dressing & Sauce. Combine.
- Cook the patties: Preheat an oven to 220°C. Add a drizzle of oil in a baking tray. Remove patty mixture from fridge and form into 4 patties with hands. Place on greased tray and bake for 30 minutes.
- Toast buns if desired.
- Assemble burgers: spread each bun with avocado. Top with freshly cooked patty, slaw, onion, spinach and hummus. If desired, add an extra drizzle of Birch & Waite Golden Goddess Dressing & Sauce. Enjoy!
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