Quinoa Falafel Burgers with Coleslaw

Serves 5-6

Ingredients

For the Falafel:

• 2 x 400g tins chickpeas (rinsed and drained)
• 1 tbsp harissa paste
• 8-10 sprigs coriander (chopped)
• 2 garlic cloves (diced)
• 150g quinoa (cooked)
• 1 lemon (zested)
• 2 tbsp lemon juice
• 4 tbsp olive oil
• coconut oil for frying

For the coleslaw:

• 1/2 sweetheart or white cabbage (shredded)
• 2 large carrots (shredded)
• 2 apples (shredded)
• coconut yoghurt/vegan mayonnaise to mix

To Serve:

• Lettuce/mixed leaves
• Hummus

Method

1. In a food processor, blend the chickpeas, harissa paste,coriander and garlic together until almost smooth.
2. Place the mixture into a large mixing bowl and add the quinoa, lemon zest, lemon juice and olive oil.
3. Mix well to combine. Form into 10-12 patties.
4. Preheat the oven to 180C.
5. In a frying pan, heat 1 tsp coconut oil over a medium-high heat. In batches, fry the falafel patties on each side until brown and crusty- about 2 minutes each side.
6. Place the patties onto a baking tray and place in the oven whilst frying the rest.
7. To make the coleslaw, shred the cabbage, carrots and apples using a grater.
8. Add to a large bowl and starting with 2 tbsp of yoghurt/mayonnaise, mix to combine. Add more if required.
9. To serve, add a large helping of coleslaw, lettuce/mixed leaves and two falafel burgers to the plate and top with a generous dollop of hummus.