FOOD & ENTERTAINMENT VEGETARIAN:
Mutti Falafel Burger with Salad, Spicy Tomato Sauce and Lemon Tahini
If you’re looking to make the most of the warmer weather and enjoy a spot of alfresco dining at home, why not try this fresh and flavoursome vegetarian burger for a meat-free meal idea.
8 servings Prep time: 45 minutes Cook time: 40 minutes
INGREDIENTS 8 burger buns
1 head of lettuce or other salad
For the falafel (16 pieces): 220g dried chickpeas (no canned or cooked chickpeas, this is very important) 1/2 onion
25g fresh parsley 10g dill 1 tsp salt
1 tsp plain flour 1/2 tsp cumin 1/2 tsp coriander 1/2 tsp pepper 1 tsp baking powder 1/2 tsp bicarbonate soda Oil for frying (enough to have about an inch in your pan)
Spicy tomato sauce: 300ml passata 1 tbsp oil
2 small chillies, finely chopped 2 tbsp soy sauce 2 tbsp maple syrup
1/2 tsp cornstarch mixed with 3 tbsp water Lemon Tahini: 1/3 cup tahini
1/3 cup fresh lemon juice (2 small or 1 1/2 large lemons) 1 tbsp olive oil 1 tsp maple syrup 1/2 tsp salt 2 tbsp water
METHOD Falafel:
1. The night before, add dried chickpeas to a bowl and cover with water and half a teaspoon of baking soda. Let them soak overnight. Drain well before using. 2. Add chickpeas, chopped onion, spices and flour to a large bowl and toss to combine. Working in small batches, process
in food processor. Texture should be like coarse meal. 3. Cover the mixture and refrigerate for at least an hour. 4. Add oil to frying pan and heat
to 180°. 5. Form the falafel: stir in baking powder, add a couple tablespoons of the mixture to the palm of your hand, form a ball and slightly flatten. The mixture doesn’t hold together all that well, so just be gentle and steady with the pressure. Carefully drop the falafel in the oil and fry for 3-5 minutes until medium brown on the outside. Avoid over-crowding the falafel. Be sure the oil is at the correct temperature before adding the next batch. Transfer cooked falafel to a paper towel lined plate to drain.
Spicy tomato sauce: 1. Heat the oil in a pan over medium heat. Once hot, fry the chili for 1 minute. Reduce the heat and add the passata. Bring back the heat to medium and cook for about 5 minutes. 2. Pour in the soy sauce, maple syrup and cook for 3 more minutes, stirring regularly. Add the diluted cornstarch and mix to combine, cook for about 2 minutes or until thickened.
Lemon tahini:
1. In a small bowl, combine the tahini, lemon juice, olive oil, maple syrup, and salt. Whisk to combine. Add the water and whisk until a creamy dressing forms.
To assemble:
1. Cut the burger buns and toast them in the oven or in a toaster.
2. Add lemon tahini on the bottom, cover with salad leaves and falafel. Top with the spicy tomato sauce and close the burger.
3. Serve immediately.
aroundtownmagazine.co.uk 75
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